If you’re searching for a taco experience that’s bursting with bold flavors and comforting warmth, you’ve got to try this Crockpot Chicken Birria Tacos Recipe. Tender chicken thighs slowly simmered in a smoky, spicy adobo and birria seasoning sauce create a rich filling that’s juicy and irresistible. Paired with melty cheese inside crisped tortillas, these tacos make for the perfect weeknight dinner or party dish that will have everyone reaching for seconds.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of cooking, and for this recipe, you’ll find that simple staples come together beautifully to build an unforgettable flavor profile. Each item plays a crucial role, from the tender chicken thighs that soak up every bit of spice, to the fire roasted tomatoes adding smoky sweetness, all harmonizing perfectly in this dish.
- 2 pounds boneless skinless chicken thighs: These provide juicy, tender meat that easily shreds after slow cooking.
- 1 onion (sliced): Adds a natural sweetness and depth when softened in the Crockpot.
- 7 ounce canned chipotle peppers in adobo sauce: Brings smoky heat and complexity to the sauce, elevating the whole taco.
- 14.5 ounce fire roasted tomatoes: Lends a rich, smoky element that complements the peppers beautifully.
- 1 ounce birria seasoning: The traditional blend of spices that gives this recipe its signature Mexican flavor.
- Taco sized tortillas: Soft, warm tortilla shells perfect for wrapping the delicious filling.
- Mexican cheese (or mozzarella): Melts perfectly to create that irresistible gooey layer inside the tacos.
- Cilantro and onion (for serving): Fresh toppings that add brightness and a little crunch.
How to Make Crockpot Chicken Birria Tacos Recipe
Step 1: Prepare the Base
Start by placing the chicken thighs and sliced onion directly into the bottom of your slow cooker. This lays the foundation for the flavors to meld together slowly, allowing the onion to soften thoroughly and the chicken to become perfectly tender.
Step 2: Mix the Sauce
In a small bowl, combine the garlic, canned chipotle peppers with their adobo sauce, fire roasted tomatoes, and birria seasoning. Mix them until fully blended—the smoky tomato base combined with the fragrant spices is what gives this dish its unforgettable character.
Step 3: Coat the Chicken
Pour the flavorful sauce mixture on top of the chicken and onions, making sure every piece is fully coated. This ensures the chicken will soak up all those spicy, smoky flavors as it cooks low and slow.
Step 4: Slow Cook
Cover and cook on low for 6 hours or on high for 4 hours. The slow cooker method is perfect here because it gently tenderizes the chicken until it falls apart at the slightest touch of a fork.
Step 5: Shred the Chicken
Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. It will be juicy and infused with deep flavors from the sauce.
Step 6: Assemble the Tacos
Heat a non-stick skillet over medium heat. Before placing the tortilla in the pan, dip it briefly into the cooking liquid to soak up that flavorful broth. Yes, it might get a little messy, but trust me, this step takes your tacos to the next level.
Step 7: Fill and Crisp
Lay the dipped tortilla in the hot pan, add a generous scoop of shredded chicken, and then sprinkle with cheese. Fold the tortilla in half and gently press it down. Cook until the bottom is crispy and golden, then flip and crisp the other side. The result is a heavenly cheesy-crisp taco that’s impossible to resist.
Step 8: Serve and Enjoy
Repeat these steps with the remaining tortillas and filling. Serve your Crockpot Chicken Birria Tacos piping hot with extra cooking sauce on the side for dipping, and watch as everyone savors every last bite.
How to Serve Crockpot Chicken Birria Tacos Recipe
Garnishes
Fresh garnishes make all the difference here. Sprinkle chopped cilantro and finely diced raw onions on top to add a burst of brightness and crunch that cuts through the rich, saucy chicken. A squeeze of lime juice can also electrify the flavors and lift the entire dish.
Side Dishes
These tacos pair beautifully with traditional sides like Mexican rice or refried beans for a classic meal. A simple side salad with fresh avocado, tomatoes, and a tangy vinaigrette can add a refreshing balance as well.
Creative Ways to Present
For a fun twist, serve the tacos open-faced on small plates with ramekins of the birria sauce for dipping on the side. Or, turn it into a taco bowl by layering the chicken birria over rice and topping with cheese, avocado, and your favorite salsas. The versatility of this Crockpot Chicken Birria Tacos Recipe means you can tailor the presentation to any occasion.
Make Ahead and Storage
Storing Leftovers
Any leftover birria chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen even more after a day, making for delicious next-day meals or snacks.
