Crockpot Chicken Birria Recipe

If you’ve been craving something deeply flavorful, fall-apart tender, and just a little bit smoky, this Crockpot Chicken Birria Recipe is exactly what you need to make this week.

Birria is a traditional Mexican dish from the state of Jalisco, originally made with goat meat slow-braised in a rich chile sauce. Over the years, home cooks and chefs have embraced chicken as a fantastic alternative, and it’s easy to see why.

This version delivers all the bold, complex flavors of the original, using a blend of dried guajillo, ancho, and chile de árbol peppers to build that signature deep red sauce.

The crockpot does the heavy lifting here. Once you blend the sauce, you just pour it over the chicken, set the slow cooker, and let time do the work.

The result is incredibly juicy shredded chicken swimming in a rich consomé broth that doubles as a dipping sauce. It’s the kind of meal that fills the whole house with the most irresistible aroma.

You can pile the chicken into crispy, cheese-loaded tacos, ladle it into bowls as a stew, or use it as a protein across multiple meals throughout the week.

Whether you’re feeding a crowd or prepping dinners for the days ahead, this recipe delivers every single time.

Love bold, slow-cooker Mexican food? You’ll also want to check out these Birria Tacos for another deeply satisfying way to enjoy the birria experience.

Why You’ll Love This Crockpot Chicken Birria Recipe

This recipe brings serious restaurant-quality flavor to your own kitchen without requiring culinary school skills.

The combination of three dried chile varieties creates layers of flavor that no single spice blend can replicate. Guajillo peppers bring a mild, fruity heat; ancho chiles add an earthy, almost chocolatey depth; and chile de árbol provides that bright, lingering spice.

Cooking it in the crockpot means the chicken practically self-bastes over hours of low heat, absorbing every bit of the rich sauce.

• The slow cooker does 90% of the work, freeing you up for the rest of your day
• Chicken thighs stay impossibly juicy and shred with almost zero effort
• The consomé broth doubles as a dipping sauce for crispy tacos, making every bite more exciting
• The recipe yields generous portions, making it ideal for meal prep or feeding a crowd
• It reheats beautifully, with the flavors deepening even more the next day
• Naturally gluten-free and adaptable to different serving styles, from tacos to rice bowls to stew
• The chile sauce can be made the night before, making it an even more seamless weeknight meal

You might also enjoy: Chicken Tortilla Soup

Ingredients

Dried guajillo and ancho chiles are the backbone of this recipe, so don’t substitute them with regular chili powder. They can typically be found in the Mexican aisle of major grocery stores, at Latin markets, or easily ordered online. Everything else is pantry-friendly and easy to source.

• 2.5 lbs (1.1 kg) boneless, skinless chicken thighs
• 4 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried chile de árbol peppers, stems removed (reduce to 1 for less heat)
• 1 medium white onion, roughly chopped
• 6 garlic cloves, peeled
• 2 Roma tomatoes, roughly chopped (or one 14 oz / 400g can of diced tomatoes)
• 2 cups (480 ml) chicken broth, divided
• 2 tablespoons (30 ml) apple cider vinegar
• 1 teaspoon (5 ml) dried Mexican oregano (or regular oregano)
• 1 teaspoon (5 ml) ground cumin
• 1/2 teaspoon (2.5 ml) smoked paprika
• 1/4 teaspoon (1.25 ml) ground cinnamon
• 1/4 teaspoon (1.25 ml) ground cloves
• 2 bay leaves
• 1.5 teaspoons (7.5 ml) kosher salt, plus more to taste
• 1/2 teaspoon (2.5 ml) black pepper
• 1 tablespoon (15 ml) neutral oil (avocado or vegetable oil)

For serving (optional but recommended):

• Corn tortillas
• Shredded Oaxaca cheese or mozzarella
• Fresh cilantro, chopped white onion, lime wedges

Read Also: Cilantro Lime Rice Recipe

Kitchen Equipment Needed

You don’t need any specialty equipment to make this recipe, but having a quality blender is important because the chile sauce needs to be completely smooth for the best texture and flavor. An immersion blender can work in a pinch, though a countertop blender gives better results.

