Slow Cooker Shredded Beef Tacos are a tasty, no-mess dinner perfect for busy weeknights! This set-it-and-forget-it Mexican dish is sure to be a hit with even your pickiest eaters.
Out of all the convenient kitchen appliances we have these days, my favorite is always the slow cooker. It’s perfect for warm weather when no one wants to heat up the house. And it’s still perfect for cool weather when you crave lovely rich soups and stews.
These spicy and savory Slow Cooker Shredded Beef Tacos are a great choice to make in your slow cooker no matter the weather. They’re made with beef, onion, green chilis, salsa, and taco seasoning for a six-ingredient recipe that is tantalizingly simple.
I love serving this slowly cooked Mexican beef inside corn tortillas with a pickled onion garnish, but you can add it to almost any dish. Plus, it stores and freezes beautifully, making it perfect for prepping ahead. There’s nothing not to love about this easy, flavorful slow cooker meal.
Recipe Snapshot: Slow Cooker Shredded Beef Tacos
Cuisine: Tex-Mex
Cooking Method: Slow Cooker
Total Time: 6 Hours, 15 Minutes (includes 6 hours slow cooker time)
Servings: 12
Primary Ingredient(s): Beef (stew meat or chuck roast), taco seasoning, onion, chilies, salsa
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Beautiful! I could eat a dish like this every single week!”
— Brenda
What You’ll Like About This Recipe
- No hot oven or stovetop is needed.
- Made with pantry-staple ingredients.
- Easy to prep ahead and store after.
Ingredient Notes
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- Beef — I recommend either stew meat or chuck roast for this recipe. Either of those will stand up to the longer cooking time.
- Taco Seasoning — Purchase a package from the store or make your own taco seasoning with my easy recipe.
- Onion — Either white or yellow onion works well in this.
- Chopped Green Chilis — Use your favorite brand of canned chiles. I love Hatch chiles in this!
- Salsa — Use your favorite! I’ve used both homemade salsa and purchased salsa with great results.
- Corn Tortillas — For the most authentic flavor, go with corn tortillas.
- Garnishes — Tomato, cilantro, guacamole, and cheese are all great additions.
- Red Onion Garnish — A mix of chopped red onion, salt, sugar, and red wine vinegar. See the directions below for how to make it!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Variations and Substitutions
- Create spicy shredded beef tacos by swapping out the canned green chilis for a hotter pepper like serranos, jalapenos, or habaneros (if you dare!).
- You can easily substitute the beef in this recipe with chicken or pork.
- This Mexican shredded beef doesn’t have to be just for tacos! Try using this recipe as the protein in your burritos, enchiladas, or nachos.
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How to Make Slow Cooker Shredded Beef Tacos
Add the Taco Meat Ingredients to the Crockpot
STEP 1. Add the beef to the slow cooker and sprinkle with the taco seasoning, tossing to coat.
STEP 2. Peel and roughly chop the onion, then add it on top of the seasoned meat.
STEP 3. Add the green chilies with their liquid, the salsa, and water.
STEP 4. Cover and cook on high for 2 hours.
STEP 5. After two hours, stir the mixture, turn the crockpot down to low, and cook for an additional 3-4 hours.
Finish the Taco Filling
STEP 6. Thirty minutes before serving, remove the meat. Using two forks, pull the meat until it’s thoroughly shredded. Return the shredded meat to the crockpot and continue cooking for another 30 minutes.
Prep the Red Onion Garnish
STEP 7. An hour or two before serving, thinly slice the red onion. Place it in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow the onions to stand in the vinegar mixture until ready to serve.
Serve
STEP 8. When ready to serve, heat the tortillas in the oven or in a skillet on the stovetop. Garnish with marinated red onions, fresh tomato, and fresh cilantro.
Recipe Tips
- Don’t have a taco seasoning packet on hand? No problem! Try my recipe for making your own Taco Seasoning! It’s a simple combination of chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, and pepper.
- These shredded beef tacos can also be made in the instant pot! Simply place the beef, seasoning, onion, green chilis, salsa, and water into the pressure cooker and cook on high for 30 minutes with a 20-minute natural release.
How To Serve
I highly recommend serving these tacos alongside some simple Mexican-inspired sides. My black bean and corn salad, cheesy green chili cornbread, or pinto beans with fresh tomato relish are all good choices.
How to Store and Reheat
Any leftovers may be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. I recommend reheating in the oven or microwave.
How to Make Ahead
To make Mexican shredded beef with an even deeper flavor, you can combine the beef, taco seasoning, onion, green chilis, salsa, and water in a ziplock bag and allow the mixture to marinate in the fridge for up to 24 hours.
When you’re ready to cook, simply transfer the entire mixture to the crockpot and follow the recipe directions!
You really can’t go wrong with this savory and spicy Mexican shredded beef. Enjoy this hearty and flavorful set-it-and-forget-it meal!
Questions About Shredded Beef Tacos
Any cut of beef that is traditionally considered “tough” is actually great for shredding! Because you’re taking the time to slowly cook this beef, these tougher cuts will become tender and will shred easily.
It’s very close! Although, the seasoning can differ a bit from recipe to recipe.
No. Although carne asada is also made from beef, it is typically marinated in a citrus mixture. It’s also usually grilled instead of slow cooked and shredded.
