(For those of you who tried to find my Vegan Health Bar Cookies on Tuesday and couldn’t, sorry. They’re here.)
I’ve been waking up to a chilly house and wearing my pink robe all day when I’m at home. At night, I’ve been curling up with my heated throw. Clearly, it’s time to make soup. It’s one of those oh-so-easy gluten-free, sugar-free dishes.
There are few things Joe loves more than coming home from a long day at work to a house that smells delicious. And, there are few things that I love more than a delicious, simple, inexpensive meal with little clean-up.
This Chicken Posole Stew makes both of us very happy. Especially with the chill in the air. The first time I made it I put everything together in 15 minutes, needing only a few prep dishes. That night, Joe got home from work, changed his clothes, and then went right for the CrockPot to get a taste of what smelled so good. He even called me the next day from work requesting that we eat the leftovers for dinner.
Posole is a Mexican stew, originally made with pork. You can make Posole a million different ways but the one constant ingredient is hominy, which is just dried corn that has been soaked until the hull can be removed. Hominy gives the stew a rich corn tortilla flavor and makes it satisfying. Hominy is either white or yellow and can usually be found in the canned vegetable section of your grocery store. I paid $0.75 a can.
Keeping Breast Meat Moist
Because it’s so lean, breast meat cooked in the slow cooker can get a little dry. A favorite trick of mine whenever I cook any meat is to salt it with about ½ teaspoon of kosher salt several hours before cooking – or even overnight. This helps the meat stay really nice and moist. Don’t worry about the meat being too salty. That won’t happen.
Has your slow cooker been working for you lately?
If not, plug it in and make this soup. Or try one of these yummy dishes:
- Slow Cooker Minestrone Soup from Stephanie O’Dea (Did you know her new book, More Make It Fast, Cook It Slow
is only $10.33? What a deal!)
- Slow Cooker Potato Zucchini Soup from Gluten-Free Easily
- Slow Cooker Shredded Chicken Tortilla Soup from SS&GF
- Slow Cooker Autumn Harvest Chili from Daily Bites
Share a link to your favorite slow cooker recipe in the comments. The more, the merrier!
Ingredients
- 2 bone-in chicken breasts, skin removed
- 2 (15 ounce) cans white hominy, rinsed and drained
- 3 cups good quality chicken stock
- 2 (14.5 ounce) cans of diced tomatoes
- 3 carrots, peeled and sliced into thin rounds
- 3 scallions, both green and white parts, sliced thinly
- 3 cloves of garlic, minced
- 1 tablespoon cumin
- 2 teaspoons light ancho chili powder
- 1 1/2 teaspoons Mexican oregano
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt, or to taste
- 1/2 teaspoon fresh ground black pepper
- Optional toppings:
- Chopped cilantro
- Queso Fresco or other good quality Mexican cheese (montery jack would work)
- Shredded radishes (Use the large holes on your box grater)
- Avocado
- Sour cream
- Gluten-Free Tortilla chips
Instructions
- Place chicken breasts in the bottom of the slow cooker. Put remaining ingredients in and stir the top to mix in spices. Cover and cook on low for 5 – 6 hours, or until chicken and carrots are cooked through and tender.
- Remove chicken from slow cooker and shred with two forks. Return chicken to crock, stir to combine.
- Serve with toppings if desired.
carrie @ gingerlemongirl.com
posted on January 6, 2011 at 9:37 am
Sounds delicious Amy! I love hominy too!
I use it in place of noodles for macaroni and cheese sometimes, I think it’s so good that way! 
I pulled my crock pot out this week too, I’m still deciding what I want to make!
[Reply]
AndreAnna from Life as A Plate
posted on January 6, 2011 at 9:48 am
Ohh, I think I just found the use for the organic chicken thighs in my freezer I stocked up on because they were on sale for so cheap, I couldn’t pass them up and then realized I don’t really like chicken thighs. LOL But in a slow cooker, all the extra fat dissolves and it taste just like moist chicken.
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Jessica
posted on January 6, 2011 at 10:35 am
Yum! Can’t wait to try this after I finish the Chicken Enchilada Chili I made over break with a friend who just got a slow cooker and didn’t know what to do with it (from Stephanie O’Day’s website). Last Christmas my mom got me a digital slow cooker that will cut off and on automatically when the time is set. My mom had an OLD SCHOOL crockpot so I bought her the same one she got me this year for Christmas! It’s nice to go to class and know that the slow cooker will cut to warm automatically and my food will not be overcooked!
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Amy Reply:
January 7th, 2011 at 8:28 am
@Jessica, I have a digital one, too. Love it for the same reasons. That was really sweet of you to get your mom a new slow cooker, Jessica. I bet she loves it.
Hugs,
Amy
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Jessica Reply:
January 7th, 2011 at 11:35 am
@Amy, she does! She made a roast last night and said it came out perfectly thanks to the meat thermometer cutting the crockpot to warm at the perfect time. I love mine so I know she will love hers!
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Teresa
posted on January 6, 2011 at 10:53 am
Hi Amy! What a coincidence! I made Chicken Posole yesterday too! Your recipe looks very yummy! I also make this on my stove top in a large stock pot or dutch oven using boneless chicken breast cut into chunks & saute the chicken breast with chopped onion in some olive oil & then add fresh pressed garlic cloves… very good! & the chicken never dries out.
Thanks so much! I always enjoy your recipes!
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Amy Reply:
January 7th, 2011 at 8:27 am
@Teresa, Your version sounds yummy, Teresa – lots of flavor build up from sauteing first.
