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Slow Cooker Chicken Birria Tacos are displayed as a flavorful and saucy featured image.

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!
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
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.