EASY SLOW COOKER CHICKEN BIRRIA TACOS

Imagine sinking your teeth into a crispy tortilla overflowing with juicy, tender, flavorful chicken that’s been slow-cooked to perfection in a rich, spicy, and utterly irresistible birria sauce. These Slow Cooker Chicken Birria Tacos are about to become your new weeknight obsession, promising an explosion of authentic Mexican flavors with minimal effort!

Ingredients

For the Chicken Birria:

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried cascabel chiles, stemmed and seeded (optional, for extra heat)
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves
• 4 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste

For the Tacos:

• Corn tortillas
• Shredded Monterey Jack cheese (or Oaxaca cheese, if you can find it!)
• Chopped cilantro, for garnish
• Chopped white onion, for garnish
• Lime wedges, for serving
• Optional: Avocado slices or your favorite taco toppings

Let’s Talk About Those Chiles

Okay, I know dried chiles can seem intimidating, but trust me, they’re the secret weapon to amazing birria! Don’t skip them! Guajillo chiles provide a fruity, slightly sweet flavor, while ancho chiles add a smoky depth. Cascabel chiles are optional but add a nice kick if you like some heat. You can find them in the Hispanic aisle of most grocery stores. If you absolutely can’t find them, you can substitute with chile powder, but the flavor won’t be quite the same. Remember to remove the stems and seeds before using them, as the seeds can make the birria bitter.

Step-by-Step Instructions

Get Started with the Chiles

1. Heat a dry skillet over medium heat. Toast the dried chiles for about 2-3 minutes per side, until fragrant and slightly pliable. Be careful not to burn them, as they will become bitter.
2. Place the toasted chiles in a bowl and cover with hot water. Let them soak for at least 20-30 minutes to soften. This step is crucial for rehydrating the chiles and releasing their flavors.

Sear the Chicken (Optional, But Recommended!)

1. While the chiles are soaking, pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until browned. This step adds a beautiful depth of flavor to the birria. If you’re short on time, you can skip this step, but I highly recommend it!

Blend the Birria Sauce

1. Drain the soaked chiles, reserving about 1 cup of the soaking liquid.
2. In a blender, combine the soaked chiles, onion, garlic, diced tomatoes, tomato paste, apple cider vinegar, cumin, Mexican oregano, smoked paprika, ground cloves, and 1/2 cup of the reserved chile soaking liquid.
3. Blend until smooth, adding more of the reserved liquid if needed to reach a smooth consistency. Be careful when blending hot liquids! Vent the blender lid to prevent pressure buildup.

Slow Cook the Chicken Birria

1. Pour the blended birria sauce into the slow cooker.
2. Add the seared (or unseared) chicken thighs and bay leaf.
3. Pour in the chicken broth.
4. Stir to combine.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender and easily shreds with a fork.

Shred the Chicken and Simmer

1. Remove the chicken thighs from the slow cooker and shred them using two forks.
2. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
3. Remove the bay leaf.
4. Let the birria simmer in the slow cooker for another 30 minutes to allow the flavors to meld together. This step really enhances the overall taste!

Assemble the Tacos

1. Heat a large skillet or griddle over medium heat.
2. Dip each corn tortilla into the birria sauce, coating both sides. This is what gives birria tacos their signature red color and incredible flavor!
3. Place the sauced tortillas on the hot skillet or griddle.
4. Sprinkle shredded cheese over half of each tortilla.
5. Top the cheese with shredded chicken birria.
6. Fold the tortillas in half to create tacos.
7. Cook for 2-3 minutes per side, until the tortillas are golden brown and crispy, and the cheese is melted and gooey. I love to press down on the tacos with a spatula to help them crisp up evenly.

Garnish and Serve

1. Remove the tacos from the skillet and place them on a serving plate.
2. Garnish with chopped cilantro and chopped white onion.
3. Serve immediately with lime wedges for squeezing over the tacos.
4. Don’t forget the dipping sauce! Strain some of the birria broth from the slow cooker into a small bowl for dipping the tacos.

Tips and Tricks for the BEST Birria Tacos

• Don’t be afraid to experiment with the chile blend. If you want a spicier birria, add more cascabel chiles or a pinch of cayenne pepper.
• For extra crispy tacos, use a cast-iron skillet. The even heat distribution will help the tortillas get nice and golden brown.
• If you don’t have a slow cooker, you can make this recipe in a Dutch oven on the stovetop. Simmer the birria over low heat for about 2-3 hours, or until the chicken is tender.
• Make a big batch and freeze it! Birria freezes beautifully, so it’s perfect for meal prepping. Simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
• Want to make it ahead of time? The birria can be made a day or two in advance. Just store it in the refrigerator and reheat it before assembling the tacos.
• Consider making the birria with Beef Birria for a richer taste, or for a simpler option, try Chicken Tacos.

