Chipotle Barbacoa Beef (Slow Cooker)
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Chipotle barbacoa made in a slow cooker is super tender shredded beef that can be used on top of salads, in dinner bowls, or in wraps for easy meals. It’s a hands-off Mexican dinner that’s perfect for meal prep, and it’s so delicious, too!
This beef barbacoa tastes even better than the Chipotle barbacoa I have always loved, and it costs so much less to make at home! I can easily customize it for the boys by using it in something like burrito bowls or top it with chipotle corn salsa for easy wraps.
Couple that with the fact that my slow cooker does the work, and this recipe stays on repeat through the cooler months when I love having something warm already made at the end of the day.
Why This Recipe is a Family Favorite
This meal prep recipe will be your hero on busy nights. Because it’s a slow cooker recipe, it’s ultra-simple, and the tender barbacoa beef is easy to reheat.
The meat itself is super juicy with a tiny bit of heat, but you can easily adjust the ingredients if your kids don’t like spicy foods.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made the Chipotle barbacoa many times, so I can save you from a failed attempt.
- Each slow cooker heats at a different rate, especially the older ones. The first time you make this, keep an eye on the beef. You want to be sure it’s cooked through by using a meat thermometer to check the internal temperature.
- Though you remove the beef to shred it, make sure to add it back to the slow cooker for the final few minutes. This is where it really develops its flavor and keeps it melt-in-your-mouth tender.
Ingredients
You’ll want to add these ingredients to your grocery shopping list:
Chuck roast is the best cut of meat to use because it results in super tender shredded beef. However, other cuts of beef like brisket, shoulder roast, and bottom round roast will also work.
Just know that each one has its own unique texture and that bottom round roast tends to be leaner, so you may need to use a bit more vegetable broth.
When it comes to the flavor of the beef barbacoa, both fresh garlic and fresh lime juice are recommended. Pre-minced garlic is fine to use, but if possible, avoid using concentrated lime juice.
How to Make Chipotle Barbacoa in a Slow Cooker
For cook times and full instructions, see the recipe card! ⬇️
Jump to Recipe
- The first thing you’ll want to do is brown the chuck roast on all sides in a large pan with a pinch of oil. This will help sear in the flavor.
- After that, whisk together the seasonings, broth, lime juice, and chipotle peppers. Use a fork or a whisk to do this until they’re all mixed together.
- Carefully transfer the chuck roast to your crockpot and pour the seasoned broth over the top. Place the lid on and let it cook on low heat.
- Once the barbacoa is tender, use tongs or two forks to move it from the slow cooker to a large bowl. Then, use two forks to pull the roast into shreds as much as possible.
- Return the shredded beef to the slow cooker and give it a good stir to combine all the flavors.
- While the beef is staying warm in the cooker, you’ll prep the dinner bowls by chopping the lettuce and sautéing the onions and peppers until soft. Now, just chop the cilantro and avocados. Then, all you need to do is place everything on the table and let everyone assemble their bowls!
Make it kid friendly: If your kids are like mine and enjoy a slightly sweeter taste, add a drizzle of honey to the barbacoa beef as it simmers in the slow cooker.
Meal Prep Instructions
This Chipotle barbacoa recipe is one of my favorites for meal prep! Once it cools fully, you want to place it along with 1-2 cups of the cooking liquid into a large container. Store it in the fridge for up to 4 days.
You can also freeze the shredded beef by storing it with its juices in a freezer-safe bag. Save room by laying it flat in the freezer. It freezes well for up to 4 months. Let it thaw in the fridge overnight when you need it.
To reheat the beef, place it in the oven, on the stovetop, or in the microwave with some of the cooking liquid until it reaches a safe internal temperature.
Ways To Enjoy It
There are so many ways to use Chipotle barbacoa beef, that sometimes it's hard to decide. I like to use it in place of chicken in a chicken fajita salad or a crockpot salsa chicken burrito bowl. Or, we mix it into wraps topped with salsa and avocado.
Slow Cooker Barbacoa FAQs
A safe internal temperature for a traditional beef roast is 145°F, which equates to medium-rare. However, in order for the meat to shred easily, barbacoa should reach an internal temperature of 160°F. The beef should be fully cooked and browned but still juicy. If possible, use a meat thermometer to check the temperature of the roast before you start to shred it.
Yes! Set the Instant Pot to sauté mode, then brown the roast on each side. Mix together the remaining sauce ingredients and pour them over the beef in the Instant Pot. Cook at high pressure for 70 minutes. After cooking, let the pressure release naturally for at least 15 minutes. Then, shred the beef and return it to the sauce in the Instant Pot.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Chipotle Barbacoa Beef (Slow Cooker)
Ingredients
- 1 tablespoon oil
- 2 cloves garlic minced⠀
- 1 tablespoon cumin
- ½ teaspoon dried oregano
- 1 cup beef broth
- 2 tablespoons lime juice (approximately 1 lime)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons diced chipotle peppers or 3 tablespoons, depending on your desired spice level ⠀
- 2 lbs. chuck roast
Instructions
- Heat the 1 tablespoon oil in a large skillet, and brown the roast on all sides. Note: You can skip this step if you'd like.
- Chop the garlic. In a small bowl, whisk together the 2 cloves garlic, 1 tablespoon cumin, ½ teaspoon dried oregano, 1 cup beef broth, 2 tablespoons lime juice, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Add in 2 tablespoons diced chipotle peppers (or substitute 2 tbsp. chipotle in adobo, but check the label!)
- Transfer the 2 lbs. chuck roast to your crockpot. Pour the chipotle and broth mixture into the slow cooker over the roast.
- Cover the slow cooker and set it to low. Cook for 6 hours, until the beef is fall-apart tender.
- Once it's cooked and very tender, remove the beef from the slow cooker and set it in a large bowl. Using two forks, shred the beef, setting aside any tough fatty pieces.
- Return the shredded meat to the slow cooker, cover, and set it to "Keep Warm," for at least 15 minutes or until you're ready to eat.
Assemble and Serve
- Serve beef over rice.
Equipment
Notes
Nutrition
2026 Update: We have updated the recipe to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
Other Easy Beef Dinners
If you need more easy, flavorful dinner ideas, try this tender beef chuck roast in a slow cooker, Dutch oven beef stew, or our favorite, crockpot Mississippi pot roast.
