Slow Cooker Barbacoa Recipe

Slow Cooker Barbacoa Recipe

How To Make Slow Cooker Barbacoa

Looking for a perfect pair with burritos, tacos, salads, quesadillas? Try this slow cooker barbacoa recipe made with beef bursting in Mexican flavors!

Preparation: 10 minutes
Cooking: 4 hours 10 minutes
Total: 4 hours 20 minutes



  • 3lbsbeef chuck roast,fat trimmed, cut into 2-inch chunks
  • 4garlic cloves,minced
  • 2chipotles in adobo sauce,chopped
  • 4ozgreen chiles,(1 can) diced
  • 1small white onion,finely chopped
  • ¼cupfresh lime juice
  • 2tbspapple cider vinegar
  • 3bay leaves
  • 1tbspground cumin
  • 1tbspMexican oregano,dried or standard dried oregano
  • 2tspfine sea salt
  • 1tspfreshly-ground black pepper
  • ¼tspground cloves
  • ½cupbeef stock or water


  1. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on Low for about 6 to 8 hours, or on High for about 3 to 4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

  2. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for about 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!


  • Calories: 167.79kcal
  • Fat: 6.25g
  • Saturated Fat: 2.44g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 3.09g
  • Polyunsaturated Fat: 0.71g
  • Carbohydrates: 3.73g
  • Fiber: 0.71g
  • Sugar: 1.32g
  • Protein: 24.80g
  • Cholesterol: 72.57mg
  • Sodium: 373.38mg
  • Calcium: 32.31mg
  • Potassium: 567.18mg
  • Iron: 3.77mg
  • Vitamin A: 82.53µg
  • Vitamin C: 33.56mg
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