Crispy chicken birria tacos with gooey melted cheese, crunchy corn tortillas and a savory consommé. The chicken is slow-cooked in a crock pot until tender and full of flavor, making these tacos irresistible.
I loved my classic Crock Pot Birria Tacos for years before trying a chicken version, and the switch to chicken is a revelation. These tacos keep everything that makes birria special — the rich dipping sauce, deep roasted-chile flavor and satisfying crunch — but with lighter, tender shredded chicken.
Traditional birria uses beef or goat, but swapping in chicken makes a quicker, equally delicious option. You get the crisp tortilla, molten cheese and warmly spiced shredded chicken in every bite.
This chicken birria is ideal for entertaining: the active prep is straightforward and fun, while the crock pot does the slow, hands-off cooking that develops flavor and tenderness.
Here are the main components that build the birria flavor:
Ingredients for Chicken Birria Tacos:
Dried chiles: A mix of ancho, guajillo and arbol chiles creates a sweet, smoky base with a touch of heat. These dried chiles are available at most grocery stores.
Boneless chicken thighs: Thighs are recommended for the best texture and flavor, but boneless, skinless chicken breasts can be used as well.
Spices: Black peppercorns, coriander seeds, bay leaf, cinnamon stick, dried Mexican oregano, ground cumin and sea salt give the birria its depth without overwhelming heat.
Chicken broth: Used to rehydrate and blend the chiles, chicken or beef broth adds savory richness.
Apple cider vinegar: Adds brightness and balances the sauce. White wine vinegar can substitute.
Tomato paste: A small amount adds body and helps thicken the sauce.
Corn tortillas: Fresh corn tortillas crisp beautifully in the skillet for the signature crunch.
Grated cheese: Oaxaca, asadero or mozzarella work well. Mozzarella is an easy, widely available option. Omit the cheese if you prefer plain birria tacos.
With the ingredients covered, here’s how to build the tacos.
How to Make Chicken Birria Tacos:
Prepare the birria chicken
Place the dried chiles in a saucepan and cover with water. Bring to a boil, then remove from heat and let the chiles soak at least 10 minutes to soften.
While the chiles soak, toast the whole spices — black peppercorns, coriander seeds, bay leaf and cinnamon stick — in a small skillet over medium heat for 3–4 minutes, shaking or stirring frequently to avoid burning. Wrap the toasted spices in cheesecloth and tie them into a sachet.
Remove the softened chiles from the water with a slotted spoon, let them cool enough to handle, then discard stems and seeds. Add the chiles to a blender with chopped onion, garlic and chicken stock; blend until smooth.
Place the chicken thighs in the crock pot and pour the blended birria sauce through a fine-mesh sieve into the pot, pressing on the solids to extract as much liquid as possible.
Add the spice sachet, apple cider vinegar, tomato paste, dried oregano, ground cumin and sea salt to the crock pot. Stir to combine; it’s fine if the tomato paste is a little lumpy—it will dissolve while cooking.
Cover and cook on Low for 8 hours (recommended) or High for 4 hours. When the chicken is very tender, transfer it to a cutting board and shred with two forks. Return the shredded chicken to the crock pot to soak up the sauce.
Make the tacos
Heat a large skillet over medium-high and add enough oil to coat the surface. Warm the pan for a few minutes.
Place 2–3 corn tortillas in the skillet and sprinkle each with grated cheese. Let the cheese melt most of the way, then add a portion of shredded chicken to one side of each tortilla and fold in half with a spatula.
Spoon some of the crock pot juices (birria sauce) over each taco. Let the tortilla crisp for another minute or two, then flip and cook until both sides are golden and crispy.
Transfer cooked tacos to a plate and serve immediately. Ladle some of the birria juices into a small bowl to use as consommé for dipping. Repeat until all the chicken is used.
Serve with fresh cilantro, pico de gallo, guacamole, Mexican rice or refried beans, and a ramekin of consommé for dipping.
Store leftover chicken in an airtight container in the refrigerator for up to seven days.
Recipe tips
- I usually use 2 pounds of boneless chicken thighs, which makes about 10 tacos and feeds 3–4 hungry people. Stretch the servings to 5–6 for lighter appetites, or double the recipe for a crowd.
- For best texture, serve the crispy birria tacos right off the skillet. The shells will soften over time, so cook only what you plan to eat and save the extra chicken for reheating.
Next time you crave birria but want a lighter or quicker option, try this slow-cooker chicken birria taco recipe. It delivers the same comforting, layered flavors in a format everyone will love.
More Mexican food favorites:
- Crock Pot Al Pastor
- Carne Asada
- Mahi Mahi Fish Tacos
- Crock Pot Carnitas
- Chicken Enchiladas with Green Sauce
- Shredded Chicken Tostada
Enjoy these crispy, melty bites of pure bliss!
Crock Pot Chicken Birria Tacos Recipe
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Equipment
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Crock Pot
Ingredients
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 2 dried arbol chiles
- 1 tsp black peppercorns
- 1 tsp coriander seed
- 1 bay leaf
- 1 cinnamon stick
- 2 lbs boneless skinless chicken thighs
- 2 Tbsp avocado oil
- 1 cup yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 Tbsp apple cider vinegar
- 2 Tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 tsp sea salt, to taste
For Serving
- Corn tortillas
- Mozzarella cheese (or Oaxaca or Asadero)
- Fresh cilantro
Instructions
Prepare the Birria Chicken:
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Transfer dried chiles to a saucepan, cover with water, bring to a boil, then turn off the heat and let soak at least 10 minutes.
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Toast the peppercorns, coriander, bay leaf and cinnamon stick over medium heat for 3–4 minutes, then wrap in cheesecloth and tie with twine.
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Remove chiles from the water, cool slightly, discard stems and seeds, then blend chiles with onion, garlic and chicken stock until smooth.
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Place chicken in the crock pot and strain the blended sauce over it, pressing the solids to extract all the liquid.
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Add the spice sachet, vinegar, tomato paste, oregano, cumin and salt; stir to combine.
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Cook on Low for 8 hours or High for 4 hours. Shred the cooked chicken and return it to the sauce.
Make the Tacos:
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Heat a skillet over medium-high and coat with oil.
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Warm tortillas in the skillet, sprinkle with cheese, add shredded chicken to half of each tortilla, fold and spoon sauce over the tacos. Cook until both sides are crispy and golden.
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Ladle some cooking juices into a small bowl to serve as consommé for dipping.
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Repeat for remaining tortillas and chicken. Serve immediately with your favorite sides.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Frequently Asked Questions:
Do I have to toast the spices?
Toasting whole spices enhances aroma and depth, but you can substitute ground spices if needed. Use 1/2 tsp ground black pepper, 1 tsp ground coriander and 1/4 tsp ground cinnamon, and mix them into the sauce before cooking.
Is this recipe easy for anyone to make?
Yes. If you can use a blender and cook in a skillet, you’ll find this recipe approachable for all skill levels.
Can I use flour tortillas?
Yes. Flour tortillas work fine; they offer a slightly different texture but still taste great when crisped in the skillet.
Are birria tacos spicy?
The arbol chiles add heat; if you prefer milder tacos, omit or replace the arbol chiles with extra ancho chiles for more smoky sweetness and less heat.
Can I prepare the chicken in a Dutch oven or an Instant Pot?
Yes. For the Instant Pot, pressure cook on high for 30 minutes and allow a natural release of at least 20 minutes. For stovetop or Dutch oven, simmer gently until the chicken is tender.