• Slow cooker / crockpot (6-quart recommended)
• High-powered blender or immersion blender
• Medium saucepan
• Large skillet or cast iron pan (for crisping tacos)
• Sharp chef’s knife and cutting board
• Tongs or two forks (for shredding chicken)
• Fine mesh strainer (optional, for a silkier sauce)
• Ladle
• Measuring cups and spoons

You might also enjoy: Mexican Rice

Recommended Products for This Recipe

These products were selected based on quality and performance, and they genuinely make a difference when you’re cooking this recipe at home.

1. Dried Guajillo Chiles (Whole, Bulk Bag)

Buying whole dried guajillo chiles rather than powder gives you far more control over flavor depth. Whole chiles, when toasted lightly before rehydrating, release oils that pre-ground spices simply cannot match. A bulk bag is excellent value and keeps well in a sealed container for months.

Get it on Amazon

2. 6-Quart Crock-Pot Slow Cooker

A 6-quart slow cooker gives you plenty of room for the chicken and sauce to cook evenly without crowding. Overcrowding causes uneven braising and less flavorful results. Look for one with a locking lid for easy transport if you’re bringing this to a gathering.

Get it on Amazon

3. Oaxaca Cheese (Shredded)

Oaxaca cheese is the traditional choice for quesabirria tacos, and for good reason. It melts beautifully, stretches like mozzarella, and has a mild, buttery flavor that doesn’t overpower the chile sauce. If you can find pre-shredded Oaxaca, it saves time and makes taco assembly a breeze.

Get it on Amazon

4. High-Powered Countertop Blender

Blending dried chiles with broth and aromatics requires a blender powerful enough to get the sauce completely smooth. A high-powered model handles the fibrous chile skins with ease, so you end up with a velvety sauce rather than a gritty one. This single piece of equipment makes the biggest difference in the final texture.

Get it on Amazon

5. Corn Tortillas (Fresh or Thick-Cut)

Not all corn tortillas are created equal. Thin tortillas tend to fall apart when dipped in the consomé and pan-fried, while thicker or fresher corn tortillas hold up perfectly. Look for masa-based tortillas with minimal ingredients for the most authentic flavor and best structural integrity.

Get it on Amazon

Read Also: Refried Beans Recipe

Step-by-Step Instructions

Step 1: Prepare and Toast the Dried Chiles

• Remove the stems from all dried chiles by snapping or cutting them off.
• Tear each chile open lengthwise and shake out most of the seeds. You don’t need to remove every seed, but most of them should go. The seeds can make the sauce bitter if too many remain.
• Heat a dry skillet over medium heat. Do not add oil.
• Place the prepared guajillo, ancho, and chile de árbol peppers flat in the dry skillet.
• Toast them for about 30 to 45 seconds per side, pressing down gently with a spatula. You’ll smell a nutty, toasty aroma when they’re ready. Don’t let them smoke or turn dark, as that means they’ve burned and will taste bitter.
• Transfer the toasted chiles immediately to a medium heatproof bowl or saucepan.

Step 2: Rehydrate the Chiles

• Pour 1.5 cups (360 ml) of chicken broth into a small saucepan and bring it to a boil over medium-high heat.
• Once boiling, remove the saucepan from heat and pour the hot broth directly over the toasted chiles in the bowl.
• Make sure the chiles are fully submerged, pressing them down if needed. If they float, place a small plate on top to keep them underwater.
• Let the chiles soak for at least 20 to 25 minutes, until they are very soft and pliable.
• Reserve the soaking liquid. You’ll use it in the blender for a deeper chile flavor in the sauce.

Step 3: Sauté the Aromatics

• While the chiles are soaking, heat 1 tablespoon of neutral oil in the same skillet over medium heat.
• Add the roughly chopped white onion and cook, stirring occasionally, for about 4 to 5 minutes until softened and just beginning to turn golden at the edges.
• Add the 6 peeled garlic cloves to the skillet and cook for another 1 to 2 minutes, stirring constantly, until fragrant.
• Add the chopped Roma tomatoes and cook for another 3 to 4 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
• Remove the skillet from heat and let the mixture cool slightly.