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Recipe
Slow Cooker Shredded Beef Tacos
Ingredients
- 1 pound beef (recommend using stew meat or chuck roast)
- 1 tablespoon taco seasoning
- 1 medium onion roughly chopped
- 4 ounces canned chopped green chilies
- ⅔ cup salsa (your choice of hot, medium, or mild)
- ⅓ cup water
- 12 corn tortillas
For the Onions:
- ½ small red onion
- Pinch of salt
- Pinch of sugar
- Red wine vinegar
Garnishes:
- Fresh chopped tomato
- Fresh cilantro
Instructions
- Add the beef to the slow cooker and sprinkle with the taco seasoning, tossing to coat.1 pound beef, 1 tablespoon taco seasoning
- Peel and chop the onion roughly and add it on top of the seasoned meat.1 medium onion
- Add the green chilies with their liquid, the salsa, and water.4 ounces canned chopped green chilies, ⅔ cup salsa, ⅓ cup water
- Cover and cook on high for 2 hours.
- After two hours, stir the mixture and turn the slow cooker down to low. Cook for an additional 3-4 hours.
- Remove the meat from the slow cooker and use two forks to shred it. Return the meat to the slow cooker and continue cooking for another 30 minutes.
- An hour or two before serving, thinly slice the red onion. Combine it in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow it to stand until ready to serve.½ small red onion, Pinch of salt, Pinch of sugar, Red wine vinegar
- When ready to serve, heat the tortillas in the oven or in a skillet on the stovetop. Garnish with the marinated red onions, chopped fresh tomatoes, and fresh cilantro.12 corn tortillas, Fresh chopped tomato, Fresh cilantro
Notes
- Leftovers may be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat in the oven or microwave.
- To make ahead, combine the beef, taco seasoning, onion, green chiles, salsa, and water in a zip-top bag and allow the mixture to marinate in the fridge for up to 24 hours. Transfer the entire mixture to the slow cooker and follow the recipe directions.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Hi Lana! Thanks for sharing this recipe. I kicked it up a few notches by adding 3 cloves of medium size garlic cloves, paper removed and smashed, to the ingredients in the crock pot. I also dared to add a couple actual chili peppers, 1 jalapeno and 1 serrano, intact, so I can easily remove them later, but with a few surgical slits in each one. I enjoy the added zing I get!
Beautiful! I could eat a dish like this every single week!
These look amazing, Lana! Thanks for sharing. Love a good slow cooker recipe. xo
Thanks, Kelly. They are pretty darned good if I do say so myself!
I love using my slow cooker in the summer. The meat turns out great and it doesn’t heat the house. It’s a win win!
I LOVE TACOS. I eat them more than anything else on the planet. I’m going to make these tacos tomorrow and add pickled radish to the onion and go to town! Thankyou for sharing!
Yes, radish would be a fantastic addition! Even cabbage would be good, too. Lots of freshness and crunch.
Great idea. I have been using my slow cooker for pulled pork this summer. Might be time to expand to beef!
By the way – 98 degrees here this afternoon….. and, that means lightning. Fairly impressive.
Miss P
I love doing a pork shoulder for pulled pork in the slow cooker. Best way to get it nice and tender, I think. We weren’t quite as hot as you but we’ve had storms every day this week. Lightning and hail!
YUM, Lana. This is a winning slow cooker recipe! Pinning :)
Thanks, Renee!
I love using a slow cooker in the summer, too… it’s perfect for getting those delicious slow-cooked dishes made without heating up the whole house, plus it means I can go outside and enjoy the warm weather while dinner takes care of itself. I mean, who doesn’t love that? :)
My mom used to have a similar recipe for making fajita filling, but it got lost during a move at some point. Can’t wait to try this one out!
Well, I tend to stay inside with the air conditioning going for the majority of the summer, but using the slow cooker sure helps keep the energy bill down. Hope you enjoy the recipe, Isabelle!
You are right, slow cookers are great in the winter BUT even better in the summer! This looks delicious. Who doesn’t love tacos, right?!
We love tacos here and so do our kids and grandkids. I can double or triple this recipe according to how many are here at any time. Works great!
I love using my Crock-pot year round! =)
Pinning your recipe, it sounds great!
Thanks, Melissa!
I don’t use my slow cooker nearly enough in the summer. But these tacos look like the perfect summer treat!
They’re great for summer. Especially busy days when you’re on the run. Just throw everything in the slow cooker and have supper ready when you get home!
Tacos are so great and I am also loving your onion garnish/marinade. Yum!
I keep some of those marinated onions in the fridge a lot of the time, Ginny. I enjoy them on sandwiches, burgers, and hot dogs, too.
I love my slow cooker in the winter AND in the summer! I’ll be making this soon!
They’re great year-round appliances, aren’ they? My next project is to try baking in mine.
Just today my FB readers said they would like more slow cooker recipes- this one looks fabulous! I’ll share on my page!
Thanks so much for sharing, Jessica. I hope your FB readers enjoy the recipe.
Yes, I love my slow cooker all year round too! It’s a life saver when it’s 85 degrees in my house haha! Great idea to make taco meat in one. I bet the meat turns out so tender!
It was super tender, Ashley! Perfect for tacos and no heat at all in the kitchen.