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
