Slow Cooker Shredded Beef Tacos

These Slow Cooker Shredded Beef Tacos are about to make Taco Tuesday your favorite night. Not only is the process super simple but you can find a reason to make them time and time again.

Being able to make tacos in the slow cooker is a real game-changer. There isn’t much that you have to really worry about since your slow cooker takes over and does all the work. And when you can come home to dinner just ready and waiting…that’s a great day.

It’s time to take charge of Taco Tuesday and whip up these Slow Cooker Tacos. I think after just one taco you’re going to be convinced! 

Slow Cooker Shredded Beef Tacos

All you need are a few simple ingredients to make this recipe. I can assure you that once you cook it just one time, it’s going to be a family favorite that is requested over and over again.

Ingredients needed for these Slow Cooker Shredded Beef Tacos 

• 1 beef chuck roast, approximately 3 – 4 pounds
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 3 tablespoons lime juice
• 4 cups low-sodium chicken broth
• 1 large sweet onion, chopped 
• 20 small corn or flour tortillas
• Sour cream, cheese, pico de gallo, and lime wedges for serving

How to make these slow cooker tacos

In a 5-quart slow-cooker, add chuck roast and smear garlic over top. Then add lime juice, chili powder, cumin, and oregano, salt & pepper, then pour over chicken broth and add the onion. Cover and let cook on low, for 8 hours.

Once done, remove roast and place on cutting board or in a bowl. Remove any cook fatty parts and shred with forks. Pour over enough juice so it’s nicely marinated, which would be just about a cup or less. 

Char tortillas over the flame of a gas burner or in the oven, then top with beef and serve with your favorite toppings. Squeeze lime juice over the tacos before serving as it helps to bring the flavors alive. 

Just wait until you try this recipe, it’s so good! 

Slow Cooker Shredded Beef Tacos

Print

These slow cooker shredded beef tacos are awesome!

Ingredients

• 1 beef chuck roast, approximately 3 – 4 pounds
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 3 tablespoons lime juice
• 4 cups low-sodium chicken broth
• 1 large sweet onion, chopped 
• 20 small corn or flour tortillas
• Sour cream, cheese, pico de gallo, and lime wedges for serving

Instructions

In a 5-quart slow-cooker, add chuck roast and smear garlic over top. Then add lime juice, chili powder, cumin, and oregano, salt & pepper, then pour over chicken broth and add the onion. Cover and let cook on low, for 8 hours.

Once done, remove roast and place on cutting board or in a bowl. Remove any cook fatty parts and shred with forks. Pour over enough juice so it's nicely marinated, which would be just about a cup or less. 

Char tortillas over the flame of a gas burner or in the oven, then top with beef and serve with your favorite toppings. Squeeze lime juice over the tacos before serving as it helps to bring the flavors alive.