Slow Cooker Chipotle Beef

There’s nothing better than coming home to the mouthwatering aroma of Slow Cooker Chipotle Beef. This easy recipe takes just minutes to prep, then your slow cooker does the rest, transforming simple ingredients into a rich, smoky, and tender dish packed with bold flavor. The combination of chipotle peppers, garlic, onions, and warm spices creates a savory sauce that perfectly coats the fall-apart beef. Serve it in tacos, burrito bowls, or over rice for a hearty and satisfying meal that works for busy weeknights, meal prep, or even game day. With just the right amount of heat and a deep, smoky flavor, this dish is sure to become a family favorite.

Slow Cooker Chipotle Beef

Slow Cooker Chipotle Beef is a tender, smoky, and flavorful dish made with beef, chipotle peppers, garlic, and warm spices. Perfect for tacos, burrito bowls, or rice bowls, this easy slow cooker recipe delivers bold flavor with minimal effort.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Course Main Course

Cuisine Mexican

Servings 6 servings

Equipment

• Slow Cooker
• blender
• large saute pan

Ingredients

  

• 2 tbsp olive oil
• 2-4 lb chuck roast
• salt, pepper, garlic powder

Braising Liquid

• 1 cups beef broth
• 2 chipotles in adobo sauce
• 2 tbsp minced garlic
• 2 tbsp apple cider vinegar
• juice of 1 lime
• 2 tbsp cumin
• 2 tbsp mexican oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp salt
• 1 tsp pepper
• 1 bay leaf

Instructions

 

Braising liquid

• In a blender blend together all of the braising liquid ingredients, except for the bay leaf. Set aside.

Sear the beef

• Season the chuck roast with salt, pepper and garlic powder. Heat a large pan over medium high heat, cover the pan with olive oil, about 2 tbsp. Sear the beef in the hot pan to create a brown crust; about 3-5 minutes per side. Turn off the heat.

Into the slow cooker

• Pour a little bit of the braising liquid into the bottom of the slow cooker. Add the seared beef. Cover with the remaining braising liquid and the bay leaf.
• Cover with the lid and cook on low for 6-8 hours or on high for 4-6. Shred beef and serve in burritos, as tacos, over rice and beans or with roasted potatoes.

Notes

• If you want to substitute the beef broth for beef bouillon, then reduce the salt. 
• I freeze my chiles in adobo sauce into 2 tbsp chunks and just add in one chunk. Add more to make spicer. 

Keyword beef, mexican, slow cooker