Slow Cooker Chicken Posole

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 medium clove(s), minced

frozen mixed vegetables

4 oz, onion, 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), cut into bite-size pieces

fat free chicken broth

1 cup(s)

table salt

½ tsp

ground cumin

½ tsp

black pepper

¼ tsp

fresh lime(s)

1 medium, cut into 4 wedges


  1. Place garlic, frozen vegetables, hominy, jalapenos, 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.

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