Craving tacos but dreading the hassle of cooking? Look no further! Our Slow Cooker Chicken Birria Tacos recipe is here to save the day. Imagine tender, spicy chicken slow-cooked to perfection, just waiting to be stuffed into tortillas for tacos. This dish captures all the flavor of your favorite taco truck, without you ever needing to leave your house. Ideal for taco night, this recipe is perfect for those who appreciate delicious meals with minimal effort.
What is Chicken Birria?
Chicken Birria is a traditional Mexican dish that originated in the state of Jalisco. Typically made with goat or beef, this version substitutes chicken for a lighter option. The chicken is marinated in a mixture of spices and chilies, then slow-cooked until it becomes incredibly tender and flavorful. This easy slow cooker method ensures that all the flavors meld together beautifully while you go about your day.
Why You’ll Love This Recipe
- Effortless Preparation: Just toss the ingredients into your slow cooker and let it do the work.
- Flavorful and Spicy: A delicious blend of spices will transport your taste buds straight to Mexico.
- Versatile Serving Options: Serve it as tacos, burritos, or even over rice for a complete meal.
- Perfect for Meal Prep: Make a big batch and enjoy it throughout the week or freeze for later!
Ingredients for Slow Cooker Chicken Birria Tacos
Main Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 onion, quartered
- 4 cloves garlic, minced
- 3-4 dried guajillo chilies, stemmed and seeded
- 2-3 dried ancho chilies, stemmed and seeded
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- Corn tortillas for serving
- Fresh cilantro, diced onions, and lime wedges for garnish
Optional Toppings
- Shredded cheese
- Avocado slices
- Sour cream
Instructions
- Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 1-2 minutes until fragrant. Be careful not to burn them!
- Blend the Marinade: In a blender, combine the toasted chilies, onion, garlic, cumin, oregano, smoked paprika, salt, chicken broth, and apple cider vinegar. Blend until smooth.
- Add Chicken to Slow Cooker: Place the chicken thighs in the slow cooker and pour the chili marinade over the top. Ensure the chicken is well coated.
- Cook: Set the slow cooker to low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Mix it back into the sauce for extra flavor.
- Serve: Warm the corn tortillas, fill them with the chicken mixture, and top with your choice of cilantro, diced onions, and lime juice. Enjoy!
Conclusion
With this Slow Cooker Chicken Birria Tacos recipe, you can indulge in a flavorful and satisfying meal without the fuss. Perfect for busy days, it allows you to enjoy authentic flavors with minimal effort. So why wait? Gather your ingredients, set your slow cooker, and prepare to enjoy a delicious taco night at home!
Call to Action
Ready to make your lazy meal prep a breeze? Grab your ingredients and try this Slow Cooker Chicken Birria Tacos recipe today! Don’t forget to share your experience and tag us on social media!
Slow Cooker Chicken Birria Tacos: Your Ultimate Lazy Meal Prep Recipe
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 onion, quartered
- 4 cloves garlic, minced
- 3 dried 3-4 guajillo chilies, stemmed and seeded
- 2 dried 2-3 ancho chilies, stemmed and seeded
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- Corn tortillas for serving
- Fresh cilantro, diced onions, and lime wedges for garnish
Instructions
- In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 1-2 minutes until fragrant. Be careful not to burn them!
- In a blender, combine the toasted chilies, onion, garlic, cumin, oregano, smoked paprika, salt, chicken broth, and apple cider vinegar. Blend until smooth.
- Place the chicken thighs in the slow cooker and pour the chili marinade over the top. Ensure the chicken is well coated.
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Mix it back into the sauce for extra flavor.
- Warm the corn tortillas, fill them with the chicken mixture, and top with your choice of cilantro, diced onions, and lime juice. Enjoy!
