Chicken Pozole Crockpot
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with Mexico’s bold, soul-warming flavors, you’re about to find out. Pozole is one of those dishes that makes me feel like I’m standing in my abuela’s kitchen again, listening to bubbling pots and laughter fill the air. This slow cooker shortcut chicken pozole takes everything I love about the traditional dish and makes it weeknight-friendly. With smoky chipotle peppers, tender chicken, and hearty hominy, this soup brings the comfort of real Mexican cooking right to your table. Trust me, it’s a crockpot recipe worth making again and again.
Quick Recipe Overview
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 4–6 hours |
| Total Time | 4⅓–6⅓ hours |
| Servings | 4–5 |
| Difficulty | Easy |
| Cuisine | Mexican |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Full of Flavor: The chipotle in adobo gives this chicken pozole crockpot recipe a deep smoky kick without complicated steps.
- Comfort Food at Its Best: With tender chicken, hominy, and broth, every spoonful is cozy and soul-satisfying.
- Customizable Toppings: Pile it high with shredded cabbage, avocado, cilantro, or chips for a fun build-your-own bowl experience.
- Slow Cooker Friendly: Just set it and let the crockpot do the work, making it perfect for busy weeknights.
- Family-Approved: The spice level is easy to adjust, so everyone at the table can enjoy it.
Slow Cooker Shortcut Chicken Pozole Recipe
- Total Time: 4⅓–6⅓ hours
- Yield: 4–5 servings 1x
Description
This smoky and hearty Slow Cooker Chicken Pozole uses chipotle peppers, chicken legs, and hominy to bring the comfort of real Mexican cooking right to your table. Easy to prep and packed with flavor, it’s perfect for busy weeknights.
Ingredients
- 1 large red or yellow onion, peeled and quartered
- 2 carrots, trimmed and halved
- 2 celery stalks, halved
- 8 garlic cloves
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 3 to 3½ pounds skin-on whole chicken legs (about 5 legs)
- 5 cups chicken broth or stock
- Kosher salt, to taste
- 1 cup frozen corn
- 1 (29-ounce) can hominy (pozole), rinsed and drained
- Juice of 1 lime, plus more for serving
- Crushed chips, shredded cabbage, diced avocado, minced red onion, and cilantro for topping
Instructions
1. Place onion, carrots, celery, and garlic into slow cooker. Add chopped chipotle peppers with adobo, onion powder, garlic powder, and cumin.
2. Remove skin from half the chicken legs and add all legs to the slow cooker. Pour in broth and season with salt if needed.
3. Cook on low for 4–6 hours until chicken is tender and broth is flavorful.
4. Remove chicken and vegetables. Discard vegetables and shred chicken. Use immersion blender to purée the broth.
5. Add corn, hominy, and lime juice. Return shredded chicken to slow cooker and warm through.
6. Serve with toppings of choice like cabbage, avocado, and crushed chips.
Notes
Use fewer chipotle peppers for a milder version.
Hominy adds a traditional pozole texture, but you can substitute with white corn or chickpeas.
Store leftovers in fridge for 4 days or freeze for up to 3 months.
Garnish with fresh toppings to add crunch and freshness to every bite.
- Prep Time: 20 minutes
- Cook Time: 4–6 hours
- Category: Recipes For Dinner Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
Ingredients
- 1 large red or yellow onion, peeled and quartered
- 2 carrots, trimmed and halved
- 2 celery stalks, halved
- 8 garlic cloves
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 3 to 3½ pounds skin-on whole chicken legs (about 5 legs)
- 5 cups chicken broth or stock
- Kosher salt, to taste
- 1 cup frozen corn
- 1 (29-ounce) can hominy (pozole), rinsed and drained
- Juice of 1 lime, plus more for serving
- Crushed chips, shredded cabbage, diced avocado, minced red onion, and cilantro for topping
Ingredient Tips Table
| Ingredient | Tip |
| Chipotle peppers in adobo | Use half for medium spice or the whole can for bold heat. |
| Chicken legs | Pull the skin off half the legs to reduce fat while keeping rich flavor. |
| Hominy (pozole) | Drain and rinse well to avoid excess starch in the broth. |
| Lime juice | Always use fresh juice for the best brightness. |
| Broth | Use low-sodium stock so you can control the saltiness. |
| Toppings | Offer a variety so everyone can customize their bowl. |
Step-by-Step Instructions
- Prepare the base: Place onion, carrots, celery, and garlic into a 5–8 quart slow cooker. Roughly chop chipotle peppers and add them with their adobo sauce. Stir in onion powder, garlic powder, and cumin.
