I started making Crockpot Chicken Thigh Birria Tacos on hectic weeknights and they quickly became a family favorite. Tender, shredded chicken slow-cooked in a smoky, chile-spiced sauce, served in warm corn tortillas with a bright squeeze of lime and fresh cilantro — it’s comforting, impressive, and low-effort. If you want big flavor without babysitting the stove, this is the kind of recipe that wins every time and scales easily for leftovers or a casual party. For a different pulled-chicken spin I sometimes check techniques from other slow-cooker recipes to tweak timing and texture: slow-cooker pulled chicken tips.
Why you’ll love this dish
This recipe delivers deep, authentic birria flavor with minimal hands-on time. Using chicken thighs keeps the meat juicy and forgiving in the crockpot, while dried guajillo and ancho chiles give that rich, slightly fruity heat without overpowering. It’s budget-friendly, family-friendly, and great for meal prep or feeding a crowd.
“Perfect weeknight comfort — smoky, juicy, and easy enough to throw in the crockpot before work.” — a regular at my table
If you love bold chicken-thigh recipes, you’ll appreciate how the thighs hold flavor and texture compared to leaner cuts; for more inspiration on cooking thighs, I like comparing different approaches like this Bobby Flay chicken thigh technique.
The cooking process explained
Quick overview before you cook: seed and soak the dried chiles, blend them into a smooth chile-onion-garlic sauce, season and nestle the chicken thighs in the crockpot, pour the sauce and broth over, then slow-cook until the meat falls apart. Finish by shredding the chicken and serving in warmed corn tortillas with cilantro, lime, and a cup of the cooking liquid as dipping consomé.
This approach gives you hands-off long simmer time to develop flavor while keeping the active time under 30 minutes. If you’ve made other slow-cooker chicken dishes, the workflow will feel familiar; troubleshooting and timing tips later will help dial it in precisely (also helpful if you usually follow crockpot chicken breast methods).
Key Ingredients
- 2 lbs chicken thighs (bone-in or boneless; skin removed is optional)
- 4 cups beef or chicken broth (beef gives richer color and depth)
- 3 dried guajillo chiles, seeded
- 2 dried ancho chiles, seeded
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon oregano
- Salt and pepper to taste
- Corn tortillas, warmed
- Fresh cilantro, chopped (for serving)
- Lime wedges (for serving)
Notes and substitutions:
- Swap broth types depending on desired richness: beef broth boosts savory depth; chicken broth keeps it lighter.
- If you prefer less heat, remove ribs from the chiles as well as seeds, or reduce the number of ancho chiles.
- For a herb-forward variation, try finishing with a spoonful of chimichurri on the side (see similar ideas here: chimichurri chicken-thigh inspiration).
Step-by-step instructions
- Seed and soak chiles: Remove stems and seeds from the guajillo and ancho chiles. Place them in warm water for about 15 minutes until softened. Drain but reserve a little soaking liquid if needed.
- Blend the sauce: In a blender, add the softened chiles, quartered onion, minced garlic, cumin, oregano, and a splash (about 1/4 cup) of the broth. Blend until very smooth. If thick, add more broth a little at a time to help it puree.
- Prep the chicken: Season the chicken thighs generously with salt and pepper. Place them in a single layer in the crockpot.
- Combine and cook: Pour the blended chile sauce over the chicken, then add the remaining broth so the thighs are mostly submerged.
- Slow-cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours. The thighs are done when they’re fork-tender and easily shred.
- Shred and finish: Remove the thighs to a cutting board, shred with two forks, and return the meat to the crockpot to soak briefly in the sauce. Taste and adjust salt.
- Serve: Warm corn tortillas, fill with shredded chicken, sprinkle with chopped cilantro, and add a squeeze of lime. Ladle some of the cooking liquid into small bowls for dipping — that’s your consomé.
Best ways to enjoy it
- Traditional tacos: Warm corn tortillas, shredded birria chicken, cilantro, diced onion, lime wedges, and a side of consomé for dipping.
- Birria bowls: Serve the shredded chicken over rice or cauliflower rice with black beans, pickled red onion, avocado, and drizzles of crema.
- Quesabirria: Place cheese-topped tortillas on a griddle, add shredded chicken, fold, and toast until the cheese melts; dip into the consomé.
- Party platter: Assemble a taco station with warmed tortillas, bowls of cilantro/lime, sliced radish, and bowls of consomé for dipping.
Pair with a simple Mexican street corn salad, pickled onions, or a citrusy cabbage slaw to balance the rich, smoky flavors.
Storage and reheating tips
- Refrigerator: Store cooled shredded chicken and consomé in separate airtight containers for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, until steaming.
