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
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.