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Easy Crockpot Chicken Birria Tacos Recipe with Homemade Dipping Consommé

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A comforting and easy-to-make crockpot chicken birria taco recipe featuring tender shredded chicken and a rich homemade consommé for dipping. Perfect for busy days and gatherings.

Ingredients

Scale
  • 3 lbs boneless skinless chicken thighs
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 garlic cloves, peeled
  • 1 small white onion, quartered
  • 1 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 2 cups chicken broth (low sodium preferred)
  • Salt and pepper to taste
  • 12 small corn tortillas
  • Fresh cilantro, chopped
  • White onion, finely diced
  • Lime wedges (for serving)
  • Queso fresco or shredded cheese (optional)

Instructions

  1. Remove stems and seeds from dried guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn.
  2. Place toasted chilies in a bowl and cover with hot water. Soak for about 15 minutes until softened.
  3. Drain chilies and add to a blender with chipotle pepper, garlic, onion, apple cider vinegar, cumin, smoked paprika, oregano, cinnamon, and 1 cup chicken broth. Blend until smooth, adding more broth if needed.
  4. Place chicken thighs in crockpot and season with salt and pepper. Pour chili sauce over chicken, coating evenly. Add remaining 1 cup chicken broth.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and shreds easily.
  6. Shred chicken directly in crockpot with two forks and mix with sauce. Adjust seasoning if needed.
  7. Ladle some cooking liquid into a separate bowl for dipping consommé. Add salt or lime juice to taste.
  8. Heat tortillas on a skillet or griddle until soft and slightly crispy at edges.
  9. Assemble tacos by filling tortillas with shredded chicken, chopped onion, cilantro, and cheese if desired. Serve with lime wedges and consommé for dipping.

Notes

Toast chilies lightly to avoid bitterness. Blend sauce until smooth for best consommé texture. Shred chicken well to absorb sauce. If sauce is too thin after cooking, remove chicken and simmer sauce on stove to thicken. Limit crockpot lid openings during cooking to maintain heat. Warm tortillas well before dipping to prevent tearing.

Nutrition

Keywords: chicken birria, crockpot birria, birria tacos, slow cooker tacos, consommé, easy Mexican recipe, crockpot chicken, homemade birria

Find it online: https://twirltaste.com/easy-crockpot-chicken-birria-tacos-recipe-with-homemade-dipping-consomm-e/