I don’t know about you but slow cooker meals have a special place in my heart. Especially on those busy weeknights when everyone has somewhere to be and you have just a little time to get dinner on the table and eat dinner as a family.
Tacos are normally an easy family dinner to throw together, but sometimes doesn’t quite hit the spot. Well, you will not be saying that with the DELICIOUS slow cooker steak tacos. It is packed with flavor, and so simple to put together you would have thought you were in the kitchen over the stove all afternoon.
And don’t even get me started on the AMAZING chipotle aioli sauce that goes with the tacos. That in itself deserves some spotlight but put it all together, it’s a little slice of heaven.
Recipe Ingredient Notes
To make our carne asada steak tacos, you need the following ingredients:
- Flank steak
- Salsa
- Diced tomatoes with green chiles
- Cumin
- Chili powder
- Flour or corn tortillas
- Tomatoes
- Avocado
- Chopped onion
- Shredded lettuce
To make our chipotle aioli, you need the following ingredients:
- Mayonnaise
- Chipotle chiles in adobo
- Cilantro
- Garlic
- Cumin
- Fresh lime juice
- Salt and pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Slow Cooker Carne Asada Steak Tacos
- Spray slow cooker with non-stick cooking spray.
- Place sliced steak in the bottom.
- Pour salsa, diced tomatoes, cumin, and chili powder on top.
- Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.
- While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth.
- When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.
Recipe Notes
For this recipe, you can use your favorite salsa from the grocery store, or you even make your own! Once I learned that making your own salsa isn’t difficult, it was a game-changer. Take a look at this easy homemade salsa recipe from Cooking Classy!
Enjoy More Delicious Beef Main Dishes
The possibilities for delicious beef main dishes are endless, from cuts of meat like steak or roast, to family-friendly ground beef dishes, explore our comprehensive collection of beef recipes.
- Grilled Ribeye Steak
- Instant Pot Ground Beef Burrito Bowls
- Instant Pot Chipotle Barbacoa
- Instant Pot Pepper Steak
- Instant Pot Steak Fajitas
- Korean BBQ Beef
- Mom’s Steak Marinade
- Oven Baked Beef Tacos
- Tangy Marinated Steak
Slow Cooker Carne Asada Steak Tacos Recipe
Ingredients
Steak Tacos
- 2 pounds flank steak, (or London Broil steak, thinly sliced)
- 1 cup salsa
- 1 (10 ounce) can diced tomatoes with green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 flour tortillas, (or corn tortillas)
- 2 tomatoes, (diced – optional)
- 2 avocado, (diced – optional)
- ½ cup chopped onion, (optional)
- 1 cup shredded lettuce, (optional)
Chipotle Aioli
- 6 Tablespoons mayonnaise
- 2 teaspoon chipotle chiles in adobo, (chopped)
- 2 Tablespoons fresh cilantro, (chopped)
- 1 teaspoon minced garlic
- ½ teaspoon cumin
- 4 teaspoon fresh lime juice
- salt and pepper, to taste
Instructions
- Spray slow cooker with non-stick cooking spray.
- Place sliced steak in the bottom.
- Pour salsa, diced tomatoes, cumin, and chili powder on top.
- Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.
- While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth.
- When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Thank-you so much for an amazing weekend! I learned so much and made some wonderful blogging friends. I can’t wait to do it again next year. You deserve that long nap……and I love easy crock pot meals!
Would love to see the nutritional information for this. 🙂
Very good, will def. make again. Aioil is spicy.
I’m glad you enjoyed my slow cooker carne asada! It’s one of our favorite meals. Next time I make it, I will definitely try your aioli sauce. It looks like a wonderful addition!
This was so good, especially the sauce! It’s definitely going into my recipe box. I didn’t think the aioli was too spicy at all. My 3 year old ate it. The only change I made was using stew meat instead of flank steak. The leftover meat was great in breakfast burritos the next morning!
Thank you for sharing this delicious recipe ! I have an old Rival Crockpot that has an earthenware insert and it took 6 1/2 hours on high to cook this. Absolutely delicious ! Makes great Quesadillas next day and all you have to do is add shredded cheese – makes for a quick easy lunch !
This tasted great! But mine didn’t look anything like the picture. The meat looked grey due to basically boiling in the juice from the salsa and diced tomatoes. Did you drain the tomatoes? How did you get yours nice and brown? It was really delicious and tender!
Steph, I am so sorry it turned out looking gray! I didn’t drain my tomatoes- I am not sure why yours turned the color it did! I am so sorry I am not much help!
I am glad that the meat was delicious and tender though!
Have a great night,
Camille
I’m thinking about making this for a 5-family cabin outing this weekend. What cut of beef would you recommend for a larger group that is also easy on the pocket book? I can’t wait to try this! It sounds sooooo good!
I pinned this recipe the day you posted it through Bloglovin. I just wanted you to know that I get email notices when someone repins my pins. This recipe has been repinned just from my account 596 times and liked about 60 times. I just thought you’d like to know that.
Love, In Christ,
Colleen Smith
Thanks so much Colleen! You made our day!!
I have been reading your blog and using your recipes for close to a year now…thank you so much! I love all of the slow cooker meals and the easy (delicious) desserts. I tried this recipe last week and it was a winner; my husband and 3 kids (ages 8, 6, and 3) loved it. The meat was really good but I think the sauce made it extra delicious.
I made this tonight, amazing!!! Instead of using the cumin/chili powder I used half a taco packet, delicious! The sauce is to die for, lime juice gives it the perfect balance. Next time I may add some bell peppers for the last hour or so to make it more veggie filled! Yumola!
I am making this right now!!! And a vegetarian option for me!
I made this for dinner tonight. It was a BIG hit, even with my picky eaters! Thank you so much for sharing this recipe!
