Slow Cooker Chicken Birria Tacos
This easy chicken birria tacos recipe is made in the slow cooker and packed with bold, smoky flavors from dried chiles, spices, and tender shredded chicken. Perfect for a cozy family dinner or taco night!
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.