Chicken Posole Stew in the Slow Cooker

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Chicken Posole

I don’t think I’d ever eaten hominy until I made this stew.  It was a nice compliment to the tomatoes.  I adapted the recipe from Cooking During Stolen Moments.  The stew comes together quickly and it’s wonderful to put it all in the crockpot and come home later to a warm, filing meal.

Here’s what you’ll need:

  • about 4 boneless chicken breasts or the equivalent in tenders
  • 2 cans hominy, rinsed and drained
  • 3 cups chicken broth
  • 2 cans diced tomatoes, undrained
  • 3 carrots, sliced thin
  • 3 green onions, sliced
  • 3 cloves garlic, minced
  • 1 Tbs. cumin
  • 2 tsp. chili powder
  • 1 tsp. oregano
  • 1/4 tsp. cayenne pepper, or to taste
  • 1 tsp. salt, or to taste
  • pepper to taste

Put the chicken in the bottom of the crockpot.  Add the other ingredients on top, stirring to combine.  Cook on high 5-6 hours or low 7-8 hours.  Remove the chicken and shred with a fork.  Return to the pot.

Serve with tortilla chips and cheddar cheese, if desired.

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  1. I am a hominy fan! I add it to my chili and there’s something about it- the texture, flavor – that really adds a nice element to soups and stews. This stew sounds fabulous. Perfect for this weekend in cold Boston!

  2. Sounds like something my family would like. My husband only likes hearty soups so this might be the ticket! Thanks.

  3. I just wanted to say thank you for your wonderful blog. I have used a few of your recipes and hey are wonderful. We just made the peppermint marshmallows and everyone in my family raved. I’ll be trying the peanut butter and jelly muffins next. As a homeschool mom too its nice to find such a wonderful site to help me. Thanks again

    Jessica in Ma

  4. This sounds good! I’ve been wanting to try posole AND it uses a crockpot! Thanks for sharing!

  5. Looks yummy – I’ll have to try a veggie version of it soon.

  6. Just checking out your blog after seeing feast in 15 buzz. Always interested in crockpot recipes. I have one from woman’s day mag (online) very similar to this except the chicken is called for on the bone and a big hassle. Also, it has a can of green enchilada sauce instead of chicken broth…it’s my favorite part of the recipe, such a different flavor. I’m gonna try this recipe and add a can for some of the broth because this looks so much easier than the recipe I use for posole.

  7. I am in Victoria BC and years ago used to see hominy corn in the stores quite often but can’t find it anywhere now. I have asked at a few of the larger grocery stores and they don’t have a clue what I am talking about.

  8. I’m anxious to make Posole with chicken, usually I make it with pork. I always drain the hominy but keep the liquid in case I need to stretch the liquid some. I read a recipe not long ago that said not to use the liquid on the hominy. Can you think of why it shouldn’t be used, it’s full of flavor. Lye is used in the process of making hominy but I would think it would be gone by the time hominy is canned. I’m at a loss.

    • I don’t know why some people rinse and drain and others don’t. It must be a preference thing. If you’ve liked using the liquid in the past, keep going with it. That’s my thought, for what it’s worth 😉

  9. Could you make this recipe in the crockpot with already cooked chicken? I am looking for soup recipes with leftover chicken 🙂


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