Slow Cooker Chicken Birria

Slow Cooker Chicken Birria

from cookswellwithothers.com
375 min
8 servings

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

Directions

  1. 1

    Remove the chile stems and shake out most of the seeds.

  2. 2

    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.

  3. 3

    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.Note: You could also transfer to the slow cooker and use an immersion blender to blend.

  4. 4

    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.

  5. 5

    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.