Slow Cooker Barbacoa Beef (Chipotle Copycat)

Slow Cooker Barbacoa Beef (Chipotle Copycat) Recipe

Slow Cooker Barbacoa Beef (Chipotle Copycat) Recipe. This Mexican dinner is tender, juicy beef slow-cooked to perfection, infused with a blend of rich spices like cumin, garlic, and oregano.

The key to this dish is a homemade adobo sauce that adds a unique, smoky depth. You’ll be using ingredients like chipotles and lime juice that are easy to find.

Serve it in tacos, burritos, or even as a hearty bowl with rice and beans. It’s ideal for those busy days when you need a delicious meal without the fuss.

A few tips: don’t skip the searing part, it locks in the flavors. And if you’re in a hurry, the high heat setting on your slow cooker works wonders.

Closeup of Slow Cooker Barbacoa Beef (Chipotle Copycat).

Tips and Tricks

Choosing the Right Cut of Beef

For this recipe, selecting the right cut of beef is essential. Beef chuck roast is perfect because it becomes tender and flavorful after slow cooking. Make sure to trim most of the fat to avoid a greasy result.

Enhancing the Adobo Sauce

To enhance the flavors of your adobo sauce, consider toasting the cumin and oregano before blending. This can bring out their natural oils and intensify the taste.

Browning the Meat

Don’t skip the step of searing the meat. Browning the roast pieces on all sides before placing them in the slow cooker helps to lock in the juices and adds a rich, deep flavor to the dish.

Adjusting the Heat

If you prefer a milder sauce, reduce the number of chipotle peppers. Alternatively, if you love a spicier kick, you can add an extra pepper or two. Remember, the adobo sauce will intensify as it cooks.

Using Fresh Lime Juice

Fresh lime juice offers a brighter, more vibrant flavor compared to bottled juice. Take a few extra minutes to squeeze fresh limes for the best taste.

Shredding the Meat

When shredding the meat, use two forks to pull it apart. Shred while it’s still hot for the best texture. If the meat cools down too much, it can become tougher and harder to shred.

Storage and Leftovers

This dish makes for excellent leftovers. Store the shredded beef in an airtight container with some of the cooking liquid to keep it moist. It can be refrigerated for up to 4 days or frozen for up to 3 months.

Serving Suggestions

This shredded beef can be served in various ways. Try it in tacos, burritos, or on top of a salad. It’s versatile and pairs well with many side dishes like rice, beans, or grilled vegetables.

Related Recipes

Quick And Easy Mexican Chicken Tinga

Mouthwatering Homemade Beef Enchiladas

Must-Try Recipe For Beef And Bean Chimichangas

Affiliate Disclosure: Some links provided may be affiliate links where I may earn a commission if you purchase something after clicking on a link. No extra cost is added to you. Also, as an Amazon Associate, I earn from qualifying purchases made through links.

Need to upgrade your kitchen organization? Check out these Pantry Organization Canisters

Slow Cooker Barbacoa Beef (Chipotle Copycat) on an orange plate.

If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.

Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.

Closeup of Slow Cooker Barbacoa Beef (Chipotle Copycat).

Slow Cooker Barbacoa Beef (Chipotle Copycat)

Nesting Lane Indulge
Slow Cooker Barbacoa Beef (Chipotle Copycat). An easy Mexican dinner made in the CrockPot. Great for tacos!
5 from 1 vote
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 8



For the Adobe Sauce:

  • Combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender.
  • Blend on high speed until the mixture is smooth.

For the Roast:

  • Trim most of the fat off the roast and cut it into large pieces.
  • Heat oil in a frying pan over medium-high heat.
  • Sear all sides of the roast pieces until they are browned.
  • Place the browned meat into the slow cooker.
  • Pour the adobo sauce you made over the meat.
  • Add chicken broth and bay leaves to the slow cooker.
  • Cook on high heat for 6 hours or on low heat for the whole day.
  • Use two forks to shred the meat while it's still in the slow cooker.
  • Turn the slow cooker to the warm setting until you're ready to serve.


Calories: 362.2kcalCarbohydrates: 2.6gProtein: 48.7gFat: 17.6gSaturated Fat: 6.7gCholesterol: 149.7mgSodium: 547.4mgFiber: 0.3gSugar: 0.2g
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

You May also Like:

Slow Cooker Barbacoa Beef (Chipotle Copycat) Graphic

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating