Crockpot Chicken Birria
This Crockpot Chicken Birria delivers fall-apart tender chicken in a rich, smoky consomé made with three types of dried chiles. The slow cooker does all the work, producing juicy shredded meat perfect for crispy quesabirria tacos, stew bowls, or meal prep.
Equipment
- 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
- Cutting board
- Tongs - Or two forks for shredding
- Fine-mesh strainer - Optional, for silkier sauce
- Ladle
- Measuring cups and spoons
- Heatproof bowl - For soaking chiles
Ingredients
- 2.5 lbs chicken thighs - 1.1 kg, boneless, skinless
- 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 white onion - medium, roughly chopped
- 6 garlic cloves - peeled
- 2 Roma tomatoes - roughly chopped; or one 14 oz / 400g can diced tomatoes
- 2 cups chicken broth - 480 ml, divided
- 2 tablespoons apple cider vinegar - 30 ml
- 1 teaspoon dried Mexican oregano - 5 ml; or regular oregano
- 1 teaspoon ground cumin - 5 ml
- 0.5 teaspoon smoked paprika - 2.5 ml
- 0.25 teaspoon ground cinnamon - 1.25 ml
- 0.25 teaspoon ground cloves - 1.25 ml
- 2 bay leaves
- 1.5 teaspoons kosher salt - 7.5 ml, plus more to taste
- 0.5 teaspoon black pepper - 2.5 ml
- 1 tablespoon neutral oil - 15 ml; avocado or vegetable oil
For Serving (Optional but Recommended)
- corn tortillas
- Oaxaca cheese - or mozzarella, shredded
- cilantro - fresh, for garnish
- white onion - diced, for garnish
- lime wedges - for serving
Instructions
- Toast guajillo, ancho, and chile de árbol peppers in a dry skillet over medium heat for 30-45 seconds per side until fragrant. Do not let them smoke or burn.
- Pour boiling chicken broth (1.5 cups / 360 ml) over the toasted chiles and soak for 20-25 minutes until soft and pliable. Reserve the soaking liquid.
- Sauté onion in oil over medium heat for 4-5 minutes until softened. Add garlic for 1-2 minutes, then tomatoes for 3-4 minutes until they break down.
- Blend softened chiles, sautéed aromatics, soaking liquid, vinegar, oregano, cumin, paprika, cinnamon, cloves, salt, and pepper until completely smooth, 60-90 seconds.
- Place chicken thighs in a single layer in the slow cooker. Pour blended sauce and remaining 0.5 cup (120 ml) broth over the chicken, add bay leaves, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove chicken to a cutting board and shred with two forks. Discard bay leaves, adjust consomé seasoning, then return shredded chicken to the slow cooker and stir to coat.
- For crispy tacos, dip corn tortillas in the orange consomé fat, fill with cheese and chicken, pan-fry until crispy, and serve with a side of consomé for dipping.
Notes
- Toast chiles properly: 30-45 seconds per side activates essential oils for that signature birria flavor. Burnt chiles will make the sauce bitter.
- Blend thoroughly: Blend for at least 60-90 seconds to ensure no fibrous chile skin remains. A gritty sauce is the most common issue with birria.
- Choose chicken thighs over breasts: The higher fat content keeps chicken moist and juicy during the long cook. Breasts tend to dry out.
- Cook on LOW when possible: 6-8 hours on low yields significantly more tender results than 3-4 hours on high.
- Don't discard the fat: The orange-red fat on the consomé surface is your secret weapon for crispy, flavorful tacos.
- Make ahead: Prepare the chile sauce up to 24 hours in advance and refrigerate. The flavors deepen overnight.
- Spicier version: Add 2-3 more chile de árbol peppers or include one chipotle pepper in adobo for smoky heat.
- Milder version: Omit the chile de árbol entirely for a completely mild sauce that still has all the guajillo and ancho depth.
- Storage: Store shredded chicken and consomé together in an airtight container in the fridge for 5-7 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened. For tacos, reheat chicken in a skillet before assembling.