Description
These Slow Cooker Chipotle Beef Tacos are packed with bold, smoky flavors and tender, juicy beef that melts in your mouth. Made effortlessly in the slow cooker, this easy recipe is perfect for taco night, meal prep, or feeding a crowd. With the rich taste of chipotle peppers and a blend of spices, these tacos deliver restaurant-quality flavor with minimal effort.
Ingredients
- Beef: 3-4 lbs beef chuck roast
- Seasoning: 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano
- Aromatics: 4 garlic cloves (minced), 1 onion (sliced)
- Sauce: 2-3 chipotle peppers in adobo sauce (chopped), 1 cup beef broth, 2 tbsp lime juice
- Tortillas: Corn or flour
- Toppings: Cilantro, diced onions, avocado, cheese, sour cream, lime wedges
Instructions
- Prepare the Beef: Trim excess fat from the beef chuck roast and season with salt, pepper, cumin, smoked paprika, and oregano.
- Layer the Ingredients: Place sliced onion and minced garlic in the slow cooker, then add the seasoned beef on top.
- Add the Sauce: Mix chopped chipotle peppers with beef broth and lime juice, then pour over the beef.
- Slow Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and shreds easily.
- Shred the Beef: Remove from the slow cooker, shred with two forks, then mix back into the juices.
- Assemble the Tacos: Warm tortillas, fill with shredded beef, and top with cilantro, onions, avocado, cheese, or sour cream.
- Serve & Enjoy: Pair with Mexican rice or beans for a complete meal.
Notes
- Adjust spiciness by increasing or reducing the chipotle peppers.
- For extra flavor, sear the beef before placing it in the slow cooker.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat with a splash of broth to keep the beef juicy.
