Slow Cooker Shredded Beef Tacos

For more delicious slow cooker recipes like these slow cooker shredded beef tacos, try my Slow Cooker Pulled Pork, my BBQ Chicken Thighs, or my Slow Cooker Pork Tenderloin.

Big Flavor, Easy Prep!

These Slow Cooker Shredded Beef Tacos get a big flavor boost from cooking on low for 8+ hours in my homemade beef taco seasoning, beef broth and onions. Add more color and personality to these tacos with fun toppings such as avocado, your favorite hot sauce, shredded purple cabbage, corn, salsa, red onion or Cojita cheese. This Mexican Shredded Beef is on rotation in our house because of its versatility and simplicity.

You can use it to make these tacos of course or add it to enchiladas, nachos, quesadillas, rice bowls or even sliders! Plus, slow cooker meals make life 10x easier, right?!

You most likely have all of the seasonings for the beef taco seasoning on hand: chipotle powder, paprika, garlic powder, chili powder, and cumin! One of our favorite things to do is make this recipe & create a taco bar at home! All you need to do is line up all of your favorite taco toppings, including the slow cooker shredded beef, corn, and/or flour tortillas, and make each tortilla a little different. It’s a fun idea for a date night or parties. I know you’ll love it!

Slow Cooker Shredded Beef Tacos Ingredients

(For the full recipe, scroll down to the recipe card below)

• Boneless chuck steak: 2 1/2 – 3 lbs. Chuck steak is great for slow cooking. It becomes more tender and juicer the longer you cook it which is why low and slow is the name of the game for this recipe! (8 hours on low)
• Beef Taco Seasoning: You will need chipotle powder, chili powder, paprika, cumin, salt, pepper and garlic powder.
• Olive oil: This is used when searing or browning the chuck before you place it in the crockpot. This step is important because the caramelized surface of the meat will lend rich flavor to the finished dish.
• Beef broth and lime juice: Liquids the meat is cooked in. You can also add a touch of orange juice too if you have it on hand!
• Onion: Sliced white onion
• Tortillas: Corn or flour – up to you!
• Toppings: sour cream, avocado, salsa, shredded cheese, Cojita cheese, hot sauce, guacamole, corn, red onion, lettuce, lime wedges, radish, cilantro, etc.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Season & brown the beef

Cut the beef into 4 large chunks and pat them dry with paper towels. Season the beef on all sides generously with salt and pepper. Sear on each side until browned. ~2-5 minutes.

Add to slow cooker

Transfer the browned meat to the slow cooker and pour in the beef broth, lime juice, beef taco seasoning and onions. Stir gently to combine.

Cook low & slow!

Cook on low for a minimum of 8 hours. (Low and slow is key for tender beef!) Shred the beef, and add it back into the juices.

Assemble tacos!

Add all of your favorite toppings and ENJOY!

Can I Freeze Mexican Shredded Beef?

Yes! To freeze, you’ll want to keep the liquid and beef separate. Reheat the beef in the oven (covered with foil), heat the sauce, and then toss. It’s best to keep it separate because otherwise, I find the beef gets a bit soggy (especially when defrosting).

What to Serve with Slow Cooker Shredded Beef Tacos

• Cilantro Lime Rice
• Vegetarian Bean Dip
• Salsa
• Guacamole

Tips for Making Slow-Cooker Beef Tacos

• Be sure to sear the meat before placing it in the bottom of your slow cooker.
• Cook low and slow (at least 8 hours) for tender and juicy meat.
• Pressed on time? See the 2 1/2 hour Dutch oven method in the recipe notes below!
• Freeze it for later use! Tacos, quesadillas, enchiladas, nachos, burritos, etc.
• Get creative with your taco toppings! However, balance is key. It can be easy to over do it, you will want balance to the taco and have toppings that compliment each other.
• Heat your tortillas on the stove (we do this by place directly over the flame on the stove)
• Make your own salsa for brightness and freshness.
• Play around using different cheeses on your tacos: Cotija, Oaxaca, pepper jack, and feta cheeses all work nicely with tacos.
• Always finish your taco with a squeeze of fresh lime juice. The acidity provides a refreshing counterpoint to the richness of the Mexican shredded beef and cheese. Plus, a bit of fresh lime juice squeezed over the top goes a long way!