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Tender Crockpot Chicken Birria Tacos Recipe Easy Homemade with Savory Consommé

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A comforting and flavorful slow-cooked chicken birria taco recipe with a rich, smoky consommé perfect for dipping or sipping. Easy to prepare in a crockpot with simple ingredients and bold spices.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 4 guajillo dried chilies, stems and seeds removed
  • 2 ancho dried chilies, stems and seeds removed
  • 2 large Roma tomatoes, quartered
  • 1 medium white onion, roughly chopped
  • 4 cloves garlic, peeled
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1 tsp ground black pepper
  • 1 tsp salt, adjust to taste
  • 1/2 tsp ground cinnamon
  • 2 tbsp apple cider vinegar
  • 2 cups low sodium beef or chicken broth
  • 2 whole bay leaves
  • Fresh cilantro for garnish (optional)
  • Corn tortillas, warmed, for serving
  • Crumbled queso fresco or shredded Oaxaca cheese (optional)

Instructions

  1. Toast the guajillo and ancho chilies in a dry skillet over medium heat for about 10 minutes, flipping frequently until fragrant and slightly darkened but not burnt. Remove from heat and soak chilies in hot water for 20 minutes until softened.
  2. In a blender, combine softened chilies, tomatoes, onion, garlic, cumin, smoked paprika, oregano, black pepper, cinnamon, apple cider vinegar, and 1 cup of broth. Blend on high until smooth and velvety. Add more broth if needed. Taste and adjust salt.
  3. Place chicken breasts or thighs in the slow cooker. Pour the chili sauce over the chicken, add remaining broth and bay leaves. Stir gently to coat the chicken evenly.
  4. Cover and cook on low for 6 to 8 hours until chicken is fall-apart tender.
  5. Remove chicken with tongs and shred with two forks. Remove bay leaves from the sauce. Optionally strain the sauce through a fine sieve to create a clear consommé for dipping or sipping.
  6. Warm corn tortillas on a skillet or griddle until pliable and lightly charred. Pile shredded chicken onto tortillas, sprinkle with fresh cilantro and cheese if using. Serve with a small bowl of consommé on the side for dunking.

Notes

Toast dried chilies carefully to avoid bitterness. Slow cook on low heat around 200°F for best flavor and tenderness. Shred chicken after it cools slightly to avoid mashing. Reserve some consommé to mix with shredded chicken to keep it juicy. Adjust consommé intensity by adding water or broth if too salty. Butter or oil can be added for extra richness. Leftovers store well in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: chicken birria tacos, crockpot birria, slow cooker tacos, birria consommé, easy chicken tacos, Mexican tacos, comfort food, slow cooked chicken

Find it online: https://realityeats.com/tender-crockpot-chicken-birria-tacos-recipe-easy-homemade-with-savory-consomm-e/