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
Scale
- 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 tsp ground cumin (optional)
- 1 tsp chili powder (optional)
Instructions
- Rinse tomatillos under water to remove any sticky residue; chop them along with onion and garlic.
- In a blender, combine tomatillos, garlic, onion, and half of the chicken broth; blend until smooth.
- Place chicken thighs in the crockpot; pour blended sauce over them and add remaining broth. Stir gently without shredding the chicken.
- Season with salt, pepper, cumin, or chili powder as desired.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Shred the chicken inside the crockpot using two forks. Serve hot with fresh cilantro and lime wedges.
- 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