Step 4: Blend the Birria Sauce

• Transfer the softened, rehydrated chiles to your blender using tongs or a slotted spoon.
• Add the sautéed onion, garlic, and tomato mixture to the blender.
• Pour in the reserved chile soaking liquid (about 1 to 1.5 cups / 240 to 360 ml).
• Add the apple cider vinegar, dried Mexican oregano, ground cumin, smoked paprika, ground cinnamon, ground cloves, kosher salt, and black pepper.
• Blend on high speed for at least 60 to 90 seconds, until the sauce is completely smooth with no visible chile skin pieces remaining.
• If your blender struggles, add a splash more of the remaining chicken broth to get it moving.
• Taste the sauce and adjust salt as needed. It should taste rich, smoky, and bold.
• Optional: Strain the sauce through a fine mesh strainer for an even silkier texture, pressing the solids through with the back of a spoon.

Step 5: Add Chicken and Sauce to the Crockpot

• Place the boneless, skinless chicken thighs in a single layer at the bottom of the slow cooker. If they don’t all fit in one layer, a slight overlap is fine.
• Pour the blended birria sauce over the chicken thighs, making sure every piece is well coated.
• Pour in the remaining 0.5 cup (120 ml) of chicken broth around the edges of the pot.
• Add 2 bay leaves on top of the chicken.
• Place the lid securely on the slow cooker.

Step 6: Slow Cook the Chicken

• Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
• LOW and slow is always recommended for the most tender, juicy results. If you have the time, choose LOW.
• The chicken is done when it is very tender and shreds easily with two forks. Bone-in chicken thighs may need an additional 30 to 60 minutes.
• Remove and discard the bay leaves once cooking is complete.

Step 7: Shred the Chicken and Season the Consomé

• Using tongs or a slotted spoon, transfer the cooked chicken thighs to a large cutting board or bowl.
• Use two forks to shred the chicken into bite-sized pieces, pulling it apart along the natural grain. It should fall apart with very little effort.
• Taste the remaining sauce (consomé) in the slow cooker and adjust seasoning with additional salt if needed.
• Return the shredded chicken to the slow cooker and stir everything together so the chicken soaks up more of the consomé.
• Use the chicken directly from the slow cooker for tacos, bowls, or stew.

Step 8: Make Birria Tacos (Optional but Highly Recommended)

• Use a ladle to scoop some of the orange-red consomé fat from the surface of the liquid into a small bowl. This fat is what you’ll use to dip the tortillas.
• Heat a large non-stick skillet or cast iron pan over medium-high heat.
• Dip both sides of a corn tortilla into the reserved consomé fat, coating it lightly.
• Place the coated tortilla in the hot skillet and immediately add a handful of shredded Oaxaca cheese to one half of the tortilla.
• Add a spoonful of shredded chicken on top of the cheese.
• Let the tortilla cook for about 1 to 2 minutes until the bottom is crispy and the cheese begins to melt.
• Fold the tortilla over in half like a taco and press gently with a spatula.
• Cook for another 30 to 60 seconds per side until both sides are beautifully crispy and the cheese is fully melted.
• Transfer to a plate and serve immediately with a small bowl of hot consomé on the side for dipping.
• Top with freshly chopped cilantro, diced white onion, and a squeeze of lime.

This recipe also works beautifully in a Slow Cooker Chicken Enchilada Casserole style if you want a variation on how to use the shredded chicken.

Tips for Success

The two most common mistakes people make with this recipe are skipping the chile toasting step and blending for too short a time. Both dramatically affect the final flavor and texture.

• Toast the chiles even for just 30 seconds. This step activates the essential oils in the dried chiles and adds a toasty, complex layer of flavor that is unmistakably birria.
• Blend thoroughly. Blend the sauce for at least 60 to 90 seconds to ensure no fibrous chile skin pieces remain. A gritty sauce is the biggest red flag with birria.
• Choose chicken thighs over breasts. Boneless, skinless thighs have higher fat content, which means they stay moist and juicy throughout the long cooking process. Breasts tend to dry out.
• Cook on LOW when possible. Six to eight hours on low yields significantly more tender chicken than three to four hours on high.
• Skim the fat from the surface. That bright orange-red fat that rises to the top of the consomé is actually your most valuable ingredient for making crispy tacos. Don’t discard it.
• Make the sauce the night before. Blending and refrigerating the birria sauce overnight is a great time-saver, and some home cooks find the flavor deepens slightly after resting.
• Don’t skip the lime. A fresh squeeze of lime at serving time brightens the entire dish and balances the richness of the consomé.

Read Also: Chicken Enchiladas Recipe

Serving Suggestions

Crockpot Chicken Birria is incredibly versatile. The consomé is the star when you serve it as a traditional stew alongside warm tortillas, while the shredded chicken shines as a taco filling when pan-fried with melted cheese.

