Slow Cooker Salsa Verde Chicken Posole

Hey hey from Little Rock, Arkansas! Let’s get posoled.

Slow Cooker Salsa Verde Chicken Posole / Bev Cooks

I know it’s Turkey-giving week and all, but I like to look ahead into the future, past the gobble, to see just what it may hold. Even though I already ate this last week. So technically we’re looking at my past. But let’s pretend we’re looking at the future. Because we basically are! I know I’ll eat this again. And I have a feeling you’re going to want to inhale 17 gallons of it. So in a way it IS the future. Well, this and the children.

I’m tired.

Slow Cooker Salsa Verde Chicken Posole / Bev Cooks  Slow Cooker Salsa Verde Chicken Posole / Bev Cooks

So this posole! I did something a tad different than I had planned, and the results pretty much give harmony and balance to the world. Hold on let me find a photo of what I did. Hold on.

Okay, here we go.

Slow Cooker Salsa Verde Chicken Posole / Bev Cooks

Horrible photo, but I just took an onion and a jalapeno pepper and let them hang out on the range! With the open flame. Ohhhh the scents that permeated my kitchen and face.

And you know what, aside from a little flame throwin’, and a little quick blitzin’, the rest is handled by the crock pot! This is good news for the people.

Slow Cooker Salsa Verde Chicken Posole / Bev Cooks

You just won’t believe how far that roasted salsa verde will take you in life. And in this soup, but mostly in life.

Slow Cooker Salsa Verde Chicken Posole / Bev Cooks

I thought it was fun to tie the corn and hominy flavors together by serving it with toasted corn tortilla wedges, but you don’t have to do this. But just let me warn you, if you don’t, your hair follicles will be haunted with dust bunnies for the next seven years. I don’t think you want that.

Slow Cooker Salsa Verde Chicken Posole / Bev Cooks

But you should definitely want this.

Slow Cooker Salsa Verde Chicken Posole:

What it took for 4:

* 1 medium white onion
* 1 jalapeno
* 1 (11 oz) can tomatillos, drained
* 4 cloves garlic
* 1 bunch of cilantro
* 2 limes
* 1 pound chicken breast
* 1 pound chicken thighs
* 4 cups chicken stock
* 1 (14 oz) can white (or yellow) hominy
* slices radishes, for garnish
* avocado, for garniish
* corn tortillas
* salt and pepper

Cut the onion in half and place it over an open burner flame for about 4 minutes, flipping every minute or so. Do the same with the jalapeno pepper. Just get a little roasted char going on. If you don’t do this, it’s okay. You’re still a good person.

Place the onion, garlic, jalapeno, tomatillos, half the cilantro and a pinch of salt and pepper. Squeeze in the juice of one lime. Pulse until blended.

In a slow cooker, place the chicken breasts, thighs, chicken stock, hominy and the roasted salsa verde. Cook on high for 4 to 5 hours. Shred the chicken right in the cooker with two forks. Let it simmer for another 20 or so minutes.

Okay now taste it. Go ahead and add the majority of the remaining cilantro. Maybe a little salt? Dash of pepper? More lime? Doctor it up.

Garnish with thinly sliced radishes, avocado slices, corn tortilla wedges and extra lime wedges! You don’t EVEN know.

Slow Cooker Salsa Verde Chicken Posole / Bev Cooks

Happy Thanksgiving week! I’ll be back on Friday with some flotsam and a flash giveaway, ooooo! Gobble gobble, now.

 

 

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24 Responses to Slow Cooker Salsa Verde Chicken Posole

