Crock Pot Chicken Birria Tacos

Crock Pot Chicken Birria Tacos are made with boneless skinless chicken thighs, dried guajillo and ancho peppers, chipotle peppers in adobo sauce, fire-roasted tomatoes, and a blend of spices like cumin, cloves, and paprika. This recipe creates rich, spicy tacos filled with tender shredded chicken and melted cheese. It takes about 4 hours and 20 minutes to prepare and serves 12 to 15 tacos.

Crock Pot Chicken Birria Tacos Ingredients

• 2½ lbs Boneless Skinless Chicken Thighs
• 3 Dried Guajillo Peppers, Deseeded and stems cut
• 3 Dried Ancho Peppers, Deseeded and stems cut
• 2 Chipotle Peppers in Adobo Sauce (Just the peppers)
• 1 14.5 oz Can of Fire Roasted Tomatoes with the juice
• 1 White Onion, Cut in half
• 2 Tablespoons Canola Oil
• 32 oz Chicken Broth (4 Cups)
• Kosher salt and black pepper, as needed
• 1 Cinnamon Stick
• 6 Cloves Garlic
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Cumin
• ½ Teaspoon Whole Cloves
• 2 Teaspoons Granulated Sugar
• ½ Teaspoon Paprika
• 1 Teaspoon Black Peppercorn
• 1 Tablespoon Apple Cider Vinegar
• 2 Bay Leaves
• 1 lb Oaxaca or Mozzarella Cheese
• 12-15 Flour Street Tacos
• Chopped Cilantro, Garnish as needed
• Chopped White Onion, Garnish as needed

How To Make Crock Pot Chicken Birria Tacos

1. Boil Base Ingredients: In a large pot, combine dried peppers, onion, cloves, cinnamon stick, peppercorns, and garlic. Cover with water and boil over medium-high heat for 30 minutes until tender.
2. Blend the Sauce: Transfer softened ingredients to a blender. Add chipotle peppers, tomatoes, and 2 cups of chicken broth. Blend until smooth.
3. Prepare the Crock Pot: Pour the blended sauce into the crock pot. Add remaining chicken stock, sugar, garlic powder, cumin, paprika, apple cider vinegar, and bay leaves. Stir to combine.
4. Cook the Chicken: Add chicken thighs, cover, and cook on high for 4 hours until tender.
5. Shred Chicken: Remove chicken and shred using two forks. Season to taste.
6. Cook the Tacos: Dip tortillas in the sauce and sear in an oiled skillet. Add cheese, shredded chicken, and a drizzle of consomé. Cook until lightly charred, then fold into tacos.
7. Serve: Garnish with chopped cilantro and onion. Serve with a side of consomé for dipping.

Recipe Tips

• Use a Slotted Spoon: When removing boiled ingredients, use a slotted spoon to avoid excess liquid.
• Adjust Heat: Add more chipotle peppers for spicier tacos or reduce for milder flavor.
• Cheese Options: Oaxaca cheese is traditional, but mozzarella works great too.
• Don’t Overfill Tortillas: A little filling goes a long way to keep tacos crisp.
• Make Ahead: The birria base and shredded chicken can be made a day in advance.

What To Serve With Chicken Birria Tacos

These tacos are perfect with Mexican rice, refried beans, or a zesty corn salad. Pair with a cold Mexican beer, agua fresca, or lime margaritas for a full experience.

How To Store Chicken Birria

Refrigerate: Store leftover chicken and consomé in separate airtight containers for up to 4 days.
Freeze: Freeze in sealed containers for up to 2 months. Thaw in the fridge before reheating and assembling tacos.

Chicken Birria Nutrition Facts

• Calories: ~360 per taco
• Total Fat: 17g
• Saturated Fat: 6g
• Carbohydrates: 26g
• Sugar: 3g
• Protein: 24g
• Sodium: 540mg

FAQs

Can I use chicken breasts instead of thighs?
Thighs are recommended for tenderness, but breasts can be used with slightly less cooking time.

What are good substitutes for dried peppers?
If needed, use chili powder blends, but dried whole peppers give the best flavor.

Can I bake the tacos instead of frying?
Yes, assemble and bake at 375°F until cheese melts and tortillas crisp.

Is Oaxaca cheese necessary?
It’s traditional, but mozzarella, Monterey Jack, or a Mexican blend also work well.

How do I keep tacos from getting soggy?
Use less consomé and fry the tortillas until golden before folding.

Try More Recipes:

• Crock Pot Chicken And Potatoes With Green Beans
• Crock Pot Chicken And Peppers
• Crock Pot Chicken And Broccoli Pasta