Slow Cooker Shredded Beef Tacos

You would never know that this recipe was simple by the taste of it! It is moist, juicy, and has just the right amount of kick. You would never guess it literally took me 2 minutes to throw in the crockpot. I let it sit all day as I was out running errands and working, and when I got home, my whole apartment smelled amazing. We used the meat to fill tacos – but you could easily use it as a salad topper, for enchiladas, or in quesadillas.

Serves: 6

Slow Cooker Shredded Beef Tacos

10 minPrep Time

4 hrCook Time

4 hr, 10 Total Time

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  • 2 1/2 pounds beef chuck roast
  • 1 (1 ounce) packet taco seasoning
  • 1 cup salsa Verde
  • 1 (15 ounce) can corn (do not drain)
  • 1/2 cup beef broth
  • 8 taco shells
  • 1 cup shredded cheddar cheese - optional topping
  • 1/2 cup sour cream - optional topping
  • 1 tomato (diced) - optional topping
  • 1 cup shredded lettuce - optional topping


  1. Place roast in the slow cooker, and cover with taco seasoning.
  2. Pour one cup of salsa Verde over top. Add one can of corn (with the juice) and 1/2 cup beef broth.
  3. Cook on high for 3-4 hours, or low for 6-8. When it is finished cooking, pull from the slow cooker and shred, placing it back in the slow cooker when finished.
  4. Mix the shredded beef with the corn and liquid.
  5. Serve with favorite taco toppings: cheese, sour cream, tomatoes, and lettuce.



3500 cal


51 g


690 g


137 g
Click Here For Full Nutrition, Exchanges, and My Plate Info



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Comment on this Recipe

4 Responses to “Slow Cooker Shredded Beef Tacos”

  1. IThe recipe was good and to be sure it was simple to make. The end product had just a hint a taco flap to , it mostly tasted like a cooked roast. I think make just a couple teaspoons of taco seasoning would make it just right and more flavorful.

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