This was AMAZING period. followed the directions almost exact except roughly doubled everything the sauce was SOO good with it and avocado and tomato was a perfect fresh add!
Just curious when it says “1 cup of salsa”, is there a specifc kind that we should use?
Also, has anyone added bell peppers & onions into this to make it sort of like fajtas?
Any brand of salsa will work great!
Just wanted to say thanks for sharing this recipe.I made this last week with some modifications but my family loved it!! I didn’t use flank steak, I had thinly cut beef (bulgogi choice cut) and I baked the meat because I didn’t have enough time to use the slow cooker. After reading a few comments, I decided against making the chipotle aioli, my kids are picky when it comes to sauces and I just used sour cream and the rest of the salsa. I added black beans and corn to the tacos as well. The meat came out tender and full of flavor. The tacos were filling yet light. There was enough for everyone to have seconds so next time I will just have to make a larger batch!
I was wondering how well this freezes? I’m going to Lake Powell and have to make dinner for everyone one of the nights. So I’ll have to cook it prior and then freeze. I would think it would work???
You can totally cook the meat mixture and these freeze it until ready to serve. Just thaw and reheat.
Hi Leisa! The calorie count for this is way off. We will let our tech team know so that is can be adjusted. Thanks so much!!
1 cup of salsa for the steak ? Not sure what kind of salsa cam you please let me know
This is in my cockpot right now! ! So excited to try it 🙂
Any salsa will work from the grocery store. We have used fresh salsa, Pace salsa, or even store brand. So if you have a favorite salsa, it will work great!
Made this yesterday and it was delicious!! I will definitely be making this again and again.
I wonder how it would work I’d the London broil was left intact for cookung, then shredded. Thoughts?
That should work great too!
That picture can not be from something cooked in a crock pot, you can obviously see it is either roasted or put under a broiler. I have been making many things in a crock pot, that coloring is not from a crockpot.
The meat is definitely cooked in a crock pot. We use a slotted spoon when we dish it out. Hope this helps and have a great day!!
I used a thinly sliced London broil since it was on sale. It cooked in 5 hours on low and I used a slotted spoon to serve as there was a lot of liquid. The chipolte mayo was very good . Served with all the usual toppings and hot sauce for those who needed it. Good reviews from the family, will definitely make again! Thanks!
Have you ever doubled this recipe? My guys are big eaters and I don’t think 6 servings would be enough!
This is the second time I have asked this because I did not receive a response the first time. What has happened to your PIN button? I can’t seem to pin anything without copying URL. I would appreciate a response. Thank you.
We have been switching to a different server and there are still some bugs we are working out. Thanks for your patience. Have a great week.
Hello,
If i wanted to make this for a freezer dump meal, should I cook the meat first, or put everything into a bag raw to cook later? Will the aioli freeze well or last a few weeks in the fridge so that is one less step the new mom has to do?
Hi Jessica! Congrats on being a new mom!! It’s the best job in the world! 🙂
To make this a freezer meal, I would recommend just dumping all the ingredients into a gallon-sized freezer bag (raw meat and all), then stick it in the freezer. When you are ready to use it, remove the bag from the freezer and place in the fridge for 24 hours to allow it to thaw. Then dump it all in the crock pot and cook as directed. 🙂
As far as the aioli, I have not had much luck freezing mayo-based sauces – they tend to get clumpy and weird when you thaw them. I think that you could make it a week or two in advance and keep it in the fridge, but I wouldn’t feel good about much longer than that. I hope this helps!
I made this for dinner tonight. It is so delicious ! Easy to make and doesn’t need any changes! My husband and I are happy that there are enough leftovers for another night! This will be a keeper! Thank you for a great recipe.
I absolutely detest cilantro. Is it essential to the flavour/texture of the aioli or can it be omitted, or even replaced with something else, if need be?
Hi Karen. You and me both. If you don’t like the taste of cilantro, just leave it out! 🙂
I made this for my family when we were living in Scotland and desperate for some American flavor! It is SO so so yummy! I especially loved the addition of the aioli–a new thing for us.
Thanks for giving us a taste of home we’ve since brought back home with us!
Could this be done in an instapot or pressure cooker?
Most recipes can be adapted and converted to instant pot recipes. Maybe this post will help – https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
I am so confused and am scared to try this. You state right at the beginning of your post that your husband was appalled at this recipe. That means he was horrified and didn’t like it. Can I ask what he didn’t like about it? I have 2 very picky eaters and it’s a chore in itself to find things they like to eat. Just curious what he didn’t like. I just want to pick the right steak taco recipe to try in the crockpot. Please advise when you get a free moment.
It’s actually delicious! Wrong choice of words. Ha Ha!
That chipotle aioli is doing serious heavy lifting in this recipe — the combination of smoky chipotles, fresh lime, and cilantro is basically a flavor trifecta that I’d honestly just eat with a spoon. I’ve been making slow cooker carne asada for years and the thing that still amazes me is how the low-and-slow method actually breaks down the tougher connective tissue in flank steak, which is why you get that incredible shred — according to the USDA, collagen conversion to gelatin starts happening consistently around 160-180°F over extended time, and a slow cooker keeps you right in that window. I’ll admit I once tried to rush mine on high for two hours thinking I was a kitchen genius, and the steak came out with the texture of a gym mat, so the 6-8 hours on low is genuinely worth it. There’s something quietly communal about taco night too — everyone building their own plate, negotiating toppings, finding their version of the perfect bite. Have you ever experimented with adding a little orange juice or fresh orange zest into the slow cooker liquid? I’ve seen it used in traditional carne asada marinades for brightness, and I’m curious whether it would hold up through the long cook or just disappear entirely.
I have been using this chipotle sauce recipe for years!!! My husband puts it on everything! Delicious!