Irresistible Crockpot Mexican Chicken Pozole Verde

Okay, gather ’round, my friends! Let’s talk about one of my absolute go-to meals, especially when the weather gets a little chilly: irresistible crockpot mexican chicken pozole verde. I remember the first time I made this; I was so intimidated by the idea of “authentic” Mexican food. I thought it would be some long, complicated process. Boy, was I wrong! This irresistible crockpot mexican chicken pozole verde is seriously the easiest thing ever, and the flavor is just incredible.

I was working late nights, and my family was basically living off takeout. I knew I needed to find something I could throw together in the morning and have ready to go when we got home. That’s when I stumbled upon a version of this recipe, and after a few tweaks (and a couple of kitchen mishaps – more on that later!), it became a family favorite. There was this one time I accidentally used tomatillos that weren’t quite ripe and the whole thing was SO sour! Lesson learned: always taste your tomatillos! Now, this irresistible crockpot mexican chicken pozole verde is a staple in our house, and I’m so excited to share it with you.

What I love most about this irresistible crockpot mexican chicken pozole verde is how versatile it is. You can easily adjust the spice level, add different veggies, and really make it your own. Plus, it’s a total crowd-pleaser! Whether it’s a weeknight dinner or a casual get-together with friends, everyone always raves about it. And honestly? The fact that it cooks all day in the slow cooker means I can actually get stuff done without being chained to the stove. I can even run to the grocery store and not worry!

Trust me, once you try this irresistible crockpot mexican chicken pozole verde, you’ll understand why I’m so obsessed. It’s warm, comforting, flavorful, and surprisingly easy to make. So, let’s get cooking!

INGREDIENTS

Alright, let’s get down to the ingredients you’ll need to whip up this amazing irresistible crockpot mexican chicken pozole verde. Don’t worry, it’s not a mile-long list! I always try to keep things simple and accessible.

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• 2 pounds boneless, skinless chicken breasts – I always use organic chicken when I can. I just feel better about it, you know?
• 1 large onion, chopped – Yellow or white onions work great!
• 4 cloves garlic, minced – Don’t skimp on the garlic! It adds so much flavor. You can even add more if you are a garlic lover!
• 1 pound tomatillos, husked and quartered – These are the stars of the show! Look for ones that are firm and bright green. When making irresistible crockpot mexican chicken pozole verde, you can find these at almost any grocery store.
• 1 poblano pepper, seeded and chopped – This adds a nice mild heat. If you want more spice, add a jalapeño!
• 1 (4 ounce) can diced green chilies – I use mild, but you can use hot if you like it spicy.
• 1 (15 ounce) can hominy, drained and rinsed – Hominy is basically dried corn kernels that have been treated with an alkali solution. It adds a unique texture and flavor to the irresistible crockpot mexican chicken pozole verde.
• 4 cups chicken broth – I prefer low-sodium so I can control the salt level.
• 1 teaspoon ground cumin – For that warm, earthy flavor.
• 1/2 teaspoon dried oregano – Mexican oregano is best, but regular oregano works too.
• Salt and pepper to taste – Always season to your liking!
• Toppings: Shredded cabbage, chopped cilantro, diced avocado, lime wedges, sour cream, tortilla chips, radishes.

Here’s a irresistible crockpot mexican chicken pozole verde trick I learned from my mom: To save time, sometimes I buy pre-chopped onions and garlic. It’s a little more expensive, but it’s a lifesaver on busy weeknights when making irresistible crockpot mexican chicken pozole verde.

When it comes to cost-saving tips, buying chicken in bulk and freezing it is a great way to save money. And don’t be afraid to use frozen tomatillos if you can’t find fresh ones! As for storage, any leftover tomatillos should be stored in the refrigerator.

HOW TO MAKE – STEP-BY-STEP

Okay, friend, here’s how to make this irresistible crockpot mexican chicken pozole verde. It’s so easy, I promise! Just follow these steps, and you’ll be enjoying a delicious, flavorful meal in no time.

