Why You’ll Love This Recipe
This recipe brings the vibrant flavors of traditional birria into your home with minimal effort, thanks to the slow cooker. The chicken becomes incredibly tender, absorbing all the savory and smoky flavors of the sauce. The crispy tortilla adds texture, and the melty cheese makes every bite irresistible. Best of all, you get to dip your tacos in the rich, flavorful broth, just like you would at a birria restaurant. It’s a fun, interactive, and super tasty meal that will satisfy everyone at the table.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 onion, sliced
- 7-ounce can chipotle peppers in adobo sauce
- 14.5-ounce can fire-roasted tomatoes
- 1 ounce birria seasoning
- Taco-sized tortillas
- Mexican cheese or mozzarella (for filling)
- Cilantro and onion (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken:
Place the chicken and sliced onion in the bottom of your slow cooker. - Make the Sauce:
In a small bowl, mix together the garlic, chipotle peppers in adobo, fire-roasted tomatoes, and birria seasoning until well combined. - Coat the Chicken:
Pour the sauce mixture over the chicken, ensuring it’s fully coated. - Cook:
Cover and cook on low for 6 hours or high for 4 hours until the chicken is tender and easy to shred. - Shred the Chicken:
Once done, remove the chicken from the slow cooker and shred it using two forks. - Build the Tacos:
Heat a non-stick skillet over medium heat.
Dip a tortilla into the cooking liquid (it’s messy, but so worth it) and lay it in the hot skillet.
Add a scoop of shredded chicken, a handful of cheese, and any toppings you like.
Fold the tortilla in half, press gently, and flip it to cook the other side until golden and crispy. - Serve:
Repeat with the rest of the tortillas. Serve the tacos hot, with extra birria sauce on the side for dipping.
Servings and Timing
- Servings: 4 servings
- Prep time: 5 minutes
- Cook time: 4 hours
- Total time: 4 hours 5 minutes
Variations
- Beef Birria: You can substitute the chicken with beef chuck roast or short ribs for a more traditional birria flavor.
- Vegan Version: Use jackfruit or mushrooms as a substitute for chicken to make these tacos vegan. Add extra spices for flavor.
- Spicy Kick: Add more chipotle peppers or a dash of cayenne pepper for an extra spicy version.
- Cheese Options: Try using queso fresco or a blend of cheeses like cheddar and Monterey Jack for different flavors.
Storage/Reheating
Leftover birria chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the chicken or heat it on the stove with a little extra cooking liquid to keep it moist. You can also freeze the chicken for up to 3 months.
FAQs
1. Can I use bone-in chicken?
Yes, you can use bone-in chicken for more flavor, but be sure to adjust the cooking time as it may take longer to cook through.
2. Can I make the chicken ahead of time?
Absolutely! The chicken can be made ahead and stored in the refrigerator or freezer. Just reheat it before making your tacos.
3. What kind of tortillas are best for birria tacos?
Corn tortillas are typically used for birria tacos, but you can use flour tortillas if you prefer. Just make sure they are small taco-sized tortillas.
4. How do I make the tacos crispy?
The key to crispy tacos is dipping the tortillas into the cooking liquid before frying. This creates a crispy, flavorful exterior while keeping the inside soft and cheesy.
5. Can I use store-bought birria seasoning?
Yes, store-bought birria seasoning works great in this recipe! You can also make your own seasoning blend if you prefer a custom mix of spices.
6. Can I use a different meat for birria?
Yes, you can use beef or lamb for birria tacos instead of chicken. Just adjust the cooking time depending on the cut of meat you choose.
7. How can I make the broth spicier?
Add more chipotle peppers in adobo sauce, or stir in some extra chili powder or cayenne pepper to the broth to increase the heat.
8. Can I use cheese other than Mexican cheese?
Yes! You can use mozzarella, cheddar, or any cheese that melts well. Oaxaca cheese is a great choice for an authentic birria taco.
9. Can I make the tacos without the dipping broth?
While the dipping broth is a key part of the experience, you can still enjoy the tacos without it. They’ll still be flavorful and delicious with the crispy tortillas and melty cheese.
10. What toppings are best for birria tacos?
Toppings like fresh cilantro, diced onions, and a squeeze of lime are classic choices. You can also add salsa, radishes, or avocado for extra flavor.
Conclusion
These Crockpot Chicken Birria Tacos are an easy, flavorful, and fun dish that’s perfect for taco night. With tender, juicy chicken, crispy tortillas, melty cheese, and that mouth-watering dipping broth, they’re sure to be a hit with your family and friends. Whether you’re making them for a casual dinner or a special gathering, this recipe is a delicious way to enjoy the flavors of birria without the hassle of a traditional slow cook. Enjoy!
Crockpot Chicken Birria Tacos
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Crockpot Chicken Birria Tacos feature tender, flavorful chicken simmered in a rich birria sauce, served in crispy tortillas with melty cheese. The tacos are complemented by a delicious dipping broth, making them a fun and tasty meal.
Ingredients
2 pounds boneless skinless chicken thighs
1 onion, sliced
7-ounce can chipotle peppers in adobo sauce
14.5-ounce can fire-roasted tomatoes
1 ounce birria seasoning
Taco-sized tortillas
Mexican cheese or mozzarella (for filling)
Cilantro and onion (for serving)
Instructions
- Prepare the Chicken: Place the chicken and sliced onion in the bottom of your slow cooker.
- Make the Sauce: In a small bowl, mix together garlic, chipotle peppers in adobo, fire-roasted tomatoes, and birria seasoning until well combined.
- Coat the Chicken: Pour the sauce mixture over the chicken, ensuring it’s fully coated.
- Cook: Cover and cook on low for 6 hours or high for 4 hours until the chicken is tender and easy to shred.
- Shred the Chicken: Once done, remove the chicken from the slow cooker and shred it using two forks.
- Build the Tacos: Heat a non-stick skillet over medium heat. Dip a tortilla into the cooking liquid and lay it in the hot skillet. Add shredded chicken, cheese, and toppings. Fold the tortilla and cook both sides until golden and crispy.
- Serve: Repeat with the remaining tortillas. Serve tacos hot with extra birria sauce on the side for dipping.
Notes
For crispy tacos, dip tortillas in the cooking liquid before frying to create a flavorful exterior.
Store leftovers in the fridge for up to 3 days, or freeze the chicken for up to 3 months.
For a spicier kick, add more chipotle peppers or cayenne pepper to the sauce.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
