Easy Slow Cooker Birria Recipe | Tender, Flavorful Mexican Stew

I made this easy slow cooker birria recently and it quickly became one of my favorite dinners. The aroma that filled my kitchen while it was cooking made me excited from start to finish.

When I shredded the beef after hours in the slow cooker, it was so tender it just fell apart. I love how rich and spicy yet comforting this birria turned out to be.

If you want a recipe that feels fancy but is almost no work, this is it—you can also enjoy something hearty like these pull apart cheeseburger sliders for another crowd-pleasing meal.

Ingredients Section

Here are the ingredients I use, with my notes and pro tips for getting the best results:

4 pounds beef chuck roast, cut into ~3-inch chunks — this cut has fat and connective tissue that breaks down in slow cooking into super tender, juicy meat.
10 dried guajillo chiles — they give color and a mild fruity heat; toast lightly before soaking to deepen flavor.
5 ancho chiles — offer sweet + smoky tones that balance spicy chiles.
3 arbol chiles — packs the heat; use fewer if you prefer mild.
2 Roma tomatoes — roasting them adds depth and natural sweetness.
1 white onion, quartered — adds savory layers; roast it to tame the sharpness.
6 garlic cloves, unpeeled — roasting garlic in the peel softens the flavor and adds subtle mellow aroma.
2 cups low-sodium beef broth — helps control salt and keeps the birria rich without overpowering.
2 tablespoons apple cider vinegar — brightness + helps tenderize the meat.
2 teaspoons kosher salt — better texture than fine salt, easier to control.
1 teaspoon ground black pepper — warmth and bite.
1 teaspoon ground cumin — earthy, classic Mexican spice.
1 teaspoon dried Mexican oregano — more citrus/herby than Mediterranean oregano.
½ teaspoon ground cloves — strong spice, use carefully so it doesn’t dominate.
½ teaspoon ground cinnamon — adds warmth and lightly sweet undertones.
¼ teaspoon ground ginger — subtle sharp note that lifts heavy flavors.
3 bay leaves — for aromatic depth over long cooking.
Optional: chopped onion, fresh cilantro, lime wedges for serving — add freshness, texture, and zesty flavor when serving.

Note: Serves 8 full servings

Variations

I like to tweak this sometimes. Here are some alternative ideas:

Dairy-free option: Skip any cheese when making quesabirria, use dairy-free cheese or omit completely.
Milder heat: Reduce or omit the arbol chiles, or use fewer dried chiles overall.
Sugar-free / low-sugar: The recipe already is low in sugar; if you want a little sweet contrast, you could add a touch of natural maple syrup or omit sweet spices.
Flavor enhancements: I sometimes add a chipotle in adobo for smoky heat, or use smoked paprika. You can also sear the beef chunks first to get a richer crust and extra flavor.
Alternate protein: If you don’t want beef, you could try lamb or goat (for a more traditional birria de chivo). Even jackfruit or mushrooms work for a vegetarian twist if you want a plant-based version.

Cooking Time

Here’s how much time you’ll need overall:

Prep Time: ~15 minutes
Cooking Time (slow cooker): 8 hours on Low, or 4-5 hours on High
Total Time: ~8 hours 30 minutes (including soaking/simmering chiles, roasting veggies, blending sauce, etc.)

Equipment you need

I always pull together these tools before I start — makes the process smoother:

Slow cooker / Crockpot — to cook the beef low and slow, tenderizing it over many hours.
Blender (high-powered if possible) — for making the sauce smooth, no chunks.
Sheet pan (or baking tray) for roasting — to char tomatoes, onions, garlic for better flavor.
Large pot for simmering chiles — to soften them properly before blending.
Two forks (or shredding tools) — to pull apart the beef into that lovely shreddable texture.

How to Make Easy Slow Cooker Birria Recipe

Below I break the cooking down into the main stages so you can follow along easily.

