Photo of Slow Cooker Chicken Posole by WW

Slow Cooker Chicken Posole

3 - 5
PersonalPoints™ per serving
Total Time
7 hr 15 min
15 min
7 hr
This hearty Mexican soup is mildly hot. It's also chunky and satisfying like a stew.


Garlic clove(s)

1 clove(s), large, minced

Frozen mixed vegetables

4 oz, chopped onion, bell pepper and celery mixture (about 1 cup)

Canned hominy

14½ oz, drained

Pickled jalapeno peppers

4 oz, mild-variety, diced, drained

Canned diced tomatoes

14½ oz, with smoked chipotle chiles (do not drain)

Uncooked boneless skinless chicken thigh(s)

1 pound(s), boneless, cut into bite-size pieces

Fat free chicken broth

1 cup(s)

Table salt

½ tsp(s)

Cumin seeds

½ tsp(s)

Black pepper

¼ pinch

Fresh lime(s)

1 medium, cut into 4 wedges


  1. Place garlic, frozen vegetables, hominy, jalapeños, tomatoes with their juice, chicken, broth, salt, cumin and pepper in a 4- to 5-quart slow cooker; stir. Cover and cook on high heat for 4 to 5 hours or on low heat for 7 hours.
  2. Spoon posole into 4 bowls and garnish each serving with a lime wedge. Yields about 1 1/4 cups per serving.