- Freezing: Freeze the shredded chicken and consomé together or separately in freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating tortilla tacos: Reheat tacos briefly in a hot skillet or on a griddle to crisp the tortilla edges; avoid microwaving filled tacos to prevent sogginess.
- Food safety: Always cool leftovers quickly and refrigerate within two hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Toast the chiles briefly: For deeper flavor, toast them in a dry skillet for 15–30 seconds per side before soaking, watching carefully to avoid burning.
- Strain the sauce: If you prefer a silky consomé, strain the blended sauce through a fine-mesh sieve before adding to the crockpot.
- Balance the acidity: If the sauce tastes too bitter after blending, add a teaspoon of honey or a squeeze of orange juice to round it out.
- Use bone-in thighs for extra body: Bones add gelatin and mouthfeel to the consomé; remove bones before shredding or serve the meat off the bone.
- Crisping option: For a delightful textural contrast, sear shredded chicken quickly in a hot skillet with a little oil after shredding to get lightly crispy edges.
Creative twists
- Pork birria: Substitute pork shoulder and increase cook time until fork-tender for a more traditional birria texture.
- Vegetarian swap: Use jackfruit or shredded roasted mushrooms and vegetable broth; add smoked paprika for depth.
- Spicy version: Add one chipotle in adobo to the blender for smoky heat.
- Cheese-forward: Make quesabirria with Oaxaca or mozzarella for melty, satisfying pulls.
- Regional spin: Finish with a spoonful of Mexican crema and crumbled cotija for an upscale street-taco feel.
Your questions answered
Q: Can I use boneless, skinless chicken thighs?
A: Yes — boneless, skinless thighs work fine and will shred more quickly. If you want richer consomé, use bone-in thighs.
Q: How long does this take to prep and cook?
A: Active prep is about 20–30 minutes (soaking and blending included). Cook time is 6–8 hours on low or 3–4 hours on high.
Q: Can I make this in an Instant Pot?
A: Yes. Sauté toast the chiles briefly, blend as directed, then pressure-cook on high for about 18–20 minutes with a natural release. Adjust liquid slightly to prevent burn and follow your pressure cooker’s safety guidelines.
Q: Is the consomé safe to reuse?
A: Absolutely — store the consomé in the fridge and use within 4 days. It also freezes well for later dipping or to add to soups.
Q: How can I reduce prep time?
A: Use a high-quality jarred adobo or guajillo sauce in a pinch, or roast onions and garlic ahead for a quicker blender step.
Conclusion
If you want more inspiration for slow-cooker birria-style chicken, check this practical take on Crock Pot Chicken Birria Tacos – The Roasted Root, and for another tested slow-cooker version try Slow Cooker Chicken Birria Tacos | Chef Elizabeth Reese. These resources complement the tips above and offer helpful variations to experiment with.
Crockpot Chicken Thigh Birria Tacos
Ingredients
Main Ingredients
- 2 lbs Chicken thighs Bone-in or boneless; skin removed is optional.
- 4 cups Beef or chicken broth Beef gives richer color and depth.
- 3 pieces Dried guajillo chiles Seeded.
- 2 pieces Dried ancho chiles Seeded.
- 1 medium Onion, quartered
- 4 cloves Garlic, minced
- 1 tablespoon Cumin
- 1 tablespoon Oregano
- to taste Salt and pepper
- Corn tortillas Warmed For serving.
- Fresh cilantro Chopped For serving.
- Lime wedges For serving
Instructions
Preparation
- Seed and soak the chiles: Remove stems and seeds from the guajillo and ancho chiles. Place them in warm water for about 15 minutes until softened. Drain but reserve a little soaking liquid if needed.
- Blend the sauce: In a blender, add the softened chiles, quartered onion, minced garlic, cumin, oregano, and a splash of the broth. Blend until very smooth. If thick, add more broth a little at a time to help it puree.
- Prep the chicken: Season the chicken thighs generously with salt and pepper. Place them in a single layer in the crockpot.
Cooking
- Combine and cook: Pour the blended chile sauce over the chicken, then add the remaining broth so the thighs are mostly submerged.
- Slow-cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours. The thighs are done when they’re fork-tender and easily shred.
Finishing
- Shred the chicken: Remove the thighs to a cutting board, shred with two forks, and return the meat to the crockpot to soak briefly in the sauce. Taste and adjust salt.
Serving
- Serve: Warm corn tortillas, fill with shredded chicken, sprinkle with chopped cilantro, and add a squeeze of lime. Ladle some of the cooking liquid into small bowls for dipping — that’s your consomé.
