Easy, Shredded Taco Beef in the Slow Cooker


Chicken tacos are a staple in my house. It’s an easy go-to when I don’t know what else to make. One week when I told my husband I was going to make them – again – he asked me, “Why don’t you ever make beef tacos?” After that, it became my mission to figure out a great, equally-easy beef taco recipe. This is the winner.


This is the best kind of slow cooker recipe – you just dump and go. Even better, it only takes three ingredients. Here’s what you’ll need:  



Easy, Shredded Taco Beef in the Slow Cooker
  • 2-3 lb. Beef roast
  • 1 can enchilada sauce
  • 1 can chopped green chilies
  1. Place the roast in the bottom of the slow cooker. Pour the enchilada sauce over. Pour the chopped green chilies over.
  2. Cook on low for 7-9 hours or on high for 5-6 hours.
  3. Shred beef before serving.


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  1. marjorie labadie says:

    Just curious if your roast was frozen or thawed?

    Thanks, can’t wait to try this!!

  2. This sounds delish and easy. We love tacos! I make ground beef tacos at least once a week. I add a diced boiled potato to the ground beef after browning it. I always forget about shredded beef tacos but now they’re on the menu for this week!

  3. Mmmm, Tiffany, that sounds delicious! I think that’s what’s for dinner tomorrow!

    This is just like the “spicy beef” we make around here. Instead of the enchilada sauce and chilies, you pour a jar of giardiniera (whatever heat level you like) over the roast, and cook for the same amount of time. (I always use mild giardiniera. The heat seems to intensify from the long, slow cooking) Then, just like yours, shred it, and serve it on crusty bread rolls. It’ll be the best beef sandwich you’ve ever had!

    Since we don’t eat carbs in our house, we just eat it like it is, with a fork. =) It would probably be really good served over a bed of mashed potatoes, or even rice.

    Let me know if you ever try it.

    • Anonymous says:

      What is giardineira and where in the grocery shop so you find it? Is it very hot ( spicy)

      • Giardiniera is basically pickled vegetables. Often it’s made with cauliflower, carrots, celery, onion and peppers. There are both mild and spicy versions. If you make it at home you can control the heat level.

  4. Quick question…to feed my husband and two toddlers, which size roast do I get? I don’t eat eat but the rest do. Also, would I adjust the amount of sauce going into the slow cooker? Thank you!

    • 1-1.5 lb. roast. You can use the same amount of sauce. It will be saucier, but that’s ok. If you have meat left over, freeze it for another time.

      • Anonymous says:

        Thank you so much! Would the cooking time be the same for a 1-1.5lb roast?

        • As long as you’re using a smaller crockpot that is half full or more, the cooking time should be about the same. If it doesn’t fill that crockpot that much then reduce the time.

  5. Is there a way to do this in the Instant Pot?

    • Beth Moore says:

      Yes, Hollie – Place the roast in the pressure cooker pot. Pour the enchilada sauce and chopped green chilies over. Set cook time for 40 minutes. Do a quick pressure release. And then ENJOY!!


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