Easy Slow Cooker Barbacoa

This Easy Slow Cooker Barbacoa is a flavorful, tender, and juicy beef dish that’s slow-cooked in a rich blend of spices, chipotle peppers, and lime juice. Inspired by traditional Mexican barbacoa, this recipe is perfect for tacos, burritos, bowls, or even served over rice. With minimal prep and hands-off cooking, it’s a great meal for busy weeknights or gatherings.

Why You’ll Love This Recipe

• Set it and forget it – the slow cooker does all the work
• Tender, juicy, and full of bold flavors
• Perfect for meal prep and leftovers
• Versatile—use it for tacos, burritos, salads, and more
• Easy to customize with different spice levels

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast (or brisket)
• Beef broth
• Chipotle peppers in adobo sauce
• Garlic, minced
• Onion, chopped
• Lime juice
• Apple cider vinegar
• Cumin
• Oregano
• Smoked paprika
• Salt and black pepper
• Bay leaves

Directions

1. Prepare the beef: Trim excess fat from the beef chuck roast and cut it into large chunks.
2. Blend the sauce: In a blender, combine chipotle peppers, garlic, onion, lime juice, apple cider vinegar, and beef broth. Blend until smooth.
3. Add to the slow cooker: Place the beef in the slow cooker and pour the blended sauce over it.
4. Season: Add cumin, oregano, smoked paprika, salt, and bay leaves. Stir to coat the beef evenly.
5. Slow cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the beef is fork-tender.
6. Shred the beef: Remove the beef from the slow cooker, shred it with two forks, and return it to the juices. Let it soak for 10-15 minutes before serving.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 6-8 hours
• Total Time: 6-8 hours 10 minutes

Variations

• Spicy Barbacoa: Add extra chipotle peppers or a dash of cayenne for more heat.
• Milder Version: Reduce the number of chipotle peppers or use mild salsa instead.
• Barbacoa Tacos: Serve with corn tortillas, onions, cilantro, and queso fresco.
• Barbacoa Bowls: Serve over rice with black beans, avocado, and salsa.
• Pork Barbacoa: Swap beef for pork shoulder for a different twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in a skillet over medium heat or microwave in short bursts, adding a little broth if needed.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight before reheating.

FAQs

What is barbacoa?

Barbacoa is a traditional Mexican dish where meat is slow-cooked until tender and flavorful, often using bold seasonings and smoky chipotle peppers.

Can I use a different cut of beef?

Yes! Beef brisket or beef cheek meat also work well for barbacoa.

How can I make this recipe in an Instant Pot?

Cook on high pressure for 60 minutes, then allow natural release for 15 minutes before shredding.

What can I serve with barbacoa?

Tacos, burritos, salads, rice bowls, or even scrambled eggs make great pairings.

Can I make this recipe less spicy?

Reduce the number of chipotle peppers or use a milder alternative like roasted red peppers.

Can I use chicken instead of beef?

Yes, but reduce the cooking time to 4-5 hours on low or 2-3 hours on high for boneless chicken thighs.

How do I thicken the sauce?

Let the shredded beef sit in the juices uncovered on “warm” for 15-20 minutes, or simmer in a saucepan for a thicker consistency.

Can I prepare this ahead of time?

Yes! You can prep everything the night before and store it in the fridge, then cook it the next day.

Do I need to sear the beef before slow cooking?

It’s not required, but searing the beef in a hot pan before placing it in the slow cooker can add extra depth of flavor.

Can I double this recipe for a crowd?

Absolutely! Just make sure your slow cooker is large enough to fit the extra meat.

Conclusion

This Easy Slow Cooker Barbacoa is packed with bold flavors, incredibly tender, and perfect for a variety of meals. Whether you’re making tacos, burritos, or bowls, this versatile and effortless recipe is a must-try. Let the slow cooker do the work, and enjoy restaurant-quality barbacoa at home!

Easy Slow Cooker Barbacoa

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 6-8 hours
• Total Time: 6-8 hours 10 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

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Description

This Easy Slow Cooker Barbacoa is packed with bold, smoky flavors and fall-apart tender beef, perfect for tacos, burritos, bowls, or salads. Slow-cooked with chipotle peppers, garlic, lime juice, and spices, this Mexican-inspired dish is effortless and ideal for meal prep or feeding a crowd!

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Ingredients

• 3 lbs beef chuck roast (or brisket), trimmed and cut into large chunks
• 1 cup beef broth
• 2–3 chipotle peppers in adobo sauce, plus 1 tablespoon sauce
• 4 cloves garlic, minced
• 1 small onion, chopped
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 bay leaves

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Instructions

• Prepare the Beef – Trim excess fat from the beef and cut it into large chunks.
• Blend the Sauce – In a blender, combine chipotle peppers, garlic, onion, lime juice, apple cider vinegar, and beef broth. Blend until smooth.
• Add to the Slow Cooker – Place the beef in the slow cooker and pour the blended sauce over it.
• Season – Sprinkle in cumin, oregano, smoked paprika, salt, black pepper, and bay leaves. Stir to coat the beef evenly.
• Slow Cook – Cover and cook on low for 6-8 hours (or high for 4-5 hours) until the beef is fork-tender.
• Shred the Beef – Remove the beef, shred it with two forks, then return it to the slow cooker. Let it soak in the juices for 10-15 minutes before serving.
• Serve & Enjoy – Use barbacoa for tacos, burritos, bowls, salads, or over rice.

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Notes

• Best Cut of Beef: Chuck roast, brisket, or beef cheek meat work well for tender, flavorful barbacoa.
• Adjusting Spice Level: For more heat, add extra chipotle peppers or cayenne. For a milder version, use fewer chipotles or swap with roasted red peppers.
• Instant Pot Option: Cook on high pressure for 60 minutes, then natural release for 15 minutes before shredding.
• Storage & Reheating:
  • Store in an airtight container in the fridge for up to 4 days.
  • Freeze for up to 3 months in a sealed container. Thaw overnight before reheating.
  • Reheat in a skillet over medium heat or in the microwave, adding a splash of broth if needed.