Slow-Cooker Chicken Posole

Quick and easy delicious chicken meal.

Yield: 4 servings
Community Recipe from


  • 15 ounce(s) can yellow or white hominy, drained
  • 14.5 ounce(s) can Mexican style diced tomatoes
  • 10 ounce(s) can mild green enchilada sauce
  • 2 carrots diced
  • 1 medium onion, chopped
  • 3 clove(s) garlic, minced
  • 2 teaspoon(s) cumin
  • 5 chicken thighs, skin removed


  1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-quart slow cooker. Add chicken, and stir to comine. Cover and cook on high for 3 to 3 1/2 hours until chicken is cooked through and vegetables are tender.
  2. Skim and discard any fat. Remove chicken; pull meat off bones and shred. Stir back into slow cooker mixture. Serve with lime wedges and tortilla chips. Can also add chopped cilantro.
June 2013

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