Hugs,
Amy
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Selina@CreativeJuicesDecor
posted on January 6, 2011 at 2:02 pm
I adore crock pot cooking. I just went to the store and told myself that next time I go I’m going to come prepared with one of your recipes so I can make it! This one looks like a great choice. I have never bought hominy so it will be fun. The only crock pot link I have is for an amazing (and easy) crock pot pear/apple butter.
http://creativejuicesdecor.blogspot.com/2010/09/smell-of-fall-apple-butter.html
[Reply]
Amy Reply:
January 7th, 2011 at 8:21 am
@Selina@CreativeJuicesDecor, I love making apple & pear butter in my slow cooker. Actually, I put both recipes in my book. Yours looks yummy, too.
Hugs,
Amy
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Linda
posted on January 6, 2011 at 3:55 pm
With the cold weather heading our way this will be perfect! Now all I need to do is remember to by toner cartridges for our printer…only every other line is printing now. Of course, I COULD hand write the recipe.
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Amy Reply:
January 7th, 2011 at 8:19 am
@Linda, Yep, it’s officially cold in Dallas. Ugh. Can’t wait for this to pass.
When my print cartridge starts to act up, I take it out and shake it. That keeps it going for a little longer. (Who has time to hand write??)
Hugs!
Amy
[Reply]
Jo at Jo's Health Corner
posted on January 6, 2011 at 7:49 pm
This is a good recipe! Thanks for giving me some new ideas. I’m stopping by from Lisa’s Gluten free advice and healthy living link up.
Jo
[Reply]
Elise
posted on January 6, 2011 at 10:02 pm
Thanks so much for the recipe! I’m excited to try both this and your tortilla soup. I sometimes get so overwhelmed trying to have a healthy dinner made while working full time and trying to exercise and such. And it’s so easy for me to forget about using my crockpot! I appreciate your hard work.
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Amy Reply:
January 7th, 2011 at 8:16 am
@Elise, Thanks, Elsie. I hope you love this as much as we do. We ate it for two nights in a row and still had 2 servings left, which have been frozen for lunch someday soon.
Hugs,
Amy
[Reply]
The Teenie Foodie
posted on January 7, 2011 at 5:46 am
Oh this looks so warming and comforting, its really cold where I live so I’m dying to try this! I was actually thinking I need to buy a slow cooker so thanks for this recipe. I have never heard of hominy but the dish sounds delicious, and I’d probably throw in some chicken legs or thighs in aswell.
Teenie Foodie
[Reply]
Amy Reply:
January 7th, 2011 at 8:15 am
@The Teenie Foodie, I like chicken thighs, too, but I didn’t have any. And really, you need a slow cooker. I have 4 – 2 large 5 – 6-quarts, 1 4-quart and Joe bought me the mini one for Christmas. I use them all the time for dinner because I can’t always be at home to cook.
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Christine
posted on January 7, 2011 at 11:45 pm
This looks really good!
I’m starting to like my slow cooker again. Over a year or so ago, my husband and I tried to use our slow cooker more but ended up making a bunch of recipes that weren’t very good. The other day we made this sweet and sour beef recipes and it was delicious! http://www.food.com/recipe/sweet-and-sour-hawaiian-beef-crock-pot-166443
[Reply]
Amy Reply:
January 8th, 2011 at 6:41 am
@Christine, Thanks for sharing a yummy recipe, Christine. My Chicken Tortilla Soup is delish and it’s a crock pot recipe. I have had a few flops over the years but now I’m better at reading the receipe to see if it’ll work or not.
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Christine Reply:
January 8th, 2011 at 2:08 pm
@Amy, Thanks for the link! That looks pretty delicious as well.
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Christine Reply:
February 24th, 2011 at 11:44 pm
@Amy, I totally made this for dinner today and it was SOO good! I did end up making a few ingredient substitutions based on what I had in my kitchen – I still have no idea what hominy is or where to find it but I just used canned corn instead. When I got home, the house smelled so delicious. I’m looking forward to leftovers for lunch tomorrow!
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Amy Reply:
March 2nd, 2011 at 10:38 pm
@Christine, I have some of this in the freezer from last time I made it so that I could pack a quick lunch…I’m going to have to pull it out soon since you reminded me how good it is.
Hugs,
Amy
Alta
posted on January 9, 2011 at 6:40 pm
Mmm, posole! I’ve never made it with chicken. This sounds so good. And for a snowy day like today, it’d be so comforting.
[Reply]
amy
posted on January 17, 2011 at 6:40 pm
I made this recipe this past week for our family. It was delicious! Thanks.
I enjoy your blog.
May the Lord give you peace.
amy
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Sarah D.
posted on April 3, 2011 at 5:07 pm
I just found your website and this recipe, and I made it last night – YUM!! I added a can of no-salt clack beans from whole foods and just used one of their giant chicken breasts and it was divine. Thank you so much and I look forward to trying everything on your site, eventually!
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Amy Reply:
April 4th, 2011 at 2:11 pm
@Sarah D., Glad you like the soup. Black beans would be fabulous. I’d love to hear about anything else you’ve made, Sarah. Come back anytime!
Hugs,
Amy
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Sarah D.
posted on April 3, 2011 at 5:08 pm
“black” beans, that is!
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Julie Uehlein
posted on April 5, 2011 at 9:22 pm
I made this for the first time tonight and it was absolutely delicious! The FAM said this is a keeper. Keep them coming!!! Thanks for all you do.
[Reply]
Amy Reply:
April 8th, 2011 at 2:33 pm
@Julie Uehlein, Yep, this one is a keeper. Everyone’s made it says the same thing.
Hugs,
Amy
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Linda Q
posted on May 16, 2011 at 3:16 pm
This recipe is making my mouth water! When we lived in CA, the Oaxacan way to eat Pazole was to put shredded cabbage on top and squeeze lime juice over it. I swear it’s GREAT that way!!
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