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5 from 5 votes

Slow Cooker Barbacoa

Easy Slow Cooker Barbacoa makes taco nights simple and delicious. This Chipotle copycat recipe is great for tacos or a homemade burrito bowl!
Course Main Course
Cuisine Mexican
Keyword Barbacoa, Beef Barbacoa, Copycat Chipotle
Prep Time 10 minutes
Cook Time 5 hours 15 minutes
Servings 12
Calories 314kcal
Author Jen


  • 4 lb Chuck Roast trimmed of excess fat
  • 2 tbsp Vegetable Oil
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Lime Juice
  • 4 Chipotle Peppers from canned Chipotles in Adobo Sauce
  • 1 tbsp Adobo Sauce from canned Chipotles in Adobo Sauce
  • 4 tsp Minced Garlic
  • 4 tsp Cumin
  • 3 tsp Oregano
  • 1 tsp Black Pepper
  • 1/2 tsp Ground Cloves
  • 1 tsp Kosher Salt
  • 1 cup Chicken Broth
  • 3 Bay Leaves


  • Trim excess fat from the chuck roast and cut into pieces to more easily fit.
  • Heat oil in a large skillet on medium-high heat.
  • Sear beef on all sides and transfer to the slow cooker.
  • In a food processor or blender, combine vinegar, lime juice, chipotles, adobo sauce, garlic, cumin, oregano, black pepper, salt, and cloves.
  • Pulse on high speed until smooth.
  • Cover meat with sauce.
  • Use broth to deglaze the skillet and pour into the slow cooker.
  • Add bay leaves.
  • Cover and cook 5 hours on high (or 8 hours on low).
  • Remove the bay leaves.
  • While still in the slow cooker, shred the meat with two forks and turn the heat to low, and allow to cook for 1 more hour.


For best results it's best to sear the beef prior to cooking in the CrockPot.


Calories: 314kcal | Carbohydrates: 4g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 649mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 4mg