Welcome to the world of flavor-packed, comforting food! If you’re looking for a delicious way to spice up your dinner routine, then look no further than Crock Pot Chicken Birria Tacos. This mouthwatering recipe originated from Jalisco, Mexico, and is loved for its rich, savory flavor and tender, juicy chicken. Utilizing a slow cooker makes it incredibly easy for you to prepare, allowing the spices and ingredients to meld together perfectly while you go about your day. With every bite, you will be transported to a delightful culinary experience, making it a must-try for any taco lover.
Why We Love This Crock Pot Chicken Birria Tacos Recipe
What you’ll love most about this Crock Pot Chicken Birria Tacos recipe is how simple it is to make and how satisfying it feels to serve. The combination of spices, tender chicken, and warm tortillas creates a delightful harmony of flavors that excites your taste buds. Plus, the slow-cooking process means that you can prep the meal and let the crock pot do the work. No need for constant supervision. When you return, you’ll find a richly flavored dish waiting just for you.
Ingredients
To create mouthwatering Crock Pot Chicken Birria Tacos, you’ll need the following ingredients:
- 2 dried ancho chilis
- 2 dried guajillo chilis
- 2 dried arbol chilis
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 lbs boneless skinless chicken thighs
- 2 Tbsp avocado oil
- 1 cup yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 Tbsp apple cider vinegar
- 2 Tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 tsp sea salt (to taste)
- Corn tortillas
- Mozzarella cheese (or Oaxaca cheese or Asadero cheese)
- Fresh cilantro
How to Make Crock Pot Chicken Birria Tacos Directions
Creating delicious Crock Pot Chicken Birria Tacos may seem daunting, but it’s a straightforward process that anyone can master. Follow these easy steps to bring this dish from your kitchen to your table.
- Prepare the Chilis: Start by roasting the dried chilis. In a dry skillet over medium heat, lightly toast the ancho, guajillo, and arbol chilis for about 1-2 minutes, until they become fragrant. Be careful not to burn them, as this can create bitterness.
- Soak the Chilis: Once toasted, remove the chilis from the skillet and place them in a bowl. Cover them with hot water and let them soak for 15-20 minutes. This will soften the chilis and make them easier to blend.
- Create the Spice Blend: While the chilis are soaking, toast the black peppercorns and coriander seeds in the dry skillet for about a minute until they release their aroma. Grind them into a fine powder using a spice grinder or mortar and pestle.
- Make the Marinade: Drain the soaked chilis and place them in a blender along with the ground spices, bay leaf, cinnamon stick, onion, garlic, chicken broth, apple cider vinegar, tomato paste, oregano, ground cumin, and salt. Blend until smooth, adding a bit more chicken broth if necessary to achieve a silky consistency.
- Prepare the Chicken: In your Crock Pot, heat the avocado oil over medium-high heat. Add the chicken thighs and sear them for just a couple of minutes on each side until browned. This step is optional but adds an extra layer of flavor.
- Combine Everything in the Crock Pot: Pour the marinade over the seared chicken in the Crock Pot. Make sure the chicken is fully covered in the aromatic sauce.
- Cooking: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender and flavorful.
- Shred the Chicken: Once cooked, remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the Crock Pot, mixing it with the broth to keep it moist and juicy.
- Prepare the Tacos: To assemble your tacos, heat the corn tortillas on a skillet. Fill them with a generous portion of shredded chicken, top with cheese, and sprinkle fresh cilantro on top. If you like, you can also add chopped onions or a squeeze of lime for extra flavor.
How to Serve Crock Pot Chicken Birria Tacos Recipe
Serving up your Crock Pot Chicken Birria Tacos is almost as enjoyable as making them! Arrange the warm tacos on a platter and serve them with a small bowl of the flavorful consommé or broth from the crock pot. This sauce can be used for dipping, adding an additional depth of flavor that enhances each bite of your tacos. Consider serving alongside some fresh cilantro, diced onions, and lime wedges so that diners can customize their tacos to their taste.
