Slow Cooker Shredded Beef Tacos

Taco Tuesday can now be made in the slow cooker while you are at work with this Slow Cooker Shredded Beef Tacos that are made with simple ingredients but plenty of flavors that the whole family will enjoy. 

Using this slow cooker recipe makes it so simple that you can add the ingredients and place it on low for hours so it is ready for you when you come home from work for an easy weeknight dinner. You can also turn this into a simple freezer meal too!

The best part is when dinner time comes around, all you need to do is shred up the seasoned boneless beef chuck roast, scoop it onto your favorite tortillas with all the toppings and enjoy your Mexican food. 

Ingredients Notes:

Ingredients:

• Beef: Beef chuck roast from your local butcher or grocery store
• Seasoning: taco seasoning of your favorite brand (I love Ortega but pick your favorite)
• Salsa: salsa verde works best for this recipe
• Corn: canned corn drained
• Beef broth: canned or boxed broth will work 
• Taco shells: Soft or hard, corn or flour tortillas will work
• Toppings: shredded cheese, sour cream, tomato diced, shredded lettuce are all great options

How to make Slow Cooker Shredded Beef Tacos:

1. Add roast. Place roast in the slow cooker, and cover with taco seasoning.
2. Season. Pour one cup of salsa Verde over top. Add one can of corn (with the juice) and 1/2 cup beef broth.
3. Cook. Cook on high for 3-4 hours, or low for 6-8 hours. When it is finished cooking, pull from the slow cooker and shred, placing it back in the slow cooker when finished.
4. Mix beef. Mix the shredded beef with the corn and liquid.
5. Serve. Serve with favorite taco toppings: cheese, sour cream, tomatoes, and lettuce.

Storing Tips for Crock Pot Shredded Beef Tacos:

Fridge: Store the leftover tender beef in an airtight container and store it refridgerator for 4-5 days.

Freezer meal: Add roast, taco seasoning, salsa, corn and beef broth into a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 9-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow. We highly recommend low and slow!). Follow the rest of the instructions as written.

Miscellaneous Tips for this beef taco recipe: 

Favorite toppings for beef tacos and burrito bowls:

• Fresh cilantro
• Lime juice (you might not think it is a topping, but it beautifully adds to the flavorful beef)
• Black beans
• Spanish rice
• Hot sauce or taco sauce
• Onions
• Green chiles
• Pico de gallo

Turn this great recipe into a taco salad:

All you need to do is swap out the white corn tortillas (or whatever you normally choose) for some chopped up romaine lettuce and you are ready to go! If you want a little crunch add in some tortilla strips.

How to add spice to this beef recipe:

To kick up the heat with this Mexican shredded beef, you can simply add in extra cayenne pepper, chili powder, or a can of diced green chiles and you will be on your way to spicy crockpot shredded beef tacos.

Serving suggestions:

• Fully Loaded Guacamole Recipe
• Mexican Street Corn Salad Recipe
• Mexican Corn Dip Recipe
• Mexican Street Corn Salad Recipe

Slow Cooker Shredded Beef Tacos

5 from 2 votes

Our Slow Cooker Shredded Beef Tacos are made with simple ingredients but plenty of flavors that the whole family will enjoy. 

ServingServing: 6 servings

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

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Ingredients

• ▢ 2 ½ pounds beef chuck roast
• ▢ 1 ounce taco seasoning
• ▢ 1 cup salsa verde
• ▢ 15 ounces corn, drained
• ▢ ½ cup beef broth
• ▢ 8 taco shells
• ▢ 1 cup shredded cheese, optional topping
• ▢ ½ cup sour cream, optional topping
• ▢ 1 tomato, diced, optional topping
• ▢ 1 cup shredded lettuce, optional topping

Equipment

• Slow Cooker
• Fork

Instructions

1. Place roast in the slow cooker, and cover with taco seasoning.
2. Pour one cup of salsa Verde over top. Add one can of corn (with the juice) and 1/2 cup beef broth.
3. Cook on high for 3-4 hours, or low for 6-8. When it is finished cooking, pull from the slow cooker and shred, placing it back in the slow cooker when finished.
4. Mix the shredded beef with the corn and liquid.
5. Serve with favorite taco toppings: cheese, sour cream, tomatoes, and lettuce.

Notes

To turn this into a freezer meal:

Add roast, taco seasoning, salsa, corn and beef broth into a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 9-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow. We highly recommend low and slow!). Follow the rest of the instructions as written.

Nutrition

Calories: 610 kcal · Carbohydrates: 32 g · Protein: 45 g · Fat: 35 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 155 mg · Sodium: 1054 mg · Potassium: 1013 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 1369 IU · Vitamin C: 11 mg · Calcium: 171 mg · Iron: 5 mg

Cuisine: American

Cost: $15

Author: Steph Loaiza

Course: Main Course

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