Slow Cooker Chicken Birria is super flavor, has a gorgeous deep color, and is perfect by itself in a bowl or as tacos, nachos, or quesadillas.
Traditional birria is made with lamb, goat, or beef.
It’s a stew that originated in Mexico and typically has chiles, spices, and cooked low and slow.
It starts with dried ancho and guajillo chiles, which my store does not carry.
Buuuut, there’s always Amazon or specialty stores where you can find these.
Click below to order the chiles from Amazon
How to Make Slow Cooker Chicken Birria
Since the chiles are dried, we first need to bring them back to life by rehydrating them.
Remove the stems and shake out most of the seeds.
Then, bring a can of chicken broth to a boil in a saucepan, remove from heat, and add the chiles.
Let them soak for about 20 minutes.
Add the chiles and broth to a food processor or blender.
Then add apple cider vinegar, salt, pepper, honey, oregano, cumin, garlic, ginger, bay leaves, and cinnamon.
Let this blend for at least a minute or two to make sure it’s blended evenly.
Place 4 pounds chicken breasts in a slow cooker with a diced onion and two cans of Rotel tomatoes.
Then add the flavor packed chile paste.
Give it a little stir and turn the slow cooker on low for 6 to 8 hours.
And use two forks to shred the chicken right in the slow cooker.
And now you have a huge pot of birria to enjoy!
Or use it as tacos filling, nachos, or in quesadillas.
This makes a TON, so if you have leftovers just place in a container and freeze for up to 3 months.
We enjoyed our Slow Cooker Chicken Birria as chili one day and as tacos the next day 🙂
I highly recommend making these Sweet Pickled Red Onions, so good on tacos, burgers, and nachos too!
If you like Slow Cooker Chicken Birria, you might also like these recipes…
Slow Cooker Chicken Birria
Slow Cooker Chicken Birria is perfect in a bowl or as tacos, this is a mixed up version using chicken rather than beef but just as flavorful
- 5 dried ancho chiles
- 5 dried guajillo chiles
- 1 14 oz can chicken broth
- 2 Tbsps apple cider vinegar
- 2 Tbsps kosher salt
- 2 Tbsps honey
- 3/4 Tbsp pepper
- 3/4 Tbsp cumin
- 3/4 Tbsp dried oregano
- 1/2 Tbsp ground ginger
- 1 tsp ground cinnamon
- 6 cloves garlic
- 3 bay leaves
- 4 pounds chicken breast
- 1 onion diced
- 2 10 oz cans Rotel tomatoes
- Optional toppings: cilantro, avocado, sweet pickled red onions, lime, diced onions, soft tortillas
Remove the chile stems and shake out most of the seeds.
Put the chicken broth in a small saucepan, bring to a boil, and remove from heat. Add the chiles to the hot broth. Let soak for 20 minutes.
Add the chicken broth and chiles to a blender or food processor and add the apple cider vinegar, salt, honey, pepper, cumin, oregano, ginger, cinnamon, garlic, and bay leaves. Blend on low for at least 1 minute.
Put the chicken into a slow cooker. Add the diced onion and cans of Rotel tomatoes. Pour the chile mixture from the blender over top and stir it a little. Turn the slow cooker on low for 6 to 8 hours.
Shred the chicken with two forks right in the slow cooker. Serve in bowls with desired toppings or use as a filling for tacos, quesadillas, burritos, or on top of nachos.