Crockpot Mexican Chicken Green Pozole
A vibrant and comforting crockpot dish featuring tender chicken and the tangy flavor of tomatillos.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Free
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 the tomatillos under water to remove any sticky residue. Chop them along with the onion and garlic.
- Combine the tomatillos, garlic, onion, and half of the chicken broth in a blender. Blend until smooth.
- Place the chicken thighs in the crockpot. Pour the blended sauce over the chicken, followed by the remaining chicken broth.
- Stir gently to combine without shredding the chicken.
- Season with salt, pepper, cumin, and chili powder to taste.
- Cover the crockpot and cook on low for 360 minutes (6 hours) or on high for 180 minutes (3 hours), until the chicken is tender.
- Shred the chicken inside the crockpot using two forks.
- Serve hot with fresh cilantro and lime wedges.
Notes
Adjust seasoning to your taste and consider adding corn or beans for extra depth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 80mg