- Add the chicken: Remove the skin from half of the chicken legs, then place all chicken into the slow cooker. Pour in broth and season with salt, depending on your broth type.
- Cook low and slow: Cover and cook on low for 4–6 hours, until the chicken is tender and the broth is rich in flavor. The crockpot can hold on warm for up to 2 extra hours.
- Blend the broth: Remove chicken and vegetables. Discard vegetables. Use an immersion blender to puree the broth until mostly smooth. (If no immersion blender, puree chiles with a bit of broth before cooking.)
- Finish the soup: Stir in corn, hominy, and lime juice. Shred chicken, discard bones and skin, then return meat to the pot. Warm everything through before serving.
- Serve and top: Ladle into bowls and add toppings like chips, avocado, or shredded cabbage for crunch and freshness.
Helpful Tips
- Prep vegetables ahead of time to make morning assembly easier.
- For less spice, remove seeds from chipotle peppers before chopping.
- Keep toppings ready in small bowls so everyone can garnish their own bowl.
- Always taste the broth before serving and adjust salt or lime juice.
Expert Tips for the Best Results
- Balance flavors: The smoky peppers need fresh lime to brighten up the broth, so don’t skip it.
- Don’t overcook: More than 6 hours on low can dry out chicken, so set a timer.
- Use chicken legs: They’re juicier than breasts and hold up better in long cooking.
- Toppings matter: Fresh garnishes like cabbage and onion add crunch that makes the dish shine.
Recipe Variations
- Green Pozole: Swap chipotles for tomatillos, jalapeños, and cilantro for a fresh, herbal flavor.
- Pork Pozole: Replace chicken legs with pork shoulder for a richer, more traditional version.
- Vegetarian Pozole: Use vegetable broth, skip the chicken, and add mushrooms or beans for hearty texture.
- Spicy Pozole: Add extra chipotles or a diced jalapeño for those who love serious heat.
Make Ahead & Freezer Tips
This chicken pozole crockpot recipe is perfect for meal prep. Store in the fridge for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Reheat gently on the stovetop for best flavor, adding a splash of broth or water if needed.
Serving Suggestions
Serve in wide bowls with colorful toppings arranged on the side so everyone can personalize their bowl. Add tortilla chips for crunch and a squeeze of fresh lime to brighten the flavors. A sprinkle of fresh cilantro ties it all together beautifully.
Pairing Ideas
Pair with a crisp Mexican lager or a citrusy margarita. For non-alcoholic options, hibiscus agua fresca or lime sparkling water works well. Serve alongside warm tortillas or a simple green salad to round out the meal.
Storage and Reheating Tips
Refrigerate leftovers in a sealed container for up to 4 days. Reheat gently on the stovetop over medium heat until warmed through. For a quick option, microwave in short bursts, stirring between each to heat evenly.
Frequently Asked Questions (FAQs)
Can I make this pozole in an Instant Pot instead of a crockpot?
Yes, you can. Cook on high pressure for about 25 minutes, then shred the chicken and finish the soup the same way.
Is this recipe spicy?
It has a smoky, medium heat from the chipotles. Use fewer peppers for mild heat or the whole can for bold spice.
What can I substitute for hominy?
If you can’t find hominy, use canned white corn or chickpeas for a similar texture.
Can I use chicken breasts instead of legs?
Yes, but they may dry out faster. Chicken thighs are a better swap if you want leaner meat.
How do I thicken the broth?
Pureeing the vegetables and peppers creates a naturally thick broth. For extra body, mash some hominy into the soup.
Can I make this ahead of time?
Definitely. The flavors deepen overnight, making it even tastier the next day.
What toppings are best for pozole?
Classic toppings include shredded cabbage, diced onion, radishes, avocado, cilantro, and tortilla chips.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | ~420 |
| Protein | 32g |
| Carbs | 35g |
| Fat | 14g |
| Fiber | 6g |
| Sugar | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This slow cooker shortcut chicken pozole is the perfect balance of smoky, hearty, and comforting flavors. With just a little prep and a handful of toppings, you’ll have a cozy Mexican-inspired meal ready to share with your family. Give it a try and bring a little fiesta to your dinner table!