• Birria tacos (quesabirria style): Dip corn tortillas in the consomé fat, fill with shredded chicken and Oaxaca cheese, pan-fry until crispy, and serve with a cup of consomé for dipping. This is the most popular and most photogenic way to enjoy this recipe.
• Birria stew bowls: Ladle the shredded chicken and a generous amount of consomé into a deep bowl. Top with diced white onion, fresh cilantro, a squeeze of lime, and warm tortillas on the side.
• Birria rice bowls: Serve the shredded chicken and a spoonful of consomé over a bed of Cilantro Lime Rice with sliced avocado and corn salsa.
• Birria nachos: Layer tortilla chips with shredded chicken, Oaxaca or Monterey Jack cheese, and a drizzle of warm consomé. Broil until bubbly and top with pico de gallo.
• Birria burritos: Wrap the shredded chicken, rice, refried beans, and cheese in a large flour tortilla and serve with consomé for dipping.
• Birria enchiladas: Roll the shredded chicken in corn tortillas, place them in a baking dish, cover with a ladle of consomé and shredded cheese, and bake until bubbly.

For more serving ideas on the side, check out this Pico de Gallo to add a fresh, bright contrast to the rich consomé.

Variations to Try

This recipe is very forgiving and adapts well to different ingredient swaps and cooking styles. Once you’ve made the base version, there are plenty of fun directions to take it.

• Bone-in chicken thighs: Using bone-in, skin-on chicken thighs produces a richer consomé with more body. Just remove the skin before shredding and add an extra 30 to 60 minutes of cook time.
• Spicier version: Add an extra 2 to 3 chile de árbol peppers for a noticeable kick, or include one chipotle pepper in adobo sauce in the blender for a smoky heat element.
• Milder version: Reduce the chile de árbol to just half a pepper or omit it entirely. The guajillo and ancho chiles alone create a very approachable, mildly spiced sauce.
• Add whole spices: For a more traditional flavor, add a small cinnamon stick, 4 to 5 whole cloves, and 6 to 8 black peppercorns to the chile soaking liquid before blending. Toast them briefly in the dry skillet first.
• Birria ramen: Serve the shredded chicken and consomé over cooked ramen noodles for a wildly popular fusion dish that has taken social media by storm.
• Beef birria version: Swap the chicken for 2.5 lbs (1.1 kg) of beef chuck roast and cook on LOW for 8 to 10 hours for a heartier, more traditional version.
• Tomato-based consomé: Add a can of fire-roasted diced tomatoes to the blender for a deeper, more tomato-forward sauce that pairs especially well with the rice bowl serving style.

You might also enjoy: Carne Asada Tacos

Storage and Reheating

The shredded chicken and consomé store and reheat extremely well, making this one of the best meal prep recipes in your rotation. The flavors actually improve overnight as the chicken continues to absorb the consomé.

• Refrigerator: Store the shredded chicken and consomé together in an airtight container for up to 5 to 7 days. Keeping the chicken in the broth prevents it from drying out.
• Freezer: Transfer cooled chicken and consomé into freezer-safe bags or containers. Freeze for up to 3 months. Lay freezer bags flat for easier storage.
• Thawing: Move frozen birria to the refrigerator the night before you plan to serve it. Allow it to defrost completely before reheating.
• Stovetop reheating: Warm the chicken and consomé together in a small saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken broth if the sauce has thickened.
• Microwave reheating: Transfer a portion to a microwave-safe bowl, cover loosely, and heat in 60-second intervals, stirring between each, until hot throughout.
• For tacos: Reheat the chicken in a skillet over medium heat before assembling tacos. This helps re-crisp the edges of the meat slightly.

This recipe also pairs wonderfully served alongside dishes like Crockpot Beef Stew for a slow-cooker feast spread.

Nutritional Facts

The following is an estimate based on one serving of shredded chicken with consomé (approximately 1/6 of the recipe), without tortillas or toppings.

Nutritional values are estimates and will vary based on specific ingredients and portion sizes. Adding tortillas, cheese, and toppings will increase calories and macronutrients.

Read Also: Chicken Pozole Recipe

Health Benefits of Key Ingredients

This recipe does more than taste incredible. Many of the core ingredients bring real nutritional value to every bowl.