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1. Prep the Ingredients: Chop the onion, mince the garlic, quarter the tomatillos, and chop the poblano pepper. This might sound tedious, but trust me, getting everything ready beforehand makes the whole process so much smoother.
2. Combine Ingredients in the Crockpot: Place the chicken breasts, chopped onion, minced garlic, quartered tomatillos, chopped poblano pepper, diced green chilies, drained and rinsed hominy, chicken broth, ground cumin, dried oregano, salt, and pepper in your slow cooker. Mix all the ingredients together. Don’t worry if your irresistible crockpot mexican chicken pozole verde looks a little soupy at this point – it’s supposed to!
3. Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. I usually cook it on low because I like the way the flavors meld together over a longer period of time.
4. Shred the Chicken: Once the chicken is cooked through and tender, remove it from the crockpot and shred it with two forks. This is the fun part! The chicken should be so tender that it practically falls apart. I learned the hard way with irresistible crockpot mexican chicken pozole verde that if the chicken is tough, it needs to cook longer.
5. Return the Chicken to the Crockpot: Add the shredded chicken back to the crockpot and stir to combine. Let it simmer for another 15-20 minutes to allow the flavors to meld together.
6. Taste and Adjust Seasoning: Give the irresistible crockpot mexican chicken pozole verde a taste and adjust the seasoning as needed. You might need to add more salt, pepper, or cumin to get it just right.
7. Serve and Enjoy! Ladle the irresistible crockpot mexican chicken pozole verde into bowls and top with your favorite toppings, such as shredded cabbage, chopped cilantro, diced avocado, lime wedges, sour cream, and tortilla chips.

While the irresistible crockpot mexican chicken pozole verde is cooking, I usually like to get the toppings ready and maybe throw together a quick salad. That way, when dinnertime rolls around, everything is ready to go. And your irresistible crockpot mexican chicken pozole verde should smell like a warm, comforting blend of spices and chicken broth. Mmm, makes me hungry just thinking about it! I will sometimes even make a batch of my crockpot cheesy chicken spaghetti and my crockpot marry me chicken.

SERVING

Okay, let’s talk about serving this irresistible crockpot mexican chicken pozole verde! This is where you can really get creative and make it your own.

My family loves our irresistible crockpot mexican chicken pozole verde when I set up a little topping bar. I put out bowls of shredded cabbage, chopped cilantro, diced avocado, lime wedges, sour cream, and tortilla chips, and everyone can customize their own bowl. The kids especially love this!

My go-to side dishes that pair with irresistible crockpot mexican chicken pozole verde are a simple green salad or some Mexican rice. The salad adds a nice freshness, and the rice is a perfect complement to the rich, flavorful stew. I also like to serve it with some warm tortillas for dipping.

This irresistible crockpot mexican chicken pozole verde is perfect for a cozy weeknight dinner, a casual get-together with friends, or even a potluck. It’s also great for meal prepping because it tastes even better the next day!

When it comes to presentation, I like to ladle the irresistible crockpot mexican chicken pozole verde into pretty bowls and garnish it generously with toppings. A sprinkle of cilantro and a wedge of lime really make it look extra appealing.

If you have extra irresistible crockpot mexican chicken pozole verde, you can store it in an airtight container in the refrigerator for up to 3 days. It’s also great for freezing! Just let it cool completely before transferring it to freezer-safe containers.

I’ve also tried a few seasonal irresistible crockpot mexican chicken pozole verde variations. In the fall, I like to add some roasted butternut squash for a little extra sweetness. And in the summer, I sometimes add some grilled corn for a smoky flavor.

My friends always ask for this irresistible crockpot mexican chicken pozole verde recipe whenever I make it for them. It’s definitely a crowd-pleaser!

FAQs

Alright, let’s tackle some frequently asked questions about this irresistible crockpot mexican chicken pozole verde. I’ve gotten these questions from my family, friends, and even readers of my blog, so I figured I’d share my answers with you!

