If you’re craving something bright, bold, and deeply satisfying, this Crockpot Mexican Chicken Pozole Verde Recipe is about to become your new kitchen hero. It’s the kind of dish that wraps you in warmth on a chilly evening, fills your home with cozy aromas, and somehow manages to taste even better the next day.
Growing up in Texas, my mom used to make big pots of soup that could stretch through the week. And though pozole wasn’t in our regular rotation back then, once I discovered the magic of Mexican Chicken Pozole Verde, it earned a permanent place in my slow cooker lineup.
This recipe is comfort food meets convenience — tender chicken thighs simmered in a tomatillo and garlic broth until every spoonful sings with flavor. And yes, your house will smell incredible while it cooks.
Table of Contents
Why You’ll Love This Crockpot Mexican Chicken Pozole Verde Recipe
- Effortless prep: Toss everything into the slow cooker and walk away.
- Vibrant flavors: Tomatillos add a tangy brightness that balances beautifully with the savory chicken.
- Family favorite: Mild enough for kids, flavorful enough for grown-ups.
- Perfect for meal prep: The leftovers taste even better (trust me on this one).
If you love slow cooker soups with a punch of flavor, you might also want to try my Crockpot Thai Coconut Chicken Soup or Tuscan White Bean Soup Recipe.
What Does Crockpot Mexican Chicken Pozole Verde Taste Like?
Imagine tender shredded chicken bathing in a zesty green broth that’s slightly tangy from tomatillos, fragrant with garlic, and kissed with cumin and chili powder. Each spoonful is hearty yet refreshing, rich yet light.
Add a squeeze of lime, a sprinkle of cilantro, maybe even some crunchy radishes or tortilla strips—and suddenly, you’re at a cozy cantina somewhere south of the border.
Ingredients You’ll Need for Crockpot Mexican Chicken Pozole Verde Recipe
Here’s what you’ll need to make this Crockpot Mexican Chicken Pozole Verde Recipe:
- 2 pounds boneless, skinless chicken thighs – for tenderness and full flavor
- 4 cups low-sodium chicken broth – creates that savory base
- 1 pound tomatillos – husked and rinsed; they’re the star of the show
- 1 cup diced yellow onion – for that sweet, mellow backbone
- 3 cloves garlic, minced – because no good soup starts without garlic
- Salt and pepper to taste
- 1 tsp ground cumin (optional) – adds depth
- 1 tsp chili powder (optional) – for a gentle kick
Garnishes (optional but highly encouraged):
- Fresh cilantro
- Lime wedges
- Sliced radishes
- Shredded cabbage or avocado
Looking for more soup inspiration? Try this Slow Cooker Green Enchiladas Chicken Soup next—it’s creamy, comforting, and has that same irresistible southwest flair.
How to Make Crockpot Mexican Chicken Pozole Verde (Step-by-Step)
There’s something wonderfully peaceful about letting your slow cooker handle dinner. With this Crockpot Mexican Chicken Pozole Verde Recipe, your kitchen fills with the scent of tomatillos, garlic, and warm spices—all while you go about your day. Here’s exactly how to make this hearty, soul-satisfying dish from start to finish.
Step 1: Prep Your Fresh Ingredients
Before anything else, gather your ingredients and set them out on the counter. It’s much easier to cook when everything’s within arm’s reach (trust me, I learned this the hard way).
Start by husking the tomatillos—they’ll feel slightly sticky, which is completely normal. Rinse them well under warm water until that residue is gone, then pat them dry with a paper towel. Tomatillos are the heart of this recipe; their tartness gives the pozole its signature bright green flavor.
Next, dice your yellow onion and mince the garlic cloves. The combination of these two gives the broth its deep, comforting aroma while it simmers all afternoon.
Tip: If you love the flavor foundation this recipe builds, you’ll also enjoy my Creamy Tuscan Chicken Soup, which uses the same layering technique of onions and garlic for depth.
Step 2: Blend the Verde Sauce
This step is where the magic begins. In a blender or food processor, combine the tomatillos, onion, garlic, and half of the chicken broth.
Blend until the mixture turns into a smooth, vibrant green sauce—it should look a bit like salsa verde. If it’s too thick, you can add a splash more broth to help it along.
This velvety green base is what sets Crockpot Mexican Chicken Pozole Verde Recipe apart from other slow cooker soups—it infuses every bite with tangy, earthy flavor.
Step 3: Build Your Crockpot Base
Place your boneless, skinless chicken thighs into the bottom of your slow cooker. Chicken thighs are ideal for slow cooking because they stay tender and juicy without drying out (unlike chicken breasts, which can sometimes get tough).
Pour your freshly blended verde sauce over the chicken. Add the remaining chicken broth, then sprinkle in your salt, pepper, cumin, and chili powder if you’re using them.
Using a spoon, give everything a gentle stir—just enough to mix, but don’t shred the chicken yet. The slow cooker will do all the work of breaking it down as it cooks.
Pro Tip: Want to make it heartier? Toss in a drained can of white hominy during the last hour of cooking. It’s a classic pozole ingredient that gives the dish its signature chewiness.
Step 4: Let It Slow Cook to Perfection
Now for the best part: you get to walk away.
Cover the crockpot with its lid and cook:
- On Low for 6 hours, or
- On High for 3 hours
During this time, your kitchen will start to smell like a cozy taqueria. The tomatillos soften, the chicken absorbs all the flavor, and the broth turns into a silky, rich verde soup.