  1. Millie l Add A Little November 25, 2014 at 10:22 am #
    How tasty - I love that it can all be thrown together in a crock pot too!
  2. kim fluck November 25, 2014 at 11:40 am #
    Looks amazing. Might be a good way to use up turkey leftovers, too.
  3. Missy November 25, 2014 at 12:33 pm #
    So does this use already cooked chicken or do I put it raw and then shred it?
    • Bev Weidner November 25, 2014 at 2:51 pm #
      Raw chicken! I'll update the recipe. Thank you!
  4. Mary @ The Kitchen Paper November 25, 2014 at 7:34 pm #
    This looks awesome!! Now I want some tomatillos... Hmm. Thanks, Bev!
  5. Jamie November 26, 2014 at 12:04 pm #
    So what's your take on fresh tomatillos? I had a bunch over the summer that went bad because I 1) forgot them in the other fridge and 2) didn't want to make salsa verde for its own sake. There's a good chance a pile will come back into my life come summer again - will they work here, do you think? Thanks, and Happy Thanksgiving Bev!
    • Bev Weidner November 27, 2014 at 6:47 pm #
      Oh fresh tomatillos would absolutely work! I just used canned because I didn't see any fresh. But yeah, use them!
  6. Bri | Bites of Bri November 26, 2014 at 4:32 pm #
    Bev, this looked so delicious that I made a non-slow cooker version at lunch and it was delicious! It totally hit the spot. Happy Thanksgiving!
  7. Christi November 26, 2014 at 11:05 pm #
    This looks delicious. I've never seen canned tomatillos, can fresh be used? Did you use boneless or bone-in chicken? It's a Christmas eve tradition in our family to make a traditional posole, with pork butt, cooked for a few hours and it is delicious!
    • Bev Weidner November 27, 2014 at 6:49 pm #
      Fresh can absolutely be used! And boneless chicken, all the way. Pork posole is also freaking delicious!
  8. Kari@Loaves n Dishes December 1, 2014 at 4:57 pm #
    Oooh this looks so light and lovely! You can pretty much salsa verde anything and I'll love it!
  9. Gloria widener December 5, 2014 at 11:56 pm #
    i just love this soup, I will probably eat for several days, thanks for this recipe.
  10. Mark December 6, 2014 at 10:44 am #
    Gonna try this tomorrow w a little tweak: Fire roast a poblano pepper along with onion and jalapeño. Will add a nice smoky flavor I've tasted in other pazole. Will let you know how it turns out.
    • Chase December 10, 2014 at 3:18 pm #
      I ended up trying this with the roasted poblano and was off the hook. Felt like I was back on en La Cenicienta del Pacífico. Go for it. You will be happy.
  11. Jess December 9, 2014 at 10:16 am #
    This looks so yummy! I've pinned it! :)
  12. Anonymous July 18, 2016 at 12:27 am #
    Do you drain the hominy or use the juice as well
    • Anonymous July 18, 2016 at 12:29 am #
      Do you drain the hominy or do your pour the hominy with the canned juice in the crockpot
      • Bev Weidner July 18, 2016 at 6:20 am #
        You drain the hominy! Thanks for asking - I'll update the recipe. :)
  13. Kelsey October 9, 2016 at 9:49 am #
    If I use 6-7 cups of liquid instead of the 4, will it increase the cooking time?
    • Bev Weidner October 10, 2016 at 7:23 pm #
      Hey, Kelsey! Yeah, I'd say maybe another 15 or 20 minutes. And maybe add a little more lime juice, too, to give the flavor a little more omph right at the end!

Trackbacks/Pingbacks

  1. Slow Cooker Salsa Verde Chicken Posole / Bev Cooks - Slow Cooker Recipes - March 31, 2015 […] bevcooks.com – Get the recipe […]
  2. Crockpot Chicken Verde Posole | Amy's Kitchen - December 31, 2015 […] Original Recipe from Bev Cooks (here) […]
  3. Salsa Verde Pork-Stuffed Poblano Peppers | Bev Cooks - February 14, 2017 […] hysterically obsessed with this liquid green. Remember a long time ago when I put it in a slow cooker chicken posole? Uh huh. And then that one time when I threw it on some pulled pork enchiladas? Yep. And my crazy […]
  4. What Nutritionists Eat When They Don’t Feel Like Cooking Dinner – FitHypno - February 3, 2018 […] from How Sweet It Is How Sweet It Is image   Slow Cooker Salsa Verde Chicken Posole Get the Slow Cooker Salsa Verde Chicken Posole recipe from Bev Cooks Bev Cooks image   Savory Slow Cooker Whole Chicken Get the Savory Slow Cooker […]

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