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When I first moved to the Southwest, I was introduced to posole—a traditional Mexican soup made with hominy and meat. I had never even tasted hominy before, but one spoonful of this hearty soup and I was hooked.
Now, this slow cooker chicken posole soup is a regular in my kitchen. It is warm, flavorful, and easy to customize with your favorite fresh garnishes. Best of all, it’s WW-friendly and simple enough for a weeknight dinner.
Ingredients and Substitutions
- Onion — yellow or white, finely chopped.
- Green salsa — store-bought or homemade; adds tang and gentle heat.
- Chicken broth — reduced-sodium for better flavor balance.
- Cooked chicken breast — shredded; rotisserie chicken is perfect here.
- White hominy — canned, rinsed and drained; chewy and traditional.
Optional Garnishes: shredded cabbage, shredded jicama, slivered radishes, chopped onion, chopped avocado, diced tomato, cilantro, lime wedges.
What is Hominy?
Hominy is made from dried whole corn kernels that have been soaked in a lye, or lime, solution to soften the tough outer hulls. They get big and puffy and are a bit chewy. You can find canned hominy in the grocery aisle.
WW Points and Nutrition
According to my calculations, each generous 1-3/4 cup serving has:
- Calories: 174
- WW Points: 0
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old Points: 4 PointsPlus
Step-by-Step Instructions
Step 1: Combine Ingredients
In a 4–5 quart slow cooker, stir together the onion, salsa, chicken broth, shredded chicken, and hominy.
Step 2: Cook
Cover and cook on LOW for 4–6 hours, until hot and flavors have blended.
Step 3: Garnish and Serve
Ladle into bowls and top with your favorite garnishes — avocado, cabbage, cilantro, and lime wedges are especially good.
Recipe Notes and Serving Suggestions
This soup is light yet filling, especially when loaded with fresh toppings. I like to serve it with warm corn tortillas or a side salad for a complete meal. You can keep leftovers in the fridge for up to 4 days or freeze them in single portions for easy future meals.
If you’ve made this 5-Ingredient Crock Pot Chicken Posole, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Slow Cooker Chicken Posole Soup Recipe
Ingredients
- 1 cup onion, finely chopped (about 1 medium)
- 1 cup green salsa
- 4 cups chicken broth
- 2-1/2 cups shredded cooked chicken breast
- 2 cans (about 15 ounces each) white hominy, rinsed and drained
For the garnishes, any or all of the following are great:
- Shredded cabbage
- Shredded jicama
- Slivered radishes
- Chopped onion
- Chopped avocado
- Chopped tomato
- Cilantro
- Lime wedges
Instructions
- Ideal slow cooker size: 4- to 5-Quart.
- Stir together the onion, salsa, stock, chicken and hominy in your slow cooker.
- Cover and cook on LOW 4 to 6 hours.
- Serve hot with optional garnishes.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More WW-Friendly Soups You’ll Love
If you’re a fan of easy, cozy soups, here are a few more you might enjoy:
- Craving Italian flavors? My Slow Cooker Chicken Pasta Fagioli is loaded with veggies and pasta in a comforting broth.
- For a hearty, meatball twist, try my Slow Cooker Mexican Meatball Soup — satisfying and flavorful.
- When I want something simple and rustic, Slow Cooker Spanish Potato Onion Soup always hits the spot.
Discover More WW-Friendly Recipes
Make dinnertime easier with my Slow Cook Yourself Slim Ultimate eBook Bundle. It is packed with easy, healthy, WW-friendly recipes designed for busy cooks who love comfort food without the guilt.
why is the sodium level so high?
Can you substitute salsa verde for the green salsa?
Hi Chris,
I think salsa verde and green salsa are the same. Hope this helps. ~Martha
Any idea how many ounces of raw chicken would equal the shedded cooked chicken?
Hi Marcia,
According to Google, a cup of cooked chicken weighs 5.25 ounces. The recipe calls for 2.5 cups which should weigh about 13 ounces. Also according to Google you lose about a quarter of the weight when cooking meat/poultry. So four ounces of raw meat with no bones will serve up roughly three ounces cooked. That means you would need about 17 ounces of raw chicken without skin or bones. Hope this helps. ~Martha