Expert Tips: Crock Pot Chicken Birria Tacos Recipe
- Adjust Spice Levels: If you prefer a milder flavor, you can reduce the number of dried chilis or even omit the arbol chilis, which are on the spicier side. Alternatively, if you want a kick, consider adding more chilis or some hot sauce when serving.
- Searing the Chicken: Searing your chicken thighs before placing them in the crock pot adds more depth to the flavor, but it is not necessary. You can skip this step if you’re short on time.
- Use Fresh Ingredients: Fresh garlic, onions, and spices always enhance the overall taste. If you can, try to use fresh for the best results.
- Hold the Heat: If you’re preparing this dish for a gathering, keep the crock pot on warm so your guests can serve themselves when they’re ready.
How to Store Crock Pot Chicken Birria Tacos Recipe
If you have leftover Chicken Birria, store it properly to retain its delicious flavor. Place the shredded chicken along with some of the broth in an airtight container. Allow it to cool completely before sealing. You can refrigerate the leftovers for up to 3-4 days. If you want to keep it even longer, consider freezing it. Just make sure to transfer it to a freezer-safe container. Thaw overnight in the fridge before reheating.
Variation of Crock Pot Chicken Birria Tacos Recipe
While Chicken Birria Tacos are fantastic on their own, you can switch things up with a few variations. Consider trying pulled pork instead of chicken, if you’d like to experiment with a different protein. You can also add a variety of toppings such as avocado slices, a drizzle of crema, pickled jalapeños, or even a splash of your favorite salsa for an extra layer of flavor. For those who enjoy a textural contrast, adding some crunchy slaw can make a delicious addition, balancing the softness of the chicken and tortilla.
FAQ
What is the best type of tortilla to use for Chicken Birria Tacos?
Corn tortillas are traditionally used for Chicken Birria Tacos, as they add authenticity and a lovely texture that complements the juicy chicken. You can also use flour tortillas if you prefer.
Can I use chicken breast instead of thighs?
While chicken breasts can be used, they may not be as tender and juicy compared to chicken thighs. If you choose to go this route, be mindful of cooking time, as breasts cook faster and can dry out if overcooked.
How can I make the dish gluten-free?
The ingredients in this recipe are already gluten-free. Just ensure that any brands you use for broths or sauces don’t contain gluten.
Can I make Chicken Birria tacos ahead of time?
Yes! This dish is excellent for meal prep. Make the chicken a day in advance. Just ensure you reheat gently when it’s time to serve to keep it moist and tender.
Crock Pot Chicken Birria Tacos
Ingredients
For the Marinade
- 2 dried dried ancho chilis Roasted and soaked
- 2 dried dried guajillo chilis Roasted and soaked
- 2 dried dried arbol chilis Roasted and soaked
- 1 tsp black peppercorns Toasted and ground
- 1 tsp coriander seeds Toasted and ground
- 1 bay leaf
- 1 stick cinnamon stick
- 2 lbs boneless skinless chicken thighs
- 2 Tbsp avocado oil For searing chicken
- 1 cup yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 Tbsp apple cider vinegar
- 2 Tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 tsp sea salt To taste
- corn tortillas For serving
- Mozzarella cheese (or Oaxaca cheese or Asadero cheese) For topping
- Fresh cilantro For garnish
Instructions
Preparation
- Start by roasting the dried chilis in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Remove chilis from skillet and soak in hot water for 15-20 minutes.
- Toast the black peppercorns and coriander seeds for about a minute. Grind them into a fine powder.
- Drain the soaked chilis and blend them with the ground spices, bay leaf, cinnamon stick, onion, garlic, chicken broth, apple cider vinegar, tomato paste, oregano, ground cumin, and salt until smooth.
Cooking
- Heat avocado oil in the Crock Pot and optionally sear the chicken thighs for a few minutes on each side.
- Pour the marinade over the seared chicken ensuring it is fully covered.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fork-tender.
Assembly
- Remove chicken, shred it with forks and mix it back with the broth.
- Heat corn tortillas and fill them with shredded chicken, cheese, and cilantro. Customize with extra toppings like onions or lime if desired.
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