Crockpot Chicken Thigh Birria Tacos
Tender, shredded chicken slow-cooked in a smoky, chile-spiced sauce, served in warm corn tortillas with lime and fresh cilantro. A comforting and impressive weeknight dish.
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.
Notes
Store cooled shredded chicken and consomé in separate airtight containers for up to 4 days. Reheat gently on low heat, stirring occasionally. For freezing, use freezer-safe bags, thaw overnight in the fridge.