Shredded Beef Tacos are a family-friendly dinner and so easy to make in your crockpot. You don’t have to precook anything – just toss the ingredients in the slow cooker and let them simmer all day! By dinner time the beef is falling-apart-tender and so delicious.
We love to tuck it into taco shells but sometimes we serve it over rice for an easy dinner.
My crockpot has saved me so many times especially when life gets crazy and there’s no time to cook! My favorite slow cooker recipes are ones that are easy to prep and almost completely hands-off, like these slow cooker shredded beef tacos.
You only need a few ingredients to make them and you don’t have to brown the meat first. It’s perfect for busy weeknights.
This Mexican-style shredded beef is seasoned with taco seasoning and simmers with green chiles and beef broth. It has a ton of flavor and no one will guess that you made it with just a handful of ingredients.
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Ways to use Slow Cooker Shredded Beef
We love to use this shredded beef as a taco filling, but you can serve it a lot of different ways:
- Pile it on rice with veggies.
- It makes a great sandwich filling.
- Make some delicious quesadillas or nachos.
- Use it to make enchiladas or burritos.
It’s so versatile, but we love our shredded beef tacos – when it’s time for dinner just grab your tortillas or taco shells and toppings and dinner is ready to go.
I’ve used all kinds of different kinds of beef to make tacos – ground beef, flank steak, skirt steak and sirloin are common cuts to use – but I think this shredded beef recipe is one of my favorites. It’s so easy to cook in the crockpot and the leftovers are great, too.
What Cut of Beef is Best for Shredding?
The best cut of beef to use for this recipe is chuck roast. You want a tougher cut with some fat and chuck roast works great. After it’s cooked all day in the crockpot it’s so tender, juicy and makes the most delicious filling for tacos. Chuck roast is a common cut of beef used for making tacos and is a nice change from regular ground beef.
Ingredients for Shredded Beef Tacos
- Boneless beef chuck roast
- Sliced yellow onion
- Canned diced green chiles
- Taco seasoning
- Beef broth
Chuck roast is the best cut of meat for the crockpot!PRO TIP
How to Make Pulled Beef Tacos
Place all of the ingredients in your slow cooker. I like to use a liner to make clean-up even easier.
Cook it all on low for eight to ten hours. You know when the beef is done when you can easily shred it with a fork.
Shred the beef and it’s ready to serve! Wrap it up in tortillas with lettuce, tomatoes and cheese for the best taco night ever.
Shredded Beef is Great for Serving a Crowd
These slow cooker shredded beef tacos are great for parties, game-days or any time your hosting a crowd. You can leave the beef in the slow cooker on warm and let everyone help themselves. Set up a taco bar with all of the toppings and let everyone make their own.
Leftovers make dinner easy
Sometimes I’ll buy a bigger chuck roast because shredded beef keeps well for several days in the refrigerator. Warm the leftovers up on the stove or in the microwave – if the beef is a little dry, just add a splash of beef stock or water.
You have got to try shredded beef tacos for your next taco night. I hope you love it as much as we do!
Favorite Crockpot Recipes
- Spicy Pulled Chicken
- Salsa Chicken
- Crockpot Roast with Gravy
- Slow Cooker Brownie Pudding
- Slow Cooker Monkey Bread
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Slow Cooker Shredded Beef Tacos Recipe
- 1 boneless beef chuck roast 2-4 pounds
- 1 medium yellow onion sliced
- 1 4 ounce can diced green chilis
- 1 packet taco seasoning
- 2 cups beef broth
- Place all ingredients in the liner of a 6-8 quart slow cooker. Cook on low for 8-10 hours. Use two forks or tongs to break up the meat.
- Serve plain or as tacos with your favorite toppings.
Nutritional information not guaranteed to be accurate
This easy Mexican inspired taco recipe is done with just a few ingredients in the slow cooker for a delicious weeknight meal. Serve plain, over taco salad or make tacos with the shredded meat.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 3, 2020