Slow-Cooker Oaxaca Chicken Hominy Stew

This slow-cooker chicken stew is the definition of dump-and-go cooking. Six chicken thighs, a cup of roasted poblanos, a can of white hominy, and a double dose of melty cheese go into the Crockpot with red salsa—then you walk away. Hours later, the kitchen smells like a Mexican fiesta, and the chicken is so tender it falls apart with a spoon. The cheese melts into a blistered, golden blanket that stretches with every scoop.

This recipe turns humble ingredients into a rich, comforting meal that tastes like it simmered all day—because it did. The chicken thighs stay juicy in the slow cooker, absorbing the smoky salsa and the mild heat of roasted poblanos. White hominy adds a pleasant chew, while the Oaxaca and four-cheese blend melt into a creamy, blistered topping.

The beauty is in the simplicity: no browning, no stirring, no fuss. Just layer the ingredients, set the timer, and let the slow cooker work its magic. Perfect for busy weeknights or casual gatherings, this dish is hearty enough to stand alone or pair beautifully with rice.

Ingredients

Why this recipe works

The slow cooker does the heavy lifting here, turning inexpensive chicken thighs into fall-apart-tender morsels. Low, moist heat breaks down the connective tissue in the meat, so it becomes shreddable without any effort.

The salsa acts as both a cooking liquid and a flavor base, infusing the chicken with tangy, spicy notes as it braises. Meanwhile, the hominy absorbs the sauce, plumping up and adding a toothsome contrast to the soft chicken.

The cheese layer is the crowning touch. Oaxaca cheese, a Mexican string cheese, melts into long, stretchy strands, while the four-cheese blend adds depth and a golden, blistered finish. Because the cheese sits on top and isn't stirred in, it forms a protective crust that keeps the dish moist and adds a textural contrast. The result is a one-pot meal that looks as impressive as it tastes, with minimal effort and maximum payoff.

Notes and substitutions

Choose a good-quality red salsa—one that's thick and chunky rather than watery. The salsa's flavor will permeate the entire dish, so pick one you enjoy eating on its own. If you prefer a milder heat, look for a salsa verde or a medium red salsa.

For extra smokiness, use chipotle salsa or add a diced chipotle pepper in adobo. Roasted poblano peppers are available canned in most supermarkets; if using fresh, roast them under the broiler until charred, then peel and dice.

Oaxaca cheese is the star of the topping, but it can be hard to find in some areas. Substitute with mozzarella or Monterey Jack for a similar stretch. The Mexican four-cheese blend typically includes cheddar, Monterey Jack, queso quesadilla, and asadero—any shredded blend of these will work.

For the hominy, white hominy is traditional, but yellow hominy or even canned corn can be used in a pinch. The dish is forgiving, so feel free to adjust the amounts to your taste.

• Oaxaca cheese: Mozzarella or Monterey Jack cheese can replace Oaxaca for a similar stretchy melt.
• Roasted poblano peppers: Use canned diced green chiles if roasted poblanos are unavailable; reduce to 3/4 cup to control heat.
• White hominy: Yellow hominy or canned corn can be swapped in, though hominy's chewy texture is part of the dish.
• Red salsa: Use a can of diced tomatoes with green chiles plus 1 teaspoon ground cumin for a quick substitute.

Equipment

• 6-quart or larger slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Can opener
• Colander
• Serving spoon