Go Back
–+ servings
Crockpot Chicken Birria Tacos pinterest

Crockpot Chicken Birria Tacos

Tender, juicy chicken thighs slow-cooked in a savory, spicy broth perfect for dipping crispy tortillas. This easy slow cooker chicken birria feels restaurant-level but couldn't be easier to prepare in your own kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Soaking Time 20 minutes
Total Time 6 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 385 kcal

Equipment

  • Slow Cooker
  • Blender
  • Skillet

Ingredients
  

For the Birria

  • 2 pounds boneless, skinless chicken thighs thighs retain moisture better than breasts
  • 3 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 1 chipotle pepper in adobo sauce adjust to your heat preference
  • 1 medium white onion roughly chopped
  • 4 cloves garlic minced
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dried oregano Mexican oregano preferred
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • salt and pepper to taste

For the Tacos

  • 12 corn tortillas substitute flour tortillas if preferred
  • 1 cup Oaxaca cheese shredded (mozzarella works as an alternative)
  • 1/2 cup cilantro finely chopped
  • 1 small red onion finely diced
  • 2 limes cut into wedges

Instructions
 

  • Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 2-3 minutes, turning occasionally until they become fragrant but not burned. Remove from heat, place in a bowl, and cover with hot water. Let them soak for 15-20 minutes until softened.
  • Drain the soaked chilies and add them to a blender along with the chipotle pepper, chopped onion, garlic, apple cider vinegar, oregano, cumin, cinnamon, tomato paste, and 1 cup of the chicken broth. Blend until completely smooth.
  • Season the chicken thighs generously with salt and pepper on both sides. Place them in the slow cooker and pour the blended sauce over the chicken. Add bay leaves and the remaining cup of chicken broth. Make sure the chicken is fully submerged in the liquid.
  • Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours. The chicken should be fork-tender and easily shredded when done.
  • Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the cooking liquid and stir to combine.
  • Heat a skillet over medium heat. Dip each corn tortilla into the top layer of fat from the cooking liquid, then place on the hot skillet. Add a portion of shredded chicken to one half of the tortilla, top with cheese, and fold over. Cook until crispy on both sides and the cheese is melted, about 2-3 minutes per side.
  • Serve the tacos with small bowls of the remaining cooking liquid (consommé) for dipping. Garnish with chopped cilantro, diced red onion, and lime wedges.

Notes

The birria chicken and consommé can be stored separately in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.
For a milder version, remove all seeds from the dried chilies and use only half a chipotle pepper.
Traditional birria uses goat or beef, so you can substitute 2 pounds of beef chuck roast, cut into 2-inch chunks, and increase the cooking time to 8 hours on low.

Nutrition

Calories: 385kcalCarbohydrates: 24gProtein: 29gFat: 19gSodium: 450mgFiber: 3g
Keyword Birria, Chicken Birria, Birria Tacos, Crockpot Tacos, Slow Cooker Mexican
Tried this recipe?Let us know how it was!