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–+ servings

Slow Cooker Chicken Pozole Rojo

This is not an authentic Chicken Pozole, but a delicious one that uses up leftovers and pantry staples.
Katie Chase
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Equipment

  • 6 quart slow cooker

Ingredients

  • 1 cabbage small and shredded
  • 3 jalapenos diced small
  • 1 onion diced small
  • 1 clove garlic minced
  • 4 pound whole chicken frozen
  • 1 Tablespoon chicken boullion
  • 1/2 Tablespoon paprika
  • 1/2 Tablespoon Guajillo chili powder
  • 1 teaspoon Mexican oregano
  • 2 bay leaves
  • 4 cups water
  • 15 ounces chickpeas canned, drained and rinsed
  • 2 Tablespoons tomato paste or 1 can drained diced tomatoes

Instructions

  • Add the shredded cabbage, onion, garlic, and jalapeños to the bottom of the slow cooker.
  • Mix all the seasonings in a bowl. Place the whole chicken in the slow cooker and pat with the seasonings. Any that fall off will just fall into the slow cooker.
  • Pour in the water on the side of the slow cooker so as not to wash the seasonings off the chicken. Top with bay leaves.
  • Cover and cook on high 4 hours.
  • Remove the chicken and shred. Add the shredded chicken, chickpeas, and tomato paste (or drained tomatoes) to the slow cooker. Stir and heat until warmed through.
  • Top with fresh cilantro, more jalapeno, or any traditional Mexican toppings.