Description
Slow Cooker Chicken Birria is perfect in a bowl or as tacos, this is a mixed up version using chicken rather than beef but just as flavorful.
Ingredients
- 5 dried ancho chiles
- 5 dried guajillo chiles
- 2 1/2 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons kosher salt
- 2 tablespoons honey
- 3/4 tablespoon pepper
- 3/4 tablespoon cumin
- 3/4 tablespoon dried oregano
- 1/2 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 6 cloves garlic
- 3 bay leaves
- 4 pounds boneless, skinless chicken breasts or thighs
- 1 onion (diced)
- 2 10-ounce cans Rotel tomatoes
- Optional toppings: cilantro, avocado, sweet pickled red onions, lime, diced onions, soft tortillas
Instructions
- Step: Remove the chile stems and shake out most of the seeds.
- Step: Put the chicken broth in a small saucepan, bring to a boil, and remove from heat. Add the chiles to the hot broth. Let soak for 20 minutes.
- Step: Add the chicken broth and chiles to a blender or food processor and add the apple cider vinegar, salt, honey, pepper, cumin, oregano, ginger, cinnamon, garlic, and bay leaves. Blend on low for at least 1 minute.
- Step: Put the chicken into a slow cooker. Add the diced onion and cans of Rotel tomatoes. Pour the chile mixture from the blender over top and stir it a little. Turn the slow cooker on low for 6 to 8 hours.
- Step: Shred the chicken with two forks right in the slow cooker. Serve in bowls with desired toppings or use as a filling for tacos, quesadillas, burritos, or on top of nachos.
Notes
You could also transfer to the slow cooker and use an immersion blender to blend. Leftovers can be frozen for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT360M
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 145 mg