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Posole is a Mexican stew, originally made with pork.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!
- 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)
- Sour cream
- Gluten-Free Tortilla chips
- 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.