Slow Cooker Tacos
Make tender Slow Cooker Tacos with chuck roast, taco seasoning, and fresh toppings. Easy 6-hour crockpot recipe perfect for family dinners with minimal prep work.
Equipment
- large skillet
- slow cooker
- knife
- cutting board
- measuring spoons
- measuring cups
- mixing bowl
- fork
Ingredients
Beef and Sauce
- 2 pounds boneless chuck roast cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 packet taco seasoning mix 1 ounce
- 1 cup low-sodium beef broth
- 1 can diced tomatoes 14.5 ounces, undrained
- 1 medium yellow onion finely chopped
- 1 jalapeño seeded and finely chopped
- 2 cloves garlic minced
For Serving
- 8 small flour tortillas warmed
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chuck roast and sear for 2-3 minutes per side until browned.
- Transfer the seared beef to a slow cooker. Sprinkle the taco seasoning mix evenly over the beef.
- Add the beef broth, diced tomatoes, chopped onion, jalapeño, and minced garlic to the slow cooker. Stir gently to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreds with a fork.
- Once cooked, shred the beef directly in the slow cooker using two forks. Stir the shredded beef into the sauce to coat evenly.
- Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos by spooning the beef mixture onto the center of each tortilla. Top with shredded cheddar cheese, shredded lettuce, sour cream, and chopped cilantro.
- Serve immediately and enjoy!
Notes
Searing the beef adds extra flavor. Shred the beef directly in the slow cooker for easy mixing.