Slow Cooker Barbacoa
Some days you wake up ready to crush it. Other days, you’re just trying to make it to lunch without ordering takeout again. Either way, this Slow Cooker Beef Barbacoa has your back. Toss everything in before you head out, let the slow cooker do its thing, then come home to beef so tender it basically shreds itself. Legendary vibes, zero effort.
Ingredients
- 2 Minute® Cilantro & Lime Jasmine Rice Cups
- 1 pound beef chuck roast
- 2 tbsp lime juice, freshly squeezed
- 1 can (4 oz) diced green chilies (mild or spicy)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 cup beef broth
- 1/4 cup onion, diced
- 1 radish, thinly sliced
- 2 tbsp fresh cilantro, chopped
Instructions
Step 1
Heat rice according to package directions.Step 2
Place beef in the slow cooker.Step 3
In a small bowl, combine the lime juice, green chilies, cumin, chili powder, salt and beef broth. Mix well.Step 4
Pour the mixture over the beef, ensuring the meat is well coated.Step 5
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and easily shredded.Step 6
Once done, shred the meat in the slow cooker using two forks and mix it with the juices.Step 7
Place rice in a bowl and add beef and juices. Top with onions, radish and cilantro.
What Is Slow Cooker Beef Barbacoa
Beef barbacoa is a traditional cooking style from Mexico. It is known for slow-cooked meat that is deeply seasoned and very tender. Chefs often cooked classic barbacoa underground or over an open fire. Today, the slow cooker makes it easy to bring those bold flavors home without the all-day process.
A slow cooker version uses cuts like chuck roast that break down beautifully over time. The low, slow heat allows the spices, chilies and aromatics to blend into the beef. This creates a rich, shredded filling that is perfect for bowls and tacos.
Easy Serving Ideas for Slow Cooker Barbacoa
Slow cooker beef barbacoa is the kind of recipe that works anywhere. Once you finish shredding it and let it soak up all those bold juices, you can turn it into whatever you crave. And if you haven’t yet mastered slow-cooker rice, start here with this step-by-step guide on making perfect rice every time.
Taco Night Upgrade
Spoon the barbacoa into warm corn tortillas layered with a scoop of fluffy rice, then finish with onion, cilantro, and a squeeze of lime. Add your favorite salsa, guacamole, or pickled toppings to make it even more flavorful.
Easy Rice Bowls
Layer tender barbacoa over Minute Rice Cups to build a fast, customizable rice bowl. Add toppings like avocado, corn, queso fresco, crunchy slaw or fresh herbs. Each bowl can taste completely different, making this an easy way to remix leftovers into something new.
Burritos
Roll the shredded barbacoa into a warm flour tortilla with rice, beans, cheese and your favorite sauces. Add roasted veggies, salsa or fresh toppings to make it your own. It’s an easy, flavor-packed way to turn slow-cooked barbacoa into a fast handheld meal.
Salads with Protein Punch
Start with a bed of greens and a scoop of warm rice, then top with barbacoa and drizzle with cilantro dressing or lime vinaigrette. The rice adds substance, making the salad feel more satisfying without weighing it down.
Meal Prep Hero
Keep extra slow-cooked beef on hand for fast dinners. The tender meat reheats beautifully and is the perfect base for rice bowls, wraps, tacos or snacks throughout the week.
Tips and Variations
This recipe is flexible, so you can customize the flavor, heat level and cooking method based on what you have on hand or how bold you want your barbacoa to be.
Adjust the Spice Level
Boost the heat by adding extra chilies or chipotles. For a mild version, use fewer chilies or opt for mild canned green chilies.
Try Different Cuts of Meat
Chuck roast is the most common choice, but beef cheeks and brisket bring rich, traditional flavor. Lamb can also be used for a more robust variation.
Instant Pot Option
If you’re short on time, pressure cooking is a fast alternative. Cook the beef on manual high pressure, allow a natural release, then shred and mix it back into the juices.
Balance the Acidity
If the sauce tastes too tangy, add a splash of broth. If it needs more brightness, add another squeeze of lime before serving.
Thicken the Sauce
After shredding the beef, you can simmer the juices a little longer or mix in a small cornstarch slurry to create a thicker sauce.
Make It Ahead
Barbacoa develops even more flavor the next day. Prep it ahead, store it in the fridge and reheat when you’re ready to use it.
Slow Cooker Barbacoa Recipe FAQs
What’s the Best Meat to Use for this Recipe?
Cuts with abundant marbling—like chuck roast or brisket—are perfect. Their collagen melts over hours, basting the meat naturally. Leaner cuts won’t deliver the same luxurious tenderness.
Chuck roast is our favorite cut for slow cooker barbacoa because it has enough fat and structure to stay juicy as it cooks, and it shreds easily once tender.
If you want alternatives, you can also use beef cheeks, brisket or a mix of roasts. They follow the same slow cooking method and deliver a similar texture.
How do I keep my barbacoa from drying out?
Make sure there is enough liquid in the slow cooker and always mix the shredded beef back into the cooking juices before serving.