Serving Suggestions

These Slow Cooker Chicken Birria Tacos are a crowd-pleaser! Serve them with a side of Mexican rice and beans for a complete meal. They’re also great for parties and potlucks. Set up a taco bar with all the fixings and let your guests assemble their own tacos. You could even offer other tasty options such as Carne Asada Tostadas or Chicken Street Tacos.

Other Delicious Chicken Recipes to Try

Craving more easy and delicious chicken recipes? Check out my Chicken Enchilada recipe for another simple and satisfying weeknight meal. Or, if you’re in the mood for something flavorful and customizable, try my Fajitas recipe!

Enjoy Your Birria Tacos!

I hope you love these Slow Cooker Chicken Birria Tacos as much as I do! They’re the perfect combination of flavor, convenience, and comfort food. Happy cooking, my friend! And don’t forget to share your creations with me – I can’t wait to see them!

Easy Slow Cooker Chicken Birria Tacos

These Slow Cooker Chicken Birria Tacos are a delicious and easy way to enjoy authentic Mexican flavors. Tender chicken is slow-cooked in a rich and spicy birria sauce, then served in crispy tortillas with cheese and your favorite toppings. It’s the perfect weeknight meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried cascabel chiles, stemmed and seeded optional
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves
• 4 cups chicken broth
• 1 bay leaf
• Salt to taste
• Pepper to taste
• Corn tortillas
• Shredded Monterey Jack cheese
• Chopped cilantro, for garnish
• Chopped white onion, for garnish
• Lime wedges, for serving
• Avocado slices optional

Equipment

• Slow cooker
• Large Skillet
• Dry skillet
• Blender
• Measuring cups and spoons
• Mixing bowls
• Tongs or spatula
• Serving plate

Method

 

1. Heat a dry skillet over medium heat. Toast the dried chiles for about 2-3 minutes per side, until fragrant and slightly pliable. Be careful not to burn them.
2. Place the toasted chiles in a bowl and cover with hot water. Let them soak for at least 20-30 minutes to soften.
3. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
4. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until browned.
5. Drain the soaked chiles, reserving about 1 cup of the soaking liquid.
6. In a blender, combine the soaked chiles, onion, garlic, diced tomatoes, tomato paste, apple cider vinegar, cumin, Mexican oregano, smoked paprika, ground cloves, and 1/2 cup of the reserved chile soaking liquid.
7. Blend until smooth, adding more of the reserved liquid if needed to reach a smooth consistency. Vent the blender lid to prevent pressure buildup.
8. Pour the blended birria sauce into the slow cooker.
9. Add the seared chicken thighs and bay leaf.
10. Pour in the chicken broth.
11. Stir to combine.
12. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender.
13. Remove the chicken thighs from the slow cooker and shred them using two forks.
14. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
15. Remove the bay leaf.
16. Let the birria simmer in the slow cooker for another 30 minutes to allow the flavors to meld together.
17. Heat a large skillet or griddle over medium heat.
18. Dip each corn tortilla into the birria sauce, coating both sides.
19. Place the sauced tortillas on the hot skillet or griddle.
20. Sprinkle shredded cheese over half of each tortilla.
21. Top the cheese with shredded chicken birria.
22. Fold the tortillas in half to create tacos.
23. Cook for 2-3 minutes per side, until the tortillas are golden brown and crispy, and the cheese is melted and gooey. Press down on the tacos with a spatula to help them crisp up evenly.
24. Remove the tacos from the skillet and place them on a serving plate.
25. Garnish with chopped cilantro and chopped white onion.
26. Serve immediately with lime wedges for squeezing over the tacos.
27. Strain some of the birria broth from the slow cooker into a small bowl for dipping the tacos.

Notes

Don’t be afraid to experiment with the chile blend. For extra crispy tacos, use a cast-iron skillet. If you don’t have a slow cooker, you can make this recipe in a Dutch oven on the stovetop. Birria freezes beautifully, so it’s perfect for meal prepping. The birria can be made a day or two in advance. Consider making the birria with Beef Birria for a richer taste.