Slow Cooker Barbacoa

I apologize for the lack of posts lately… life has been chaotic to say the least. Unfortunately when that happens, cooking gets put on the back burner, and we live off of my freezer meal stash! But don’t worry, more recipes will be coming very soon!

This Slow Cooker Barbacoa recipe is one of my tried and true easy weeknight dinners that is a great alternative to the same old pot roast we eat so often in the fall and winter. When chuck roasts go on sale at the grocery, I normally stock up, and it’s nice to have other things to do with them other than pot roast with veggies and potatoes.

This is one of those set it and forget it recipes that you can prep the night before, turn on the crockpot in the morning, and you’re good to go. You literally just add all of the ingredients to the crockpot- if you have time you can sear the outside of the roast for a few minutes on each side for extra flavor, but it isn’t necessary. The liquid smoke is optional, and it’s really up to your taste. I like a smokey flavor to my barbacoa, but just remember not to add too much because a little bit goes a long way.

If you like your food super spicy, you can add an additional chipotle pepper to the mix. I stick with one so that my one year can still eat with us, and I don’t have to make an entirely separate meal.

You can keep these super simple and just have tacos, or you can make rice and beans to have on the side. We top our tacos with a little melty Monterey jack cheese and fresh cilantro, and it is seriously the easiest dinner imaginable. This barbacoa is also great in homemade burrito bowls with rice, fajita vegetables, cheese, and a little greek yogurt or sour cream. When I have time to put it all together, I’d much rather have my barbacoa this way!


Have an awesome week and be on the lookout for more recipes VERY soon!

Slow Cooker Barbacoa

  • Servings: 5
  • Difficulty: Easy
  • Print

2-3 lb chuck roast
2 tsp minced garlic
1 4oz can green chiles
1/2 tbsp oregano
1 chipotle in adobo sauce (+ 1/2-1 tsp additional adobo sauce)
3 tbsp lime juice
2 tsp cumin
2 tsp salt
1/2 diced yellow onion
1 cups beef broth
2 tbsp apple cider vinegar
1-2 tsp liquid smoke (optional)

For serving:
Corn or flour tortillas
Queso Fresco or Monterey Jack Cheese
Fresh, chopped cilantro
Rice and refried beans on side

1. Place chuck roast in slow cooker. Cover with garlic, chiles, oregano, adobo sauce, lime juice, salt, onion, beef broth, apple cider vinegar, and liquid smoke (optional). Turn slow cooker on low for 6-8 hours until meat is tender and easily shredded. Taste meat and add additional salt if necessary.
2. To serve, heat tortillas just until warm. Top with shredded barbacoa, cheese, and fresh cilantro.

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