The chicken thighs are an excellent source of high-quality protein, zinc, and B vitamins including niacin and B6, all of which support energy metabolism and immune function.

• Dried guajillo and ancho chiles are rich in vitamin A, vitamin C, and powerful antioxidants called carotenoids. These compounds help protect cells from oxidative stress and support vision health.
• Garlic contains allicin, a well-studied compound with antimicrobial and anti-inflammatory properties. Regular consumption is associated with heart health benefits and immune support.
• Apple cider vinegar adds acidity to balance the richness of the sauce and is a source of acetic acid, which some research links to blood sugar regulation and improved digestion.
• Cumin is a standout spice both for flavor and nutrition. It’s a good source of iron and has antioxidant properties. Research suggests it may aid digestion and support healthy blood sugar levels.
• Tomatoes (Roma tomatoes in this recipe) are an excellent source of lycopene, a carotenoid antioxidant particularly associated with cardiovascular health and reduced inflammation.
• Cinnamon and cloves both contribute warming flavor and are among the most antioxidant-rich spices available. Even small amounts in the sauce add meaningful phytonutrient value.

For another nutritious chicken dish, check out this Chicken Soup Recipe packed with comforting, wholesome ingredients.

Frequently Asked Questions

1. Can I use chicken breasts instead of chicken thighs?

Yes, you can substitute boneless, skinless chicken breasts, but the results will differ slightly. Chicken breasts have less fat content than thighs, which means they can dry out more easily during the long slow cook. If you use breasts, check for doneness at the 3.5-hour mark on HIGH or around 5.5 hours on LOW, and don’t overcook them. They will still absorb plenty of flavor from the rich birria sauce, but the texture won’t be quite as silky and juicy as thighs.

2. Where can I find dried guajillo and ancho chiles?

Dried guajillo and ancho chiles are widely available. Check the Mexican or international aisle of most major grocery stores, any Latin grocery market, or order them online through Amazon. They are typically very affordable and come in bags of 8 to 12 chiles. Stored in a sealed bag or airtight container in a cool, dry pantry, they keep well for up to a year.

3. How spicy is this recipe?

The heat level in this recipe is mild to medium. Guajillo and ancho chiles are not particularly spicy. They are more fruity, earthy, and smoky than hot. The heat comes primarily from the dried chile de árbol peppers. For a completely mild version, simply omit the chile de árbol entirely. For a spicier experience, add 3 to 4 chile de árbol peppers or include a chipotle pepper in adobo sauce in the blender.

4. Can I make the sauce ahead of time?

Absolutely. Making the birria sauce up to 24 hours in advance is actually a great strategy. Once blended, let the sauce cool completely and store it in an airtight container in the refrigerator overnight. When you’re ready to cook, pour the cold sauce directly over the raw chicken in the slow cooker and proceed as written. The sauce also freezes well for up to 3 months, making it possible to prep ahead in large batches.

5. What type of tortilla is best for birria tacos?

Corn tortillas are traditional and strongly recommended for birria tacos. They have a natural earthiness that complements the smoky chile flavors, and when dipped in the orange consomé fat and pan-fried, they become crispy and deeply flavored in a way that flour tortillas simply don’t replicate. Look for corn tortillas labeled “masa” or “stone-ground” for the best quality and structural integrity. Thin tortillas can become soggy too quickly, so slightly thicker varieties hold up better.

Read Also: Corn Tortilla Recipe

Final Thoughts

This Crockpot Chicken Birria Recipe is one of those dishes that genuinely feels special, even on a regular Tuesday night.

There’s real magic in the way those dried chiles and warm spices transform simple chicken into something so deeply flavorful and satisfying.

The slow cooker does the bulk of the work, which means you get a stunning, complex meal without standing over the stove all day.

Once you taste that first crispy, cheesy, consomé-dipped taco, you’ll understand why birria has become such a beloved staple in kitchens everywhere.

Give this recipe a try and let me know how it turned out in the comments below! Did you serve it as tacos, stew, or something else entirely? Share your photos and tag along, because I’d love to see your version of this incredible dish.

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• Birria Tacos Recipe
• Chicken Tacos Recipe
• Street Tacos Recipe
• Fish Tacos Recipe
• Easy Guacamole Recipe
• Corn Salsa Recipe
• Seven Layer Dip Recipe
• Taco Seasoning Recipe
• Red Pozole Recipe
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