Easy Crockpot Chicken Pozole – A Flavorful Weeknight Dinner

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Pozole verde is a deliciously vibrant twist on the traditional red version, made with tangy tomatillo-based salsa and tender shredded chicken.

This slow cooker recipe delivers all the comforting warmth of classic pozole with a fresh, zesty edge — perfect for days when you want something both hearty and bright.

Trying out this green version was a bit of a happy accident after having leftover salsa verde and some chicken that needed using up.

The result was something that quickly earned a place in the regular dinner rotation — comforting, slightly spicy, and incredibly easy to throw together.

If you love this crockpot recipe, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.

Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!

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Ingredients:

  • 1.5–2 lbs boneless, skinless chicken breasts or thighs
  • 1 (25 oz) can white hominy, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups salsa verde (store-bought or homemade)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon coriander (optional)
  • Salt and pepper, to taste
  • Juice of 1 lime

For Serving/Toppings:

  • Thinly sliced radishes
  • Fresh cilantro leaves
  • Sliced jalapeños
  • Lime wedges
  • Diced avocado (optional)
  • Shredded cabbage (optional)
  • Tortilla chips or tostadas (optional)

Instructions:

  1. Layer the Ingredients: Add the chicken, hominy, broth, salsa verde, onion, garlic, cumin, oregano, coriander (if using), salt, and pepper to the slow cooker.
  2. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
  3. Shred the Chicken: Remove the chicken, shred it using two forks, and return it to the slow cooker. Stir in the lime juice.
  4. Serve: Ladle into bowls and top with sliced radishes, cilantro, and jalapeños. Add extras like avocado, cabbage, or tortilla chips for more texture and color.

Notes:

  • This soup keeps well and often tastes even better the next day.
  • Serves 4–6 people, making it great for an easy dinner and even better as leftovers.
  • Chicken thighs provide a richer taste, but breasts work well for a leaner option.
  • Use medium or spicy salsa verde for more kick — or go mild if preferred.

Yield: 4-6

Chicken Salsa Pozole

Chicken Salsa Pozole

Pozole verde is a deliciously vibrant twist on the traditional red version, made with tangy tomatillo-based salsa and tender shredded chicken. This slow cooker recipe delivers all the comforting warmth of classic pozole with a fresh, zesty edge — perfect for days when you want something both hearty and bright.

Trying out this green version was a bit of a happy accident after having leftover salsa verde and some chicken that needed using up. The result was something that quickly earned a place in the regular dinner rotation — comforting, slightly spicy, and incredibly easy to throw together.

Ingredients

  • 1.5–2 lbs boneless, skinless chicken breasts or thighs
  • 1 (25 oz) can white hominy, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups salsa verde (store-bought or homemade)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon coriander (optional)
  • Salt and pepper, to taste
  • Juice of 1 lime
  • For Serving/Toppings:
  • Thinly sliced radishes
  • Fresh cilantro leaves
  • Sliced jalapeños
  • Lime wedges
  • Diced avocado (optional)
  • Shredded cabbage (optional)
  • Tortilla chips or tostadas (optional)

Instructions

    1. Layer the Ingredients:
      Add the chicken, hominy, broth, salsa verde, onion, garlic, cumin, oregano, coriander (if using), salt, and pepper to the slow cooker.
    2. Cook:
      Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
    3. Shred the Chicken:
      Remove the chicken, shred it using two forks, and return it to the slow cooker. Stir in the lime juice.
    4. Serve:
      Ladle into bowls and top with sliced radishes, cilantro, and jalapeños. Add extras like avocado, cabbage, or tortilla chips for more texture and color.

    Notes

    • Serves 4–6 people, making it great for an easy dinner and even better as leftovers.
    • Chicken thighs provide a richer taste, but breasts work well for a leaner option.

    • Use medium or spicy salsa verde for more kick — or go mild if preferred.

    • This soup keeps well and often tastes even better the next day.

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    Nutrition Information:

    Yield:

    4

    Serving Size:

    1
    Amount Per Serving: Calories: 685Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 211mgSodium: 1237mgCarbohydrates: 33gFiber: 10gSugar: 7gProtein: 76g

    Wrapping Up Salsa Chicken Pozole

    Green Crockpot Salsa Chicken Pozole is a fresh and tangy take on a classic, blending tender shredded chicken, hominy, and a vibrant salsa verde base. It’s the kind of meal that feels light and zippy, yet comforting and filling.

    With toppings like radish, cilantro, jalapeño, and avocado, every bite is layered with texture and brightness — all with the ease of letting your slow cooker handle the hard part.

    Simple, nourishing, and full of flavor, this pozole verde is sure to become a staple.

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