Preparing the Chiles and Roasting Aromatics

First, I remove stems and seeds from guajillo, ancho, and arbol chiles, give them a quick rinse to clean off dust. Then I simmer them in water until soft. While that’s happening, I roast tomatoes, onion, and garlic under the broiler until they have charred spots—this adds smoky sweetness and depth to the sauce.

Making the Birria Sauce

Once the chiles are softened, I put them in the blender with about a cup of the chile-soaking water. I peel the roasted garlic and add tomatoes, onion, spices (cumin, oregano, cloves, cinnamon, ginger), salt, pepper, beef broth, apple cider vinegar. I blend everything until very smooth—this becomes the flavorful sauce base for the birria.

Slow Cooking, Shredding, and Serving

Next I place chunks of beef chuck roast into the slow cooker. I pour the blended sauce all over, tuck in some bay leaves, cover, and cook low for 8-9 hours (or on high for about 4-5) until the meat falls apart.

After cooking, I discard bay leaves, shred the meat with forks, then return it to the sauce in the slow cooker so it soaks up all the juices (the consommé). Then it’s ready to serve.

Additional Tips for Making this Recipe Better

When I’ve made this recipe more than once, I’ve found these tricks especially helpful:

I sometimes sear the beef pieces before putting them in the slow cooker. This gives a deeper flavor and better crust.
I strain the sauce after blending if I want a silky texture—no bits of chile skin or pulp.
I make the sauce the night before when I’m busy—so the next day it’s just meat + sauce + slow cooking, less mess at once.
I taste the sauce before slow cooking and adjust salt or vinegar so it isn’t bland or too sharp.
I reduce the number of arbol chiles if serving to kids or for milder palates, because those are the spiciest.

How to Serve Easy Slow Cooker Birria Recipe?

When it comes time to eat, presentation and garnishes make a difference.

Serve it in bowls as a stew, with ladles of consommé (that rich cooking liquid) over shredded beef.
For tacos (especially quesabirria), dip tortillas in consommé, grill one side until crispy, add cheese and meat, fold, grill the other side—similar to how I build a juicy chicken burger recipe when I’m craving a fun handheld meal.
Garnish with chopped fresh onion, cilantro, and a squeeze of lime juice— these brighten up the rich flavors.
If you like, serve with sides: warm tortillas or tortilla chips, pickled onions, radish slices, and maybe a light slaw for contrast.

Nutritional Information

Here are rough nutritional facts per serving (based on 8 servings total). These help me know what I’m eating:

Calories: ~514 kcal
Protein: ~48 g
Carbohydrates: ~22 g
Fat: ~28 g

Make Ahead and Storage

Here’s how I handle storing, freezing, and reheating this birria:

Storage in fridge: Once the birria has cooled to near room temperature, I move it into an airtight container. It stays fresh for about 4-5 days in the refrigerator.
Freezing: Leftovers freeze well. I use freezer-safe containers or bags, remove air, then freeze for up to 3 months.
Reheating / restoring: Thaw overnight if frozen, then warm slowly over low heat on the stove or in a slow cooker, adding a splash of broth if needed to loosen the sauce. If refrigerated, reheat gently and stir so meat reabsorbs the consommé.

Why You’ll Love This Recipe?

Here are the reasons I keep making this birria again and again:

It’s super easy to prep — once you’ve got the sauce made and meat in, the slow cooker does the heavy lifting.
The flavor is richly layered — smokiness, heat, sweetness, acidity all working together.
Very versatile — serve as stew, tacos, quesadillas, nachos; adapts well depending what you have.
Great with dietary tweaks — you can reduce spice, make dairy-free, swap protein, adjust salt.
Impressive enough for guests but forgiving enough if you’re a lazy cook sometimes — it looks and tastes fancy without constant supervision.

I also love pairing this birria with easy midday bites from my lunch recipes collection when planning a full menu for friends.

Ash Tyrrell