Slow-Cooker Shredded Beef Tacos

This slow cooker shredded beef tacos recipe is SO flavorful, and the shredded beef can be used in many other recipes as well.

I think I may be one of the only people in the world who’s not a Chipotle fan.  I know…judge away.

But.  I absolutely love shredded beef tacos.  They’re my absolute favorite thing to order at two of my favorite Mexican restaurants in town.  So when I saw one of my favorite bloggers post a delicious photo and recipe of her shredded beef tacos a few months ago, I knew I had to give them a try!

In the past whenever I’ve tried making shredded beef, the seasonings have always seemed too bland.  But sure enough, this recipe — rockin’ the chipotle peppers, cumin, smoked paprika, garlic and more — made for some totally flavorful tacos!!!  And for leftovers later in the week…it starred again in some quesadillas and sandwiches as well.  :)

So bring out your crock pot, and give this recipe a try!  It’s definitely a keeper!

Slow Cooker Shredded Beef Tacos

This slow cooker shredded beef recipe is packed with flavor, simple to make, and the beef is delicious in all sorts of other recipes as well.


  • 2 Tbsp. olive oil, divided
  • 2 pounds beef (I used a boneless chuck roast)
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced (if you want extra flavor/heat, add an extra pepper)
  • 1 small white onion, diced
  • 5 cloves garlic, minced
  • Flour tortillas

Favorite taco toppings:


Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side. Remove the beef from the skillet and place in the bottom of a slow cooker.

Add the remaining 1 tablespoon olive oil and diced onion to the saute pan. Saute for an additional 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the beef in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily.

Shred the beef with two forks, and toss to coat with any of the remaining juices. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Recipe adapted from My Kitchen Addiction

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

If you’re like me and rarely make it through an entire can of chipotle peppers in adobo sauce, would highly recommend chipotle powder!  It’s now available in most grocery stores, and is so fun to have on hand.  For one pepper, I usually substitute in around 1/2 tsp. of the powder.

Leave a Comment:


  1. Lisa — February 4, 2015 @ 10:43 pm (#)

    I’ve made plenty of slow cooker shredded beef recipes and am always disappointed.  This, by far, is the best!  It’s a perfect blend of spices.  I’m so happy I tried this, as I was ready to succumb to the boring shredded beef recipes from the past.  Thank you! Thank you! Thank you!  This was delicious! I doubled the chipotle peppers because my husband loves spicy tacos, but the meat wasn’t spicy at all, yet full of flavor!

  2. Bob — March 3, 2015 @ 4:25 pm (#)

    This looks delicious!  Any thoughts on doing this in a Dutch oven?  Seems reasonable but II’m wondering what temp and for how long.  Any ideas?  Thanks!

    • Ali — March 21, 2015 @ 12:35 pm (#)

      Sure thing. I haven’t tried it in a Dutch oven, but imagine it would need to cook on medium-low (stirring occasionally) for at least 3-4 hours.

  3. Melanie — March 23, 2015 @ 10:13 am (#)

    I’ve got this in the slow cooker now and am looking forward to tacos tonight, but I’m curious: Why don’t you list the ingredients in the order in which they appear in the method? 

  4. Savannah — March 26, 2015 @ 3:59 pm (#)

    Made these tacos the other day. And the meat was so delicious, juicy and tender. We love chipotle at our house, I added an extra pepper and some of the adobo sauce into the meat sauce. It was wonderful it didn’t even need salsa. We’re Hispanic and do much of that cooking in our household and were very pleased with this recipe! My husband, who is from Mexico, couldn’t get enough of these. Thanks :)

    • Ali — March 26, 2015 @ 9:55 pm (#)

      Thanks Savannah, that’s such a nice compliment! I’m so glad you and your husband enjoyed these! : )


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