This easy slow cooker barbacoa recipe gives me all the rich, smoky, and slightly spicy flavors I love—with hardly any effort. I let the beef simmer low and slow in a bold chipotle-lime sauce until it’s melt-in-your-mouth tender. Perfect for tacos, bowls, burritos, or just piling onto rice, this barbacoa is a flavor bomb that practically cooks itself.

Why I Love This Recipe

I love how this recipe turns an affordable cut of beef into something incredibly flavorful and juicy. The slow cooker does all the work, so I can just set it and forget it. The sauce is smoky, tangy, a little spicy, and so satisfying. I usually make a big batch and use it all week long—it’s perfect for meal prep and tastes even better the next day.

Easy Slow Cooker Barbacoa That Falls Apart Perfectly

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast, cut into large chunks
Garlic cloves, minced
Chipotle peppers in adobo sauce
Ground cumin
Dried oregano
Ground cloves (just a pinch)
Bay leaves
Fresh lime juice
Apple cider vinegar
Beef broth
Salt and black pepper
Olive oil (optional, for searing)

Directions

I start by cutting the chuck roast into large chunks and seasoning them with salt and pepper.
For extra flavor, I sometimes sear the beef in a skillet with a bit of olive oil until browned on all sides. This step is optional, but I think it adds great depth.
In a blender, I combine garlic, chipotle peppers, cumin, oregano, cloves, lime juice, vinegar, and beef broth. I blend until smooth.
I place the beef in the slow cooker, pour the sauce over the top, and add the bay leaves.
I cover and cook on low for 8–10 hours or high for 4–5 hours, until the meat is fall-apart tender.
Once it’s done, I remove the bay leaves and shred the beef with two forks, mixing it back into the juices before serving.

Servings and Timing

This recipe makes about 6 to 8 servings, depending on how it’s used. It takes me just 10–15 minutes to prep, and the rest is hands-off cook time—8–10 hours on low or 4–5 hours on high in the slow cooker.

Variations

Sometimes I add a splash of orange juice for a bit of sweetness, or toss in a sliced onion for extra depth. I’ve also made this with pork shoulder or lamb when I want to switch up the protein. If I want to tone down the spice, I use just one chipotle pepper or remove the seeds.

Storage/Reheating

Barbacoa keeps beautifully in the fridge for up to 4 days. I store it in an airtight container with some of the cooking juices to keep it moist. It reheats easily in the microwave or on the stovetop with a splash of broth. I also freeze it in portions for up to 3 months—it’s a great make-ahead meal.

FAQs

Can I make this barbacoa in an Instant Pot?

Yes! I use the sauté function to sear the meat, then pressure cook it with the sauce on High Pressure for 60 minutes, followed by a natural release.

Is barbacoa spicy?

It can be! The chipotle peppers bring the heat. I adjust the spice level by using fewer peppers or removing the seeds.

What’s the best cut of beef for barbacoa?

I always go with beef chuck roast. It’s got the perfect balance of fat and connective tissue that melts into tenderness over a long cook.

Can I use this for tacos?

Definitely. I pile it into warm tortillas and top it with onions, cilantro, salsa, or even avocado. It’s also amazing in burritos and rice bowls.

Do I need to sear the meat first?

No, but I think it adds an extra layer of flavor. If I’m short on time, I skip it—and it still turns out delicious.

Conclusion

This easy slow cooker barbacoa is one of those recipes that never lets me down. It’s bold, juicy, and full of deep, smoky flavor—all without me having to hover over the stove. Whether I’m making tacos for a crowd or just prepping meals for the week, this dish is always a win in my kitchen.

Easy Slow Cooker Barbacoa That Falls Apart Perfectly

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Author: Linda
Prep Time: 10–15 minutes
Cook Time: 8–10 hours (low) or 4–5 hours (high)
Total Time: Up to 10 hours (mostly hands-off)
Yield: 6–8 servings
Category: Main Course, Meal Prep, Slow Cooker
Method: Slow Cooking, Shredded
Cuisine: Mexican-Inspired, Latin American
Diet: Gluten Free

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Description

This Slow Cooker Barbacoa is a melt-in-your-mouth Mexican-style shredded beef that’s rich, smoky, and slightly spicy. Cooked low and slow in a chipotle-lime sauce, it’s perfect for tacos, bowls, burritos, and more. With just 10 minutes of prep, this flavor-packed dish practically makes itself—ideal for busy weeknights or meal prep.

Instructions

Season beef chunks with salt and pepper.
(Optional) In a hot skillet, sear beef in olive oil until browned on all sides.
In a blender, combine garlic, chipotle peppers, cumin, oregano, cloves, lime juice, vinegar, and beef broth. Blend until smooth.
Place beef in the slow cooker. Pour sauce over the top and add bay leaves.
Cover and cook on Low for 8–10 hours or High for 4–5 hours, until beef is very tender.
Remove bay leaves, shred the beef with two forks, and mix it back into the juices.
Serve hot in tacos, burritos, bowls, or over rice.

Notes

Use orange juice for a hint of sweetness or add sliced onions for extra depth.
For milder heat, use only one chipotle pepper or remove the seeds.
Great for meal prep—flavors get even better the next day!
Searing the meat first adds depth, but it’s totally optional.