These chicken birria tacos slow cooker recipe is my new favorite weeknight dinner. It’s flavorful, juicy, and surprisingly easy to make! If you love the bold spices of traditional birria but want something a little lighter and faster than beef, you’ve got to try this version with chicken.
The slow cooker does all the heavy lifting while you go about your day, and the result is a tender, saucy birria chicken that makes the most crave-worthy tacos.
Why You’ll Love This Chicken Birria Slow Cooker Recipe
This slow cooker chicken birria recipe brings all the warm, smoky flavor of classic birria in a more budget-friendly, streamlined way. Here’s why it’s worth making on repeat:
- Chicken cooks faster and shreds like a dream
- It tastes so similar to traditional beef birria, but chicken is an affordable swap
- It uses pantry spices and dried chiles for deep flavor
- You get that rich, dippable birria broth (aka consomé!) without the long stovetop process
If you love this recipe, you might also enjoy these other easy recipes from the blog:
Slow Cooker Birria Tacos, Beef Stew in the Slow Cooker with Potatoes, and Slow Cooker Beef Stew.
What You’ll Need
For the Chicken Birria:
- 3 chicken breasts (about 1.5 lbs)
- 1 large onion, finely chopped
- 4-5 cloves garlic, minced
- 3 dried guajillo chiles
- 3 dried ancho chiles
- 1 New Mexico chili
- 2 bay leaves
- 1/2 tsp cinnamon powder
- 2 tsp oregano
- 1 1/2 tsp cumin seeds
- 1 tsp coriander
- 2 tsp tomato paste
- 2 cups chicken broth
- 2 tbsp apple cider vinegar
- 1 tsp soy sauce
- Salt & pepper to taste
- 1 tbsp cooking oil
For Serving:
- Corn tortillas
- Fresh cilantro, chopped
- Diced onion
- Melting cheese (like Oaxaca or Monterey Jack)
- Lime wedges
My recommendation: a good slow cooker to make this recipe even easier.
How to Make Chicken Birria in the Slow Cooker
Step 1: Prep the Dried Chiles
Remove the stems and seeds from all the dried chiles. Toast them in a hot, dry skillet for about 30 seconds per side until they become fragrant. Then place them directly into the slow cooker.
Step 2: Build the Flavor Base
In a skillet, heat 1 tablespoon of oil. Sauté the chopped onion and garlic for about 4 minutes. Add the bay leaves, cinnamon, oregano, cumin seeds, coriander, and tomato paste. Cook for another 2 minutes until everything is nicely toasted and aromatic. Transfer the mixture into the slow cooker on top of the toasted chiles.
Step 3: Add Liquid and Chicken
Pour in the chicken broth, apple cider vinegar, and soy sauce. Stir everything together. Season your chicken breasts with salt and pepper, then place them on top of the mixture.
Step 4: Let It Cook
Cover and cook on low for 4 hours or high for 6 hours, until the chicken is fall-apart tender.
Step 5: Shred and Blend
Remove the chicken and shred it with two forks. Discard the bay leaves. Use an immersion blender or regular blender to blend the sauce until smooth. Season with additional salt and pepper to taste.
Add a few spoonfuls of the birria sauce back to the shredded chicken to keep it juicy. Save the rest of the sauce for dipping!
Step 6: Assemble Your Tacos
Warm your corn tortillas in a clean skillet until soft. Fill each with the saucy birria chicken, then top with cheese, diced onion, and cilantro. Squeeze fresh lime over the top and serve with a small bowl of the warm birria consomé for dipping.
FAQs About Slow Cooker Chicken Birria
Yes! Chicken thighs are great here and add even more flavor. Just be sure to trim excess fat.
It’s mild to medium. The chiles add flavor more than heat. You can always add a dried arbol chili or hot sauce for a kick.
Leftover birria chicken keeps well in the fridge for 4-5 days. The flavors deepen as it sits!
Yes, both the chicken and the sauce freeze well. Store them separately in airtight containers for up to 3 months.
Slow Cooker Chicken Birria Tacos
Ingredients
- 3 chicken breasts 1.5 lbs
- 1 large onion finely chopped
- 4-5 cloves garlic minced
- 3 dried guajillo chiles
- 3 dried ancho chiles
- 1 New Mexico chili
- 2 bay leaves
- 1/2 tsp cinnamon powder
- 2 tsp oregano
- 1 1/2 tsp cumin seeds
- 1 tsp coriander
- 2 tsp tomato paste
- 2 cups chicken broth
- 2 tbsp apple cider vinegar
- 1 tsp soy sauce
- Salt & pepper to taste
- 1 tbsp cooking oil
- For serving:
- Corn tortillas
- Fresh cilantro chopped
- Diced onion
- Melting cheese like Oaxaca or Monterey Jack
- Lime wedges
Instructions
- Remove stems and seeds from dried chiles. Toast in a dry skillet for 30 seconds per side until fragrant. Add to slow cooker.
- Heat oil in a skillet and sauté onion and garlic for 4 minutes. Add bay leaves, cinnamon, oregano, cumin seeds, coriander, and tomato paste. Cook 2 more minutes. Transfer mixture to the slow cooker.
- Add chicken broth, apple cider vinegar, and soy sauce. Stir to combine. Season chicken breasts with salt and pepper and place on top.
- Cover and cook on low for 4 hours or high for 6 hours, until the chicken is very tender.
- Remove chicken, shred it with two forks, and discard bay leaves. Blend the sauce until smooth. Taste and adjust seasoning. Mix a bit of the sauce into the shredded chicken.
- Warm tortillas in a dry skillet. Fill with birria chicken and top with cheese, onion, cilantro, and lime juice. Serve with remaining birria sauce for dipping.
Notes
- Slow Cooker Tip: I use this slow cooker and love how evenly it cooks.
- Make Ahead: The chicken and sauce can be made a day in advance and reheated for serving.
- If you don’t have an immersion blender, a standing blender works just fine, just be careful with hot liquids.
- Storage: Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Cheese tip: A good melting cheese takes these tacos to the next level. Try mozzarella if you can’t find Oaxaca or Monterey Jack.
This birria chicken slow cooker recipe has officially joined my weekly dinner rotation. It’s everything I love about birria: deep flavor, juicy meat, that amazing dipping broth, but with chicken, which is cheaper, lighter, and just as satisfying. Whether you’re hosting taco night or meal prepping for the week, this one is a winner!
Let me know if you try it, and don’t forget to check out my favorite slow cooker that makes this recipe even easier!