If you’re working from home, this is the perfect “set it and forget it” kind of meal—ideal for busy weekdays, just like my Chicken Taco Soup with Cream Cheese, which follows the same easy rhythm.
Step 5: Shred the Chicken Right in the Crockpot
When your timer beeps and the chicken is fork-tender, it’s time for a little transformation.
Using two forks, shred the chicken directly in the crockpot. It should pull apart effortlessly. Stir gently so the shredded pieces soak up that flavorful green broth.
Taste and adjust the seasoning if needed—maybe a pinch more salt or a squeeze of lime to brighten things up.
Step 6: Serve and Garnish Generously
Ladle the Crockpot Mexican Chicken Pozole Verde into deep bowls, making sure everyone gets a mix of chicken and broth.
Now comes the fun part—the toppings! Add a handful of fresh cilantro, a squeeze of lime, and thinly sliced radishes for crunch. You can also include avocado slices or shredded cabbage if you like extra texture.
Serve with warm tortillas on the side or pair it with something light and cozy like my Lemon Ginger Chicken Soup for a two-course comfort meal.
Step 7: Enjoy the Slow-Cooked Goodness
Take a moment to breathe in that aroma before the first bite—it’s pure comfort. Each spoonful is zesty, tangy, and perfectly balanced. The slow cooker has worked its quiet magic, turning simple ingredients into something that feels like home.
And just between us? The leftovers might be even better the next day once the flavors have had more time to mingle.
Optional Step: Make It Ahead or Freeze for Later
This recipe is perfect for meal prep. Let the pozole cool completely before storing it in airtight containers.
- Refrigerate: Keeps well for up to 4 days.
- Freeze: Store for up to 3 months. Reheat gently on the stove or in the microwave.
If you love freezer-friendly slow cooker meals, don’t miss my Crockpot Turkey Pumpkin Chili—it’s a fall favorite with the same “make-ahead and forget” charm.
Final Step: Share and Savor
Cooking something from scratch—especially a dish as rich and meaningful as this Crockpot Mexican Chicken Pozole Verde Recipe—deserves to be shared. Whether you post your bowl on Instagram or simply ladle out seconds at the dinner table, you’ll be serving up more than a meal. You’ll be sharing comfort, warmth, and a little piece of slow-cooked joy.
Tips and Tricks for Perfect Crockpot Mexican Chicken Pozole Verde Recipe
- Tomatillo Tip:
Don’t skip rinsing the tomatillos—they have a natural sticky film that can make your broth cloudy. - Thickening it up:
Want a heartier texture? Add a can of hominy or white beans during the last hour of cooking. - Make it ahead:
This soup reheats beautifully, so go ahead and make it the day before company comes over. - Add a creamy twist:
Stir in a spoonful of sour cream or avocado puree right before serving for a rich, velvety touch. - Storage hack:
Freeze leftovers flat in freezer bags—perfect for easy weeknight meals down the road.
Storage
Let your pozole cool to room temperature before storing.
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Up to 3 months
To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs stay more tender and flavorful after slow cooking.
What can I serve with pozole verde?
Warm tortillas, cornbread, or even a crisp green salad make great pairings.
Can I make this spicier?
Absolutely—blend in a jalapeño or a dash of hot sauce for extra heat.
Conclusion
This Crockpot Mexican Chicken Pozole Verde Recipe is proof that simple ingredients, when given time and love, can create something extraordinary. Whether you’re feeding family, friends, or just treating yourself to a cozy bowl on a quiet night, this dish brings warmth, color, and comfort to the table.
So grab your slow cooker, set it, and let dinner simmer away while life happens around you. And when you finally sit down with that first spoonful, you’ll know—it was worth the wait.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Crockpot Mexican Chicken Pozole Verde Recipe – The Ultimate Cozy Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
Crockpot Mexican Chicken Pozole Verde is a vibrant and comforting dish that brings the essence of Mexican cuisine into your home. Tender boneless chicken thighs are slow-cooked with zesty tomatillos, garlic, and aromatic spices to create a bold, flavorful soup. Topped with fresh garnishes like cilantro and lime, this pozole is perfect for cozy gatherings or busy weeknights, allowing you to enjoy a delicious meal with minimal effort.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1 pound tomatillos, husked and rinsed
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon ground cumin (optional)
- 1 teaspoon chili powder (optional)
Instructions
1. Rinse tomatillos under water to remove any sticky residue; chop them along with onion and garlic.
2. In a blender, combine tomatillos, garlic, onion, and half of the chicken broth; blend until smooth.
3. Place chicken thighs in the crockpot; pour blended sauce over them and add remaining broth. Stir gently without shredding the chicken.
4. Season with salt, pepper, cumin, or chili powder as desired.
5. Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
6. Shred the chicken inside the crockpot using two forks. Serve hot with fresh cilantro and lime wedges.
Notes
This crockpot pozole verde is perfect for meal prep and reheats well.
Garnish with chopped radishes, shredded cabbage, avocado slices, or tortilla strips for added texture and flavor.
You can substitute chicken breasts for thighs, but thighs provide more flavor and stay tender longer.
To make it spicier, add a jalapeño or serrano pepper to the blender with the tomatillos.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 140mg
Keywords: pozole verde, crockpot, Mexican chicken soup, slow cooker pozole, easy dinner
