This slow cooker chipotle shredded beef recipe delivers tender, chipotle-marinated beef in the comfort of your own kitchen. Toss it over rice, add your favorite toppings, and enjoy a restaurant-worthy meal made easy!
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📝Shopping list
To make the crock pot version of this Mexican shredded beef dish, you will need these simple ingredients:
- chuck roast - 3-4 lbs
- fire roasted tomatoes - diced, I use canned
- onion - diced
- beef broth
- chipotle peppers in adobo sauce - finely diced peppers plus some of the adobo chipotle sauce
- garlic - minced or pressed
- chili powder
- cumin
- smoked paprika
Preparing Your Slow Cooker
Prepare your slow cooker by coating it with a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
Alternatively, you can choose to use a slow cooker liner.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the surface. Check your slow cooker's manual if you have any concerns.
Get Cooking
- 🥣Add all ingredients, other than beef roast, into your greased slow cooker and stir to combine.
- 🥣Place roast into your slow cooker and turn it to make sure all sides are coated in spice mix.
- 🥣Cover and cook on low for 8-10 hours
- 🥣When your beef is fork tender, it is ready to shred! Remove it from the slow cooker and shred using two forks. Discard any unwanted fat and connective tissue.
- 🥣Skim fat off of juices in slow cooker and stir your beef back in
- 🥣Turn slow cooker to Keep Warm setting until ready to serve.
🍽Serving suggestions
The beauty of slow cooker shredded chipotle beef lies in its versatility! Here are some delicious ways to serve it:
Classic Bowls:
- Chipotle Bowls: Pile the shredded beef onto a bed of white or brown rice, black beans, and fajita veggies. Cilantro lime rice is also an amazing pairing for this dish. Top it off with your favorites like salsa, guacamole, sour cream, cheese, fresh cilantro, and a squeeze of lime juice.
- Burrito Bowls: Use larger corn tortillas as the base for your bowl. Add the shredded beef, Mexican rice, pinto beans, corn, and your favorite toppings.
- Taco Bowls: Fill a tostada bowl with shredded beef, salsa, cotija cheese, and a dollop of sour cream or Greek yogurt . All other favorite taco toppings work as well. Diced green chilies, refried beans, hot sauce, shredded lettuce, and diced tomatoes are just a few options.
Tex-Mex Twists:
- Enchiladas: Wrap shredded beef and cheese in tortillas, top with enchilada sauce and bake until bubbly.
- Quesadillas: Layer shredded beef, cheese, and your favorite toppings between two tortillas and cook on a skillet until golden brown and melty.
- Nachos: Spread a layer of tortilla chips on a baking sheet. Top with shredded beef, cheese, pico de gallo, and any other toppings you desire. Bake until the cheese is melted and bubbly.
Different Ideas:
- Salads: Add shredded beef to your favorite salad for a protein boost.
- Tacos: Fill tortillas or crunchy taco shells with shredded beef, salsa, and your favorite toppings. This dish also makes a wonderful option for a taco bar.
- Burritos: Spread shredded beef, rice, beans, and other toppings on a large flour tortilla and roll it up tightly for a portable option.
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🔁Substitution ideas
- No fresh garlic on hand? Substitute ½ teaspoon garlic powder for every clove of fresh garlic.
- Add other vegetables like bell peppers, onions, or corn to the slow cooker along with the meat for added flavor and texture.
- No diced tomato available? Try substituting tomato paste.
- Experiment with different toppings like mango salsa, guacamole, and plain greek yogurt, and cheese to personalize your shredded chipotle beef experience
If you love this recipe...
Please let me know in the comment section below!
Storing
Store leftovers of this tender beef in an airtight container or bag. The will last for 3-4 days in the refrigerator or up to 4 months when frozen.
For best results, defrost leftovers of this slow-cooked masterpiece in the refrigerator for 24 hours before reheating.
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😉Hints & hacks
- Store leftovers in individual serving-sized containers for easy grab-and-go future meals on busy days.
- Many recipes state that you should sear your roast before adding it to your slow cooker. I am way too lazy. My recipe skips that step and it is delicious!
- Like all great beef recipes, this dish is perfect for busy nights. It can stay on the warm setting in your slow cooker. Perfect for when your people will be eating at different times.
- If timing is an issue, this dish can be cooked on high for 5-6 hours. However, low and slow is recommended for best results.
- For easy meal prep, combine beef and spices in a zipper-top bag and refrigerate overnight. The next day, Just toss it into your slow cooker and forget about it!
- I am a huge fan of slow cooker liners. They are a great help with this particular recipe. If you use a liner, you can skip spraying your slow cooker with non-stick spray.
- In the market for a slow cooker? I love mine!
Do you like your shredded chipotle beef served differently than one of our suggestions? Please share in the comment section below.
📖 Recipe
Slow Cooker Chipotle Shredded Beef
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- measuring cups and spoons
- cutting board and knife
Ingredients
- 2-3 lb chuck roast
- 14.5 oz can fire roasted diced tomatoes
- 1 cup onion diced, (about ½ a large onion)
- 1 cup beef broth
- ¼ cup chipotle peppers in adobo sauce finely diced, plus a tablespoon or so of the adobo sauce
- 4 cloves garlic minced or pressed
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
Instructions
- Add 14.5 oz can fire roasted diced tomatoes, 1 cup onion , 1 cup beef broth, ¼ cup chipotle peppers in adobo sauce, 4 cloves garlic, 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon smoked paprika to a greased slow cooker14.5 oz can fire roasted diced tomatoes
- Stir to fully combine
- Add 2-3 lb chuck roast to sauce in slow cooker turning it over a few times to make sure all sides are in the sauce.
- Flatten beef in slow cooker and spoon more of the sauce over top.
- Cover and cook on low for 8-10 hours (you can also do 4-5 hours on high in a pinch)
- Once cooked, your beef should be falling apart. Remove it from the slow cooker and use two forks to shred it. Discard any unwanted fat.
- Stir the shredded beef back into the sauce in your crockpot.
- Turn your slow cooker to low and serve when you are ready.
Final Step
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Notes
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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