Amazing Slow Cooker Chicken Pozole Perfection

Name: Amazing Slow Cooker Chicken Pozole Perfection
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Cuisine: Mexican
Ingredients: 2 pounds boneless, skinless chicken thighs; 6 dried guajillo chiles, stemmed and seeded; 3 dried ancho chiles, stemmed and seeded; 6 cups low-sodium chicken broth; 2 cans (29 ounces each) white hominy, drained and rinsed; 1 medium yellow onion, diced; 5 cloves garlic, minced; 2 teaspoons ground cumin; 1 ½ teaspoons dried Mexican oregano; 1 teaspoon smoked paprika; 2 bay leaves; 1 ½ teaspoons kosher salt; ½ teaspoon black pepper; 1 tablespoon white vinegar; Thinly sliced radishes (for serving); Shredded green cabbage (for serving); Fresh cilantro leaves (for serving); Lime wedges (for serving); Sliced jalapeños (for serving); Diced avocado (for serving); Crushed tortilla chips (for serving)

By anna Boncoeur On November 24, 2025

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If you are dreaming of deep, smoky chile flavor but dreading the cleanup, then get ready, because this is the recipe you’ve been searching for! We are diving deep into the world of Slow cooker chicken pozole, and trust me, it’s going to change your weeknights. This soup is hearty, comforting, and packed with that authentic Mexican flavor profile we all crave.

Hi everyone, I’m Anna! I’m just a passionate food lover who believes that everyday cooking shouldn’t feel like a chore. My mission is simple: share incredibly flavorful chicken recipes that make your busy life easier and bring a little more joy to your kitchen table. This pozole is the perfect example—minimal prep work gets you maximum payoff!

Forget hours over the stove; we are letting the magic happen on low. We use dried chiles for that incredible depth, but the slow cooker handles all the heavy lifting. You’ll be amazed how simple it is to pull off this rich, authentic Mexican stew with barely any effort!

Table Of content

Gathering Your Ingredients for Slow Cooker Chicken Pozole

To get this incredible smoky pozole going, you need to gather a few key things. Don’t let the list scare you; most of it is just tossing things into the pot! We are focusing on those deep chile flavors first, then the hearty main ingredients, and finally, all the fun stuff you add at the very end.

Dry Chile Preparation for the Pozole Broth

The heart of this broth comes from dried chiles. You’ll need 6 dried guajillo chiles and 3 dried ancho chiles. Before anything else, make sure you stem them and shake out all those seeds. We are toasting these lightly—just until you can really smell them—to wake up their flavor before we soften them up.

Core Components of the Slow Cooker Chicken Pozole

For the main stew, grab 2 pounds of boneless, skinless chicken thighs—they stay moist so well! You’ll need 6 cups of low-sodium chicken broth, two big cans (29 ounces each) of white hominy (make sure to drain and rinse that!), one diced yellow onion, 5 minced garlic cloves, and those crucial spices: cumin, Mexican oregano, and smoked paprika. Don’t forget the bay leaves and a bit of salt and pepper to start!

Essential Garnishes for Your Smoky Pozole

This is my favorite part! Pozole is all about customizing your bowl. Make sure you have plenty of thinly sliced radishes, shredded green cabbage, fresh cilantro leaves, lime wedges, sliced jalapeños for heat, diced avocado, and some crushed tortilla chips ready to go when the soup is done.

How To Make This Easy Slow Cooker Chicken Pozole

Okay, let’s get cooking! This recipe is so straightforward because the slow cooker does the hard work. Just follow these steps, and you’ll have the most amazing, smoky chicken pozole ready for dinner.

Step 1: Preparing the Flavor Base by Toasting and Soaking Chiles

First things first: the flavor foundation! Grab a dry skillet—no oil needed—and set it over medium heat. Toss in your stemmed and seeded guajillo and ancho chiles. Toast them for just about 2 minutes, flipping them constantly until they smell wonderfully fragrant. Don’t let them burn, or they get bitter! Once they smell ready, immediately transfer those toasted beauties to a bowl and cover them completely with about 2 cups of boiling water. Let them soak there for 15 minutes until they feel nice and soft.

Step 2: Loading the Slow Cooker for Slow Cooker Chicken Pozole

While those chiles are softening, let’s load up the slow cooker. Add your 2 pounds of chicken thighs right into the bottom of your 6-quart cooker. Then, toss in the diced yellow onion, the 5 minced garlic cloves, the ground cumin, Mexican oregano, smoked paprika, bay leaves, salt, and pepper. Just get everything settled in there!

Step 3: Creating and Incorporating the Smooth Chile Puree

Once the chiles are soft, drain off most of that soaking water, but keep about a cup handy. Put the softened chiles into your blender along with 2 cups of the low-sodium chicken broth. Blend this until it is completely smooth. Now, this next part is key for a restaurant-quality texture: push that puree through a fine-mesh sieve directly into the slow cooker. This gets rid of any tough bits of skin. Pour the remaining 4 cups of broth over everything and give it a good stir.

Step 4: Cooking Time and Shredding the Chicken

Cover the slow cooker and set it to LOW for 6 hours or HIGH for 4 hours. You’ll know it’s done when the chicken shreds without any fight. When it’s ready, carefully remove the chicken thighs with tongs and place them on a cutting board. Use two forks to shred it all up. Before putting it back in, take a quick temperature check with your thermometer—we need that chicken to have hit 165°F internally for safety! Return the shredded chicken to the pot.

