If you love Chipotle, you’re going to love this copycat slow cooker chipotle’s barbacoa beef. This was really easy and made my house smell amazing all day!
If you’re looking for a new slow cooker, this one is a favorite.
We love to serve this beef as filling for tacos, burritos, enchiladas, quesadillas, salads, or just “bowl style” over rice with vegetables on the side. Add some Chipotle Corn Salsa to make it even better.
How to make slow cooker chipotle’s barbacoa beef:
Place garlic, onion, lime juice, cumin, oregano, chipotles, and cloves in a blender or food processor.
Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 teaspoon oil. If you’re short on time, you can skip this step, but it does give a nice depth to the flavor of the meat.
Add liquefied spices, water, bay leaves and cook in a slow cooker on high for 4 hours, or low for 6-8 hours.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.
Slow Cooker Chipotle Barbacoa Recipe Notes:
This recipe uses canned chipotles in adobo sauce (you can see the kind we prefer to use below) and calls for 2-4, depending how spicy you would like it. My kids don’t like spicy food, so I can usually only get away with one chipotle pepper and a little bit of adobo sauce.
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Weight Watchers Slow Cooker Chipotle’s Barbacoa Beef Recipe
Ingredients
- 5 teaspoons minced garlic
- ½ medium yellow onion
- ½ lime, juiced
- 2-3 chipotles in adobo sauce
- 1 Tablespoon ground cumin
- 1 Tablespoon ground oregano
- ½ teaspoon ground cloves
- 3 pounds bottom round roast, (or beef eye of round, all fat trimmed)
- salt and pepper, to taste
- 1 teaspoon olive oil
- 1 cup water
- 3 bay leaves
- 4 cups cooked rice
Equipment
Instructions
- Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
- Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
- Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
- Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
- Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
- Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
- Serve over cooked rice.
Notes
- My kids don’t like spicy food, so I can usually only get away with one chipotle pepper and a little bit of adobo sauce.
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.This post was included in our 10 of the Easiest One Pot Meals Video – for more inexpensive and delicious recipes like this one, click here to check it out!
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See how to make these quick and easy slow cooker steak fajitas below:
Yum! Going to have to try this one as well. You could have a complete Chipolte meal and make the Cilantro Lime Rice from her site as well. I made it last night as a side dish to chicken tacos and it was delish. Thanks for sharing!
LOL it’s spelled Chipotle!! Recipe sounds great, we love Chipotle but it’s high calorie..
Love Chipotle. It can be high calorie, but you can eat healthier there too. It all depends on what you add.
Their barbacoa has to be my favorite meat, so I’m happy to have this one. Showed it to the hubbs, and he thinks we need to make it this next week 🙂 Thanks for the recipe!
Ah, Chipotle’s. We don’t have one where I live, now, just a Freebird’s (same concept…not as good). Funny thing, if you’re ever in South Texas and order Barbabcoa, you’ll find a nasty surprise. Barbacoa around these parts is typically cooked cow head! Not a fan : (
Just made this and posted this recipe on my blog tonight! So yummmm! Seriously good! Thanks for sharing it!
Stephanie @
I looove Chipotle’s barbacoa meat so this is a must-try for me. Thanks!
I can’t find a way to “PIN” this dang it….I don’t think I will survive….LOL
can you find the recipe for the Chipotle’s Carnita Pork??? That’s my favorite 🙂
I’m confused. You mention the crock pot, but the recipe calls for a pressure cooker. I’d love to make this, but only have a crock pot. Any advice on cook times for the crock pot?
I’d like to know the answer to your question too!
Ditto! I have both a slow cooker and a pressure cooker. I’d prefer to use the slow cooker because my pressure canner is is a huge monster.
I’m wondering the same thing. I’d love to be able to do this in the crockpot.
I made it in the crock pot and it worked great! I did not brown the meat first. Just cut it into large chunks and put it on for 5 hours on high with a cup and a half of water.
How many points and what’s the serving size
I hunt for most of my food and tried this with deer and goose. Takes a lot longer in crock pot, but it is delicious.