Freezing
This recipe freezes beautifully. Store the shredded chicken along with some of the cooking liquid in freezer-safe containers. When you’re ready, simply thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating
To bring leftovers back to life, warm the birria chicken over low heat on the stovetop, adding a splash of the reserved sauce or broth to keep it moist. For the crispiest tacos, assemble and pan-fry the tortillas just before serving.
FAQs
Can I use chicken breasts instead of thighs?
While chicken thighs are preferred for their juiciness and ability to stay tender, you can use chicken breasts if needed. Just keep an eye on cooking time as breasts can dry out more quickly.
Is the birria seasoning hard to find?
Birria seasoning is becoming more widely available in grocery stores and online. If you can’t find it, you can substitute with a blend of chili powders, cumin, garlic powder, and other Mexican spices for a similar flavor.
Can I make this recipe spicy or mild?
The heat level can be easily adjusted by adding more or less chipotle peppers in adobo sauce. Removing the seeds from the peppers will also reduce the spice if you prefer milder tacos.
What type of cheese works best?
Mexican cheese like Oaxaca or Chihuahua melts wonderfully and has authentic flavor, but mozzarella is a great alternative if you’re in a pinch. The key is to use a cheese that melts nicely and creates that gooey texture.
Can I prepare this in an Instant Pot?
Absolutely! Use the slow cook function on your Instant Pot following the same time guidelines, or pressure cook on high for about 30 minutes and then shred the chicken once done.
Final Thoughts
This Crockpot Chicken Birria Tacos Recipe is truly a game changer for taco nights. It combines ease, bold flavors, and irresistible textures all in one dish that feels like a special treat any night of the week. Trust me, once you try these smoky, cheesy, tender birria tacos, they’ll become a beloved staple in your recipe collection. So fire up that slow cooker and dive into these deliciously satisfying tacos!
Print
Crockpot Chicken Birria Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
Enjoy these flavorful Crockpot Chicken Birria Tacos, slow-cooked to tender perfection with smoky chipotle and birria seasoning. This easy recipe combines juicy shredded chicken with melted cheese and traditional toppings, served in crispy tortillas dipped in the rich cooking sauce for the ultimate Mexican comfort food experience.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 onion, sliced
- 7 ounces canned chipotle peppers in adobo sauce
- 14.5 ounces fire roasted tomatoes
- 1 ounce birria seasoning
Taco Assembly
- Taco-sized tortillas
- Mexican cheese or mozzarella, as needed
- Cilantro, chopped, for serving
- Onion, finely chopped, for serving
Instructions
- Prepare the Slow Cooker: Place the chicken thighs and sliced onion into the bottom of your slow cooker, spreading them out evenly.
- Make the Sauce: In a small bowl, combine the chipotle peppers in adobo sauce, fire roasted tomatoes, birria seasoning, and minced garlic. Mix thoroughly until well incorporated.
- Coat the Chicken: Pour the sauce mixture over the chicken and onion in the slow cooker, ensuring the chicken is completely coated with the sauce.
- Cook the Chicken: Cover the slow cooker and cook on high for 4 hours or on low for 6 hours, until the chicken is very tender and can be shredded easily with forks.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it finely using two forks.
- Heat the Skillet: Preheat a non-stick skillet over medium heat to prepare the tortillas.
- Dip the Tortillas: Dip each tortilla briefly into the flavorful cooking liquid from the slow cooker, then immediately place it in the hot skillet.
- Assemble the Tacos: Add a generous scoop of shredded chicken, followed by a handful of cheese, and any preferred toppings like cilantro and onion onto one half of the tortilla in the skillet.
- Cook and Crisp: Fold the tortilla over the filling, gently press it down, and cook until the bottom is golden and crispy, then carefully flip to crisp the other side.
- Serve: Repeat with remaining tortillas and chicken. Serve the tacos hot with extra cooking sauce on the side for dipping.
Notes
- Dipping the tortillas in the cooking liquid adds amazing flavor and helps them crisp up beautifully, so don’t skip this step.
- You can substitute mozzarella cheese with other melty cheeses like Oaxaca or Monterey Jack if desired.
- Serve with fresh lime wedges for an added burst of brightness.
- Leftover shredded chicken can be stored in the refrigerator for up to 3 days or frozen for later use.
- For spicier tacos, add extra chipotle peppers or a dash of hot sauce to the sauce mixture.