Step 5: Finishing the Slow Cooker Chicken Pozole with Hominy

Now for the hominy! Add both cans of drained and rinsed white hominy, plus 1 tablespoon of white vinegar—this little bit of acid really brightens up the chile flavor, so don’t skip it! Stir everything gently, cover it again, and cook on HIGH for just 30 more minutes to heat the hominy through. Before serving, take out those bay leaves! Taste the broth, and add a pinch more salt or pepper if you think it needs it. Ladle it hot into bowls and get ready for the best part!

Tips for Perfect Slow Cooker Chicken Pozole Success

Even though this slow cooker chicken pozole is super easy, there are a few little tricks I learned over the years that really take it from good to absolutely amazing. These aren’t huge changes, but they make a big difference in the final texture and that deep, smoky taste we’re aiming for.

Achieving a Smoother Broth Texture

I know it feels like an extra step, but straining that chile puree is non-negotiable for me! When you blend those softened chiles, you get pulp and little bits of skin, even in a good blender. Pushing that mixture through a fine-mesh sieve into the slow cooker removes all that debris. Trust me on this one; it gives you that beautiful, silky broth instead of a gritty stew. It’s worth the extra minute!

Why Vinegar is Key in Your Slow Cooker Chicken Pozole

You might look at that 1 tablespoon of white vinegar and think, “Wait, vinegar in soup?” Yes! This is crucial. The deep, earthy flavor from the dried chiles needs a little pop of acid to keep it from tasting heavy or flat. Just like a squeeze of lime brightens everything up at the end, the vinegar added during cooking balances out all that richness. Don’t skip it, or your pozole will taste dull!

Flavor Depth Tip: Browning the Chicken

If you happen to have an extra 10 minutes before you load the slow cooker, I highly recommend browning your chicken thighs first. You don’t need to cook them through, just get a nice sear on both sides in a hot pan with a little oil. That browning process adds incredible depth and a richer, deeper color to the final broth. It’s a little extra work, but it really boosts the smoky profile of this chicken.

Serving Suggestions for Your Smoky Pozole

Once that amazing pozole is done simmering and those bay leaves are gone, it’s time for the best part: letting everyone build their perfect bowl! This is why I love serving stew-style meals—it turns dinner into an interactive event. The deep, smoky flavor of the broth is the perfect canvas for all the fresh, bright toppings we gathered.

Setting Up a Custom Topping Bar

Take everything we prepped earlier and put it in small bowls across your counter. Think of it like a build-your-own taco bar, but for soup! Everyone grabs a bowl of that hot chicken pozole and starts piling on their favorites. You absolutely need to have those thinly sliced radishes, shredded green cabbage, fresh cilantro, and bright lime wedges available. If anyone likes serious heat, they can load up on the sliced jalapeños. A few cubes of creamy avocado and a handful of crushed tortilla chips on top for crunch finishes the whole thing off perfectly!

Storing and Reheating Leftover Slow Cooker Chicken Pozole

I always hope for leftovers because this smoky pozole tastes even better the next day once those chile flavors have totally married in the fridge! Storing it properly is super easy, and having emergency bowls of this hearty soup in the freezer is a lifesaver for those nights when you just can’t face cooking.

Storage Times and Freezing Instructions

When you have extra, just make sure you fish out those bay leaves first! Store the pozole in an airtight container in the refrigerator. It keeps beautifully for up to 4 days. If you know you won’t get to it before then, you can definitely freeze it. I portion mine into single-serving freezer bags or containers, and it lasts wonderfully for up to 3 months. When you reheat it, just bring it slowly back to a simmer on the stovetop, stirring occasionally, until it’s piping hot all the way through.

Frequently Asked Questions About Slow Cooker Chicken Pozole

You probably have a few questions swirling around, especially if you’ve never made pozole before. I’ve answered the most common ones right here so you can feel totally confident heading into the kitchen with this recipe!

Is this Slow Cooker Chicken Pozole Recipe Gluten Free?

Yes, it absolutely is! Based on the ingredients we use—chicken, chiles, hominy, broth, and spices—this entire smoky pozole recipe is naturally gluten-free. Just make sure that any store-bought chicken broth you use is certified gluten-free, just in case. The hominy is corn, so we are good there!

Can I use chicken breasts instead of thighs in this pozole?

You certainly can substitute chicken breasts if you prefer white meat! Just be aware that chicken thighs have more fat, which keeps them incredibly moist and tender during the long, slow cook time. If you use breasts, check that internal temperature of 165°F right on time, because they can dry out faster than thighs. You might want to shred them immediately when they hit temperature.

How spicy is this smoky pozole?

That’s a great question! Since we are using dried guajillo and ancho chiles—which are generally mild and focus more on deep, earthy, smoky flavor rather than searing heat—this slow cooker chicken pozole is actually quite mild right out of the pot. If you want more fire, that’s why we set out the sliced jalapeños on the side! That way, everyone controls their own spice level. The guajillo gives you color and body, not burning heat.

Nutritional Estimates for This Chicken Pozole

I always like to give a general idea of what you’re looking at nutritionally, but keep in mind these are estimates! Since we are using whole ingredients and everyone loads up on different toppings, your final numbers will vary. This information is just a baseline for the soup itself before you add all that delicious avocado and cheese.

Estimated Nutritional Breakdown Per Serving

Nutrient	Amount
Calories	285
Protein	28g
Total Fat	9g
Carbohydrates	24g

Disclaimer: These values are estimates based on the core recipe ingredients for 8 servings and do not account for added garnishes or variations in ingredient brands.

Share Your Experience Making Slow Cooker Chicken Pozole

Now that you’ve tried this unbelievably easy slow cooker chicken pozole, I want to hear all about it! Did you go heavy on the avocado or stick to just lime and cilantro? Don’t be shy—drop a comment below and let me know how your smoky pozole turned out. Your feedback helps me keep sharing the best, most joyful recipes! Follow along for more inspiration!