1. Can I make this vegetarian? Absolutely! You can easily make this irresistible crockpot mexican chicken pozole verde vegetarian by using vegetable broth instead of chicken broth and adding some extra veggies like mushrooms or zucchini. I’ve even used jackfruit as a chicken substitute, and it turned out great!
2. Can I use frozen chicken? I don’t recommend using frozen chicken in the slow cooker because it can take too long to cook and may not reach a safe internal temperature. It’s always best to use thawed chicken for this irresistible crockpot mexican chicken pozole verde. The USDA Chicken Cooking Temperatures guidelines are helpful if you are looking for safe temperatures. here
3. How do I make it spicier? If you want to add more heat to your irresistible crockpot mexican chicken pozole verde, you can add a jalapeño pepper (seeded or unseeded, depending on how spicy you want it), a pinch of cayenne pepper, or some hot sauce. I usually add a few dashes of my favorite hot sauce to my bowl.
4. Can I make this in an Instant Pot? Yes, you can! Just add all the ingredients to the Instant Pot, cook on high pressure for 15 minutes, and then let the pressure release naturally for 10 minutes before releasing the remaining pressure manually. Then, shred the chicken and follow the remaining steps.
5. What if I don’t have tomatillos? If you can’t find tomatillos, you can substitute them with green tomatoes. Just be aware that the flavor will be slightly different.
6. Can I freeze this? Yes, this irresistible crockpot mexican chicken pozole verde freezes really well! Just let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.
7. My pozole is too watery. How do I thicken it? You know what I do when my irresistible crockpot mexican chicken pozole verde is too watery? I mix a tablespoon of cornstarch with a tablespoon of cold water and then stir it into the pozole during the last 30 minutes of cooking. This helps to thicken it up nicely.

My Final Thoughts

This irresistible crockpot mexican chicken pozole verde recipe holds a special place in my heart because it’s a dish that my family always enjoys, no matter what. It’s also a recipe that I feel good about making because it’s packed with healthy ingredients and it’s so easy to customize.

Here are my Irresistible Crockpot Mexican Chicken Pozole Verde Pro Tips:

• Don’t be afraid to experiment with toppings! That’s where you can really make it your own.
• If you’re short on time, use pre-chopped veggies. It’s a total lifesaver.
• Make a big batch and freeze it for later. You’ll thank yourself on a busy weeknight.

I’ve also tried a few different irresistible crockpot mexican chicken pozole verde variations over the years. One time, I added some roasted sweet potatoes for a little extra sweetness, and it was delicious! I’ve also made a spicier version with habanero peppers, but that one was definitely not for the faint of heart!

My son loves the version with extra chicken and cheese, while my daughter prefers it with lots of avocado and lime. The great thing about this irresistible crockpot mexican chicken pozole verde is that you can easily adjust it to suit everyone’s preferences.

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I really hope you try this irresistible crockpot mexican chicken pozole verde recipe and make it your own. Don’t be afraid to experiment with different ingredients and toppings until you find the perfect combination for your family. Remember food safety guidelines! here and safe preserving guidelines. here

And remember, cooking should be fun! Don’t stress if things don’t turn out perfectly the first time. Just keep practicing, and you’ll get there. I believe in you! This slow cooker pozole verde is sure to be a hit! And the easy chicken pozole verde recipe can be modified in so many ways! If you try this authentic mexican pozole verde recipe, let me know what you think! I bet you will think of it as the best crockpot chicken stew! And don’t forget that pozole verde with hominy is the key to great pozole!

Happy cooking, friends! I hope you enjoy this irresistible crockpot mexican chicken pozole verde as much as my family does!

Irresistible Crockpot Mexican Chicken Pozole Verde

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This Mexican chicken pozole verde is a simple and delicious soup made in a slow cooker. It’s packed with flavor and perfect for a cold day. It’s an adaptation of my favorite chili verde recipe.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: Mexican

Ingredients

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• 4 boneless skinless chicken breasts
• 1 (32 ounce) can Great Northern beans, undrained
• 1 (16 ounce) jar salsa verde
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Optional toppings: shredded cabbage, cilantro, lime wedges, avocado, tortilla chips

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Instructions

1. Place chicken breasts in the bottom of a slow cooker.
2. Pour beans, salsa verde, chicken broth, cumin, garlic powder, salt, and pepper over the chicken.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Shred the chicken with two forks and stir it back into the soup.
5. Serve hot with desired toppings.

Notes

This is a great recipe to make ahead of time. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Adjust spices to your preference. For a spicier soup, add a diced jalapeno or some red pepper flakes.