This is Mexican consolation food at it’s greatest and we cannot get enough of it. Perfect on a wet day, when you’re feeling underneath the weather, or just each time you are inside the temper for soup. he’s going to hit the task every time
Another classic of ours made simpler in the Crock-Pot is that this Crock-Pot Chicken Noodle Soup and it’s a have to make!
Freshly ground black pepper
Thinly sliced radishes, for garnish
Sliced green cabbage, for garnish
Fresh cilantro, for garnish
- Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken, is tender and cooked through.
- Take chicken out of the slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
- Serve soup into bowls and garnish with radish, cabbage, and cilantro.