First Step: Prepare Fresh IngredientsBegin by washing your vegetables. Dice 1 cup of onion, core and dice 1 poblano pepper (or substitute with bell pepper for milder flavor), and thinly slice 1 jalapeño pepper, removing seeds if you prefer less spice. Mince 3 cloves of garlic, or for deeper flavor, char 6 cloves with skins on before peeling. Husk and rinse tomatillos if using fresh. Having all ingredients prepped makes adding them to the slow cooker seamless.

Second Step: Char and Blend Vegetables (Optional but Recommended)For a richer depth, char the onion, garlic (with skins on), tomatillos, poblano, and serrano chiles (if using) in a hot skillet until blackened. After cooling, peel the garlic skins, steam and peel peppers, discarding seeds. Blend these charred vegetables into a smooth puree that will provide the pozole verde its vivid green color and complex flavor base.

Third Step: Assemble Ingredients in CrockpotLayer 3 boneless chicken breasts or thighs at the bottom of the slow cooker. Add 2 cans (28 oz) of rinsed white hominy, the chopped zucchini and corn if using, along with 12-15 ounces canned diced green chiles. Pour over 6 to 8 cups of chicken broth or stock to fully cover ingredients. Next, add the blended green puree, 2 teaspoons ground cumin, and a tablespoon of oregano if desired. Season generously with kosher salt to taste.

Fourth Step: Slow Cook to PerfectionSet your slow cooker at low heat and cook for 6 to 8 hours or on high for 4 to 6 hours. During this time, the chicken will become tender, and the flavors will meld beautifully. Resist lifting the lid to keep the heat steady unless necessary. This step allows the vibrant broth and hearty texture to develop.

Fifth Step: Shred Chicken and Finish the SoupAbout 30 minutes before serving, shred the chicken inside the crockpot using two forks until it pulls apart easily. Stir in 2 cups of chopped fresh cilantro for brightness and extra herbal aroma. If the pozole verde appears too thick, add additional broth to reach your preferred consistency. Taste and adjust seasoning with salt, pepper, or extra cumin as needed.

Final Step: Garnish and ServeServe the crockpot mexican chicken pozole verde hot in bowls. Offer garnishes such as diced avocado, lime wedges, shredded cabbage, thinly sliced radishes, crumbled cotija or feta cheese, tortilla strips, toasted pumpkin seeds, and a sprinkle of black pepper. These toppings add delightful textures and fresh flavors that complement the stew perfectly. Enjoy your cozy, vibrant meal with loved ones.