Slow Cooker Mexican Shredded Beef (Easy & Flavor-Packed)

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If you’re looking for the perfect slow cooker Mexican shredded beef recipe, you’ve found it! This juicy, tender beef practically melts apart after hours of slow cooking in bold spices, tomatoes with green chilies, and fresh lime. It’s incredibly versatile—use it for tacos, burritos, nachos, rice bowls, or even stuffed into quesadillas. With just a few minutes of prep, this will quickly become a go-to family favorite.

Why You’ll Love This Slow Cooker Mexican Shredded Beef

• Hands-off cooking – Just dump, cook, and shred!
• Packed with authentic Mexican flavor
• Great for meal prep or freezer meals
• Perfect for feeding a crowd or busy weeknights

Whether you’re hosting Taco Tuesday or prepping lunches for the week, slow cooker Mexican shredded beef is always a winning choice.

Ingredients

• Non-stick cooking spray
• 2½ lbs. beef chuck roast
• Sea salt and black pepper, to taste
• ½ medium yellow onion, diced
• 1 medium jalapeno, thinly sliced
• 1½ t. ground cumin
• 1 t. garlic powder
• ½ t. smoked paprika
• ½ t. chipotle powder
• 1 t. dried Mexican oregano
• 1 (10-oz.) can tomatoes with green chilies
• 1 c. beef stock
• 1 T. fresh lime juice

To Serve:

• 1/3 c. fresh cilantro, chopped
• 2 large limes, cut into 8 wedges each

How to Make Slow Cooker Mexican Shredded Beef

1. Spray the bottom and sides of 6-quart slow-cooker with non-stick cooking spray.
2. Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
3. When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
4. Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!

Best Ways to Serve Slow Cooker Mexican Shredded Beef

This recipe is incredibly flexible! Try it in:

• Street tacos with onion, cilantro & cotija cheese
• Smothered burritos with enchilada sauce
• 7 Layer sheet pan nachos with melted cheese and jalapenos
• Mexican rice bowls with avocado and salsa
• Quesadillas or stuffed peppers

No matter how you serve it, this slow cooker Mexican shredded beef delivers restaurant-worthy results with minimal effort!

Your New Go-To Mexican Beef Recipe

Once you make this slow cooker Mexican shredded beef, you’ll be hooked. It’s easy, hearty, and bursting with smoky, zesty flavor. Save this recipe—you’ll want it on repeat all year long!

Slow Cooker Mexican Shredded Beef

This is one of those super easy and incredibly versatile recipes that can be served in so many ways. For example, it’s perfect in classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• Non-stick cooking spray
• 2½ lbs. beef chuck roast
• Sea salt and black pepper to taste
• ½ medium yellow onion diced
• 1 medium jalapeno thinly sliced
• 1½ t. ground cumin
• 1 t. garlic powder
• ½ t. smoked paprika
• ½ t. chipotle powder
• 1 t. dried Mexican oregano
• 1 10- oz. can tomatoes with green chilies
• 1 c. beef stock
• 1 T. fresh lime juice

To serve:

• 1/3 c. fresh cilantro chopped
• 2 large limes cut into 8 wedges each

Method

 

1. Spray the bottom and sides of 6-quart slow-cooker with non-stick cooking spray.
2. Generously season the beef with salt and pepper on all sides and place in slow cooker crock.
3. Add all remaining ingredients, cover, and cook on low for 8 hours.
4. When done cooking, remove lid and shred beef with two forks while still inside the slow cooker.
5. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
6. Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain.
7. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired.

Notes

Tip: For best results, allow meat to cook on low for at least 8 hours.