Slow Cooker Beef Barbacoa
If there is one recipe that basically makes itself, Slow Cooker Beef Barbacoa is it. Shredded beef barbacoa tacos with chipotles in adobo, lime, and warm spices — this one fills the whole house with the most incredible smell while you go about your day.
Why You’ll Love This
- Ready in 8 hrs — set it before school drop-off, done by dinner
- Big, bold flavors that the whole family actually eats
- Simple ingredients you can find at any KC grocery store
- Works great for meal prep — leftovers are honestly even better
Ingredients
- Chuck Roast
- Chipotles In Adobo
- Lime
- Cumin
- Oregano
- Garlic
- Beef Broth
- Corn Tortillas
How to Make It
- Get all your ingredients prepped and measured out before you start — this recipe moves quickly once it gets going.
- Follow the recipe card below for exact amounts and timing.
- Taste and adjust seasoning as you go. Every slow cooker runs a little different.
- Shred the beef right in the pot and let it soak up all those juices before serving.
What I Use: A quality Slow Cooker is truly one of the best kitchen investments — I use mine almost every week.
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Slow Cooker Beef Barbacoa
Tender, spiced shredded beef slow-cooked until it falls apart. Perfect for tacos and bowls.
Ingredients
Method
- Blend the chipotles, garlic, lime juice, vinegar, cumin, and oregano into a paste.
- Sear the chuck roast, then place it in the slow cooker.
- Pour the paste and broth over the beef and add the bay leaves.
- Cook on low for 8 hours until the beef shreds easily.
- Shred the beef and stir it back into the juices before serving.
Notes
Searing the beef first deepens the flavor. Serve in tacos, burritos, or over rice bowls.
