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.
