Slow Cooker Chicken Pozole

I’m super excited about today’s recipe!

Slow Cooker Chicken Pozole is my daughter’s all-time favorite soup.

Yes, I know it’s like 90 degrees in this Las Vegas desert and YES it’s too hot for soup but that’s like saying you can only eat GUMBO in the wintertime…that’s blasphemous!

Crank up your air conditioner and eat the Pozole and the GUMBO!!!!

I make this soup year round because for one it’s super simple and two it’s so delicious.

First, all you do is take boneless, skinless chicken breast or thighs and cut them into big chunks.

Place the chicken into the slow cooker and coat with olive oil if using. Now you can cut the fat by not using the oil and you want miss the oil at all.

I’m addicted to olive oil so I use it on everything including my hair but that’s another story for another day!

Next, take the seasoning blend and coat the chicken with all of it and mix it up well.

Add the diced onion, garlic, enchilada sauce, and chicken broth to the slow cooker, mix well and cover with a lid.

Cook on high for about 3-4 hours or low for 8 hours.

Lastly, when chicken is cooked, removed from slow cooker and shred with two forks.

Add chicken back to the slow cooker and add rinse and drained hominy and cook uncovered for about an hour.

You can add more broth if you prefer a thinner soup.

Now ladle this pot of deliciousness into your favorite bowls and serve with your favorite garnishments!

Enjoy

Slow Cooker Chicken Pozole
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8-10

Ingredients
3 1/2 lbs chicken breast, boneless, skinless, diced into about 2″ chunks
7 cups chicken broth, low sodium
6 cups canned hominy, drained, rinsed
3 1/2 cups chili based enchilada sauce like the Las Palmas brand
1 red onion, diced
2 tablespoons olive oil (optional)
1 tablespoon garlic, minced
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 tablespoons dried oregano crushed
limes, radishes, cilantro, green onions, avocado to garnish

Directions:
Mix seasoning blend together and set aside.
Rinse chicken and pat dry, cut into two inch chunks and add to slow cooker.
If using coat chicken in olive oil and top with spice blend and mix well.
Add onion, garlic, enchilada sauce, and broth to slow cooker. Mix well, cover with lid and cook on high for 3 hours or low for 8 hours.
Remove chicken from slow cooker and shred with two forks and add back to slow cooker.
Add rinsed and drained hominy and cook 1 hour more uncovered.
Serve with garnishments. 
More broth can be added if you prefer a thinner soup.