Crockpot Chicken Birria Tacos

Crockpot chicken birria tacos bring together bold flavor with the kind of hands-off approach that makes weeknights so much easier. Slow cooking the chicken infuses tender meat with smoky spice, and that luscious birria broth turns an ordinary taco into something special. If you love crispy cheesy shells and a good dipping sauce this is your new taco night favorite.

The first time I made these was for a group of friends who thought birria was just for restaurants but we were all surprised how easy and craveworthy the homemade version turned out.

Ingredients

• Boneless skinless chicken thighs: These stay juicy and shred easily Look for fresh pink meat with little surface moisture
• Onion: For sweetness and a better flavor base Choose a firm onion without soft spots
• Canned chipotle peppers in adobo: For that signature smoky heat and sauce richness Try to select a brand with whole peppers and a deep red sauce
• Fire roasted tomatoes: Add tang and subtle char Look for cans with visible roasting marks
• Birria seasoning: The secret to authentic taste Some stores carry blends but I like one with dried chilies oregano and a hint of clove
• Taco sized tortillas: For crisping and scooping Seek out soft pliable tortillas for easier dipping and folding
• Mexican cheese or mozzarella: For creamy melt You want soft shreds that melt easily
• Cilantro and onion: Fresh and bright for topping Go for vibrant green cilantro and firm white onion

Step-by-Step Instructions

Prep the Base:

Slice your onion and place it at the bottom of your slow cooker Add the chicken thighs on top making sure they are nestled in a single layer and touching the onion

Blend the Sauce:

In a bowl combine the chipotle peppers the adobo sauce the fire roasted tomatoes and your birria seasoning Stir or use a blender if you want a smoother sauce

Coat and Cook:

Pour the sauce mixture evenly all over the chicken Use a spoon to nudge the sauce around so everything is completely coated Cover and cook on high for four hours or low for six hours The chicken should shred apart without resistance when done

Shred the Chicken:

Take the chicken out with tongs Place it on a plate and use two forks to shred it into hearty pieces Keep the shredded chicken covered so it stays juicy

Crisp the Tacos:

Heat a nonstick skillet over medium heat Dip each tortilla in the hot birria broth from your slow cooker Then place the tortilla in the hot skillet Add a handful of shredded chicken and a generous sprinkle of cheese Fold the tortilla in half and gently press it down Let the bottom get golden and crispy then flip with a spatula to crisp the other side

Finish and Serve:

Pile your crispy tacos on a plate Top with chopped onion and fresh cilantro Serve more warm birria broth in a bowl on the side for dipping Do not rush this part since that saucy dip is the very best

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The way the birria broth transforms simple tortillas is my favorite thing about this recipe My family always gathers in the kitchen for a first round of hot tacos dunked straight into the slow cooker and those moments are what make these tacos so special to us

Storage Tips

Allow any leftover tacos or pulled chicken to cool before storing Keep the chicken and broth in airtight containers in the fridge for four days To reheat add a splash of broth so the chicken stays moist and gently warm on the stove If you freeze the chicken keep it separate from the tortillas to maintain texture

Ingredient Substitutions

Boneless skinless chicken breasts work in a pinch but may end up just a bit drier Try a white melting cheese like Monterey Jack if you cannot find Mexican cheese or use cheddar for more sharpness For the chipotle peppers adjust the quantity to your preferred spice level if you are sensitive to heat

Serving Suggestions

Serve these crispy tacos with lime wedges extra cilantro and diced raw onion Refried beans or Mexican rice round out the plate and complement the smoky flavors The birria broth doubles as a dip or drizzled over the tacos for even more juicy goodness

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Cultural Context

Birria comes from Jalisco Mexico traditionally made with goat or beef but chicken offers a lighter take for everyday cooking Birria tacos have become wildly popular worldwide for their irresistible mixture of crispy fried shells spicy tender meat and that must have dipping sauce

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Chicken breasts work, but thighs offer more tenderness and flavor after hours of simmering.

→ Is it necessary to use birria seasoning?

Birria seasoning brings authentic depth, but a mix of dried chilies, cumin, and oregano can be substituted.

→ What cheese works best for these tacos?

Mexican cheese blends or mozzarella melt beautifully, but Oaxaca or Monterey Jack are also great choices.

→ Can I make the filling ahead of time?

Yes, the chicken mixture can be prepared and shredded in advance, then quickly assembled and crisped before serving.

→ How do you serve the dipping broth?

Ladle the concentrated cooking juices into small bowls for dipping the crispy tacos at the table.