Easy Crockpot Chicken Pozole

Use this recipe to make Easy Crockpot Chicken Pozole. It’s quick and, as its name suggests, super easy. Chop, dump, and go. This delicious soup can be made ahead and portioned out to freeze for easy meals. 

This soup is one of my family’s favorites!! It’s perfect for a cold day with a little bit of heat to warm you up that can be dialed up or down depending on your preference. 

I love this chicken pozole for so many reasons but mainly because it will feed my family twice and only uses 2 chicken breasts making it an incredibly affordable way to stretch your grocery budget. It can also be made ahead of time and freezes so well. 

Whether you are avoiding fat or carbs, this easy chicken pozole is low in both. You can garnish it with cheese and avocado to add fat and avoid extra carbs or sprinkle it with some tortilla strips and slices of radish to add a few carbs but stay low in fats. 

A quick note to the Trim Healthy Mamas:

As this recipe is written it’s an E so you can add all the low fat veggies and carb balance tortilla strips you want. If you only add one can of hominy it becomes an FP! In an FP setting, you can add cheese and avocado with the veggies and pull it into S territory. Its such a versatile recipe for anyone on THM!

Pro-Tips:

• Add more or less pasilla powder to increase or decrease the heat. 
• If you can’t find pasilla powder you can use ancho chili powder as well.
• This soup is super easy to make and freezes very well. I make it for my lunches and portion it into mason jars or ziplock bags and freeze it for quick and easy lunches. 
• If you can’t find the pasilla or ancho chile powder in the spice aisle, check the international aisle by the tortillas, there’s usually another spice section there. 

Easy Crockpot Chicken Pozole

Yield:

6 – 1 ½ cup Servings

Ingredients:

1 – White Onion (diced)
1 bunch – Fresh Cilantro (2 bunches if you love it and want it for garnish)
5 cloves – Garlic (minced)
2 – Chicken Breasts
2 tbsp – Cumin
1 tbsp – Oregano
¼ cup – Pasilla Powder (ancho chili powder would work as well)
2 – Bay Leaves
2 tsp – Salt
Juice of 1 Lime
1 qt – Chicken Bone Broth or Chicken Stock
2 – 15.5oz cans – Undrained White or Yellow Hominy (I prefer white)

Optional Ingredients for Garnish:

Avocado
Radish
Green Cabbage
Cojita Cheese
Lime Wedges
Fresh Cilantro

Instructions

Step One
Dice the onion. Fine Chop the cilantro. Dice or press the garlic cloves. I prefer to press the garlic it’s way faster!

Step Two
Add all of the chopped veggies and herbs, along with the chicken and spices to the crockpot. 

Step Three
Add all of the remaining ingredients, lime juice, hominy undrained, and chicken stock to the crockpot. Stir everything together and place the lid on the crockpot. Cook on high for 6 hours. 

Step Four
After 6 hours, use 2 forks to shred the chicken. Stir to incorporate the chicken and broth. Serve in bowls and garnish. Enjoy!

Use this image to pin to your favorite meal Pinterest Board!

Be sure to subscribe to the newsletter to get each new recipe! Check out our other sugar-free recipe ideas!

Printable Recipe for Easy Crockpot Pozole:

Easy Crockpot Chicken Pozole

Jennifer

Use this recipe to make Easy Crockpot Chicken Pozole. It’s quick and, as its name suggests, super easy. Chop, dump, and go. This delicious soup can be made ahead and portioned out to freeze for easy meals. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 Servings

Calories 220 kcal

Equipment

• Crockpot

Ingredients

  

Ingredients:

• 1 - White Onion diced
• 1 bunch Fresh Cilantro 2 bunches if you love it and want it for garnish
• 5 cloves Garlic minced
• 2 - Chicken Breasts
• 2 tbsp Cumin
• 1 tbsp Oregano
• ¼ cup Pasilla Powder ancho chili powder would work as well
• 2 - Bay Leaves
• 2 tsp Salt
• Juice of 1 Lime
• 1 qt Chicken Bone Broth or Chicken Stock
• 2 - 15.5 oz cans Undrained White or Yellow Hominy I prefer white

Optional Ingredients for Garnish:

• Avocado
• Radish
• Green Cabbage
• Cojita Cheese
• Lime Wedges
• Fresh Cilantro

Instructions

 

• Dice the onion. Fine Chop the cilantro. Dice or press the garlic cloves. I prefer to press the garlic it’s way faster!
• Add all of the chopped veggies and herbs, along with the chicken and spices to the crockpot.
• Add all of the remaining ingredients, lime juice, hominy undrained, and chicken stock to the crockpot. Stir everything together and place the lid on the crockpot. Cook on high for 6 hours.
• After 6 hours, use 2 forks to shred the chicken. Stir to incorporate the chicken and broth. Serve in bowls and garnish. Enjoy!

Keyword Easy Crockpot Pozole