Slow Cooker Chicken Birria Tacos

• 2½ lbs Boneless Skinless Chicken Thighs
• 3 Dried Guajillo Peppers, Deseeded and stems cut
• 3 Dried Ancho Peppers, Deseeded and stems cut
• 2 Chipotle Peppers in Adobo Sauce (Just the peppers)
• 1 14.5 oz Can of Fire Roasted Tomatoes with the juice
• 1 White Onion, Cut in half
• 2 Tablespoons Canola Oil
• 32 oz Chicken Broth ((4 Cups))
• Kosher salt and black pepper, as needed
• 1 Cinnamon Stick
• 6 Cloves Garlic
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Cumin
• ½ Teaspoon Whole Cloves
• 2 Teaspoons Granulated Sugar
• ½ Teaspoon Paprika
• 1 Teaspoon Black Peppercorn
• 1 Tablespoon Apple Cider Vinegar
• 2 Bay Leaves
• 1 lb Oaxaca or Mozzarella Cheese
• 12-15 Flour Street Tacos
• Chopped Cilantro, Garnish as needed
• Chopped White Onion, Garnish as needed

Directions