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This tasty Crockpot Mexican Chicken Pozole Verde soup let’s the crockpot do all the work for you, and utilizes pantry staples and fresh herbs for all the flavor without the fuss.

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When I set out to develop a crockpot version of classic Pozole, I wanted to use simple, accessible ingredients, without sacrificing flavor. 

So, while some could call this a “cheaters” recipe for Pozole- I just call it easy and delicious. 

This super easy take on classic the classic Mexican dish comes together almost 100% in the crockpot, save roasting the onions and garlic for maximum flavor, and shredding the chicken toward the end. 

Instead of roasting tomatillos, I use my favorite Whole Foods Roasted Salsa Verde, and add a small can of diced green chilis. Instead of a whole chicken, I used bone-in, skin-on chicken thighs (cheap, flavorful, and great for shredding). To make the cilantro blend seamlessly into the soup- I literally blended it- with the help of some chicken stock. Add a rinsed can of hominy in the last hour of cooking and you’ve got yourself a healthy, comforting bowl of soup- right out of the crockpot! It tastes great on its own, or you can garnish your bowl with fresh lime, cilantro, avocado and jalapeño.

This Crockpot Chicken Pozole Verde is a great set-it-and-forget-it weeknight meal, and also reheats amazingly- making it a great candidate for meal prep/ weekday lunches!

Crockpot Chicken Pozole Verde

Crockpot Mexican Chicken Pozole Verde

Prep Time10 mins
Cook Time5 hrs 40 mins
Total Time5 hrs 50 mins
Course: Dinner, lunch, Main Course
Keyword: chicken soup, crockpot recipes, pozole
Servings: 8


  • blender
  • crockpot


  • 4 bone-in skin-on chicken thighs
  • 1 25 oz can Mexican style hominy, drained and rinsed*
  • 1 16 oz jar roasted salsa verde
  • 1 4 oz can diced green chilis
  • 2 tsp olive oil
  • 1 onion, peeled and quartered
  • 1 bulb garlic
  • 1 bunch fresh cilantro
  • 1 32 oz carton chicken stock
  • 2 limes, juiced
  • salt and pepper, to taste


  • fresh cilantro leaves
  • lime wedges
  • sliced fresh jalapeños


  • Preheat oven to 400 degrees. Peel and cut onion into quarters. Remove as much outer skin from garlic bulb as possible without disrupting its shape. Slice the top of the garlic bulb off to reveal the tops of the cloves inside. Toss onion in olive oil and brush top of cut garlic with olive oil to coat. Roast onions and garlic bulb on a foil lined baking sheet for 30-40 minutes, or until onions are well browned/charred and garlic is a deep golden color.
    2. While your onions and garlic roast, blend 1 bunch of cilantro (stems and all) with 1 cup chicken stock in a blender until cilantro is very finely chopped and well incorporated into the liquid.
    3. Add chicken thighs, cilantro liquid, remaining chicken stock, salsa Verde, and diced green chilis to crockpot.
    4. Once onions and garlic are finished roasting, squeeze (cooled enough to handle) roasted garlic into the crockpot and add the roasted onions. Cook everything on high for 4 hours.
    5. After 4 hours, using tongs, remove chicken thighs to a cutting board and allow to cool enough to handle. Remove skin and shred meat with 2 forks, discarding any excess fat and bones.
    6. Return the chicken to the crockpot and add rinsed and drained hominy, the juice of 2 limes and salt and pepper to taste. Cook 1 hour.
    7. Skim fat from the top and serve soup with sliced avocado, fresh cilantro leaves and lime.


I am a big fan of Juanita’s Mexican-Style Hominy, but any canned variety will do.

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