Birria Crockpot Recipe: A Flavorful Mexican Stew Made Easy

Wanna make something rich, cozy, and full of flavor? This birria crockpot recipe is so easy. Just toss it in and let the magic happen.

It’s a warm, spicy Mexican stew made with tender beef and bold spices. The meat cooks low and slow till it’s fall-apart soft. I love how the smell fills the whole kitchen!

No need to stand by the stove. Just set it, forget it, and get ready for the best tacos or stew ever. It’s comfort food with a kick.

Come cook it with me! I’ll show you how I make birria in the crockpot. You’re gonna love every spicy, juicy bite.

Why You’ll Love This Recipe

• Slow-Cooked Goodness Without the Fuss: All the depth of traditional birria, made easier with your crockpot.
• Flavor That Builds All Day: Toasted chilies, roasted tomatoes, and slow-simmered beef create a rich, bold broth.
• Perfect for Tacos, Bowls, or Stew: Dip it. Shred it. Spoon it. You choose how to enjoy.
• Meal Prep Friendly: Makes a large batch that tastes even better the next day.
• Freezer-Friendly: Stores well for those busy weeks when you need something warming and ready to go.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 30 minutes
Cook Time: 8 hours (on low) or 5 hours (on high)
Total Time: About 8.5 hours (mostly hands-off)

Servings:
This recipe makes about 6–8 generous servings. Great for family dinners or to freeze for later.

Difficulty:
Beginner-friendly with some prep (blending chilies and browning beef). The slow cooker does the rest.

Required Kitchen Tools

• Large skillet or Dutch oven (for browning the meat and toasting chilies)
• Crockpot or slow cooker
• Tongs or slotted spoon
• Fine mesh strainer (for a smooth broth)
• Blender
• Sharp knife and cutting board
• Bowls and ladle for serving

Ingredients for the Birria Crockpot Recipe

Here’s what you’ll need to make this rich and comforting dish. Exact amounts are listed in the recipe card below.

Birria Stew Base:

• Ancho Chilies: Adds a mild, earthy richness
• Guajillo Chilies: Offers a slightly sweet, smoky heat
• Onion & Garlic: Classic base for building depth
• Fire-Roasted Tomatoes: For a hint of acidity and roasted flavor
• Mexican Oregano & Thyme: Earthy and herbal layers
• Ground Cumin, Black Pepper & Cinnamon: Warm and aromatic
• Better Than Beef Bouillon: Enhances the umami in the broth
• Chuck Roast: Well-marbled and perfect for shredding
• Salt & Pepper: For seasoning the meat and broth
• Vegetable Oil: For searing the beef
• Water: To form the flavorful broth
• Bay Leaves: Add subtle bitterness and balance

For Serving:

• Corn Tortillas: Warm and soft for dipping or filling
• Pickled Red Onions: For acidity and contrast
• Queso Fresco: Crumbled on top for a salty bite
• Fresh Cilantro: For brightness
• Avocado Slices: Creamy and cooling
• Lime Wedges: Adds a citrusy punch to finish

How to Make Birria in the Crockpot (Step-by-Step Instructions)

1. Toast and Soften the Dried Chilies

• Remove the stems and seeds from ancho and guajillo chilies.
• In a dry skillet over medium heat, toast them for 1–2 minutes until fragrant—don’t let them burn.
• Transfer the toasted chilies to a bowl and cover with hot water. Let them soak for about 15 minutes until softened.

2. Prepare the Chili Sauce

• In a blender, add the soaked chilies (drained), fire-roasted tomatoes, onion, garlic, Mexican oregano, thyme, ground cumin, black pepper, cinnamon, and Better Than Beef Bouillon.
• Blend until smooth, adding a splash of water if needed to help it blend.

3. Sear the Beef

• Cut the chuck roast into large chunks and season all sides with salt and pepper.
• Heat a bit of vegetable oil in a skillet or Dutch oven over medium-high heat.
• Sear the beef on all sides until browned. This adds deep flavor and helps seal in the juices.

4. Add Everything to the Crockpot

• Place the seared beef in your crockpot.
• Pour the chili sauce over the beef. Add bay leaves and enough water to cover the meat (about 2–3 cups depending on your slow cooker size).
• Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat is fork-tender.

5. Shred the Beef and Strain the Broth (Optional)

• Once cooked, remove the bay leaves and shred the beef using two forks.
• If you prefer a smoother broth, pour the liquid through a fine mesh strainer before serving, pressing to extract all the flavor.

Variations for Birria

• Spicy Lovers: Add a dried arbol chili or two to the blender for extra heat.
• Use Lamb or Goat: Traditional birria uses goat meat, but lamb shoulder is a great substitute.
• Make It Soupier: Add an extra cup of water or beef broth to serve as a full stew.
• Skip the Bouillon: Use homemade or store-bought beef broth if preferred.
• Try It with Bone-In Cuts: Bone-in chuck or short ribs add more richness to the broth.

How to Serve Birria

Birria is incredibly versatile and shines in a variety of serving styles:

• As a Stew: Ladle the broth and shredded meat into bowls. Top with pickled onions, queso fresco, cilantro, avocado, and a squeeze of lime. Serve with warm corn tortillas on the side.
• Taco-Style (Tacos de Birria): Dip tortillas briefly in the top layer of chili oil from the broth, then pan-fry until lightly crispy. Fill with shredded beef and your favorite toppings. Serve with a cup of the broth (consomé) for dipping.
• In Quesabirria Tacos: Add cheese to one side of the dipped tortilla, then layer in beef and fold. Toast both sides until the cheese melts. Dunk in broth.
• With Rice Bowls: Pile birria meat on top of rice with pickled red onions, crema, and avocado for a comforting bowl.

Storing and Reheating Birria

• Fridge: Store birria (meat and broth separately or together) in an airtight container for up to 4 days.
• Freezer: Freeze portions of meat and broth in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Gently reheat on the stove or in the microwave. Add a splash of water or broth to loosen the sauce if needed.

Tips and Tricks for Success

• Toast Those Chilies: Don’t skip the toasting step—it wakes up the chilies and adds depth.
• Brown the Beef: Searing adds richness that slow cooking alone won’t give you.
• Strain for Smoothness: If you prefer a silky broth, strain the chili sauce or final stew before serving.
• Let It Sit: Like many stews, birria tastes even better the next day after the flavors settle.
• Use Tongs to Serve: Handy for grabbing both meat and dipping-friendly pieces when assembling tacos.

Nutrition Information

Serving Size	Calories	Protein	Fat	Carbs	Fiber	Sodium
1 cup (with broth & beef)	~320	26g	18g	8g	3g	520mg

Note: Values are approximate and may vary based on specific ingredients and portion sizes.

Birria Crockpot FAQs

Can I use a different cut of beef?
Yes, beef shank, short ribs, or brisket also work well. Look for cuts with good marbling.

Can I make this on the stovetop or in the oven?
Yes, simmer the meat and sauce in a covered Dutch oven at low heat for 3–4 hours, or in the oven at 325°F.

Can I skip the chili toasting step?
It’s not recommended. Toasting enhances the flavor and richness of the stew. It only takes a couple of minutes and makes a big difference.

What’s the best way to use leftovers?
Use leftover birria in quesadillas, nachos, tortas, or freeze it for later meals.

Conclusion

This Birria Crockpot Recipe brings the deep, rich flavors of traditional Mexican stew into your kitchen with very little hands-on time. Whether you’re planning taco night, prepping for the week, or simply want something cozy simmering while you work, this dish delivers. It’s layered, soulful, and built to satisfy.

Save it, share it, and make it your go-to for a no-fuss, flavor-packed dinner.