Channel your inner Chipotle chef because this How to Make Slow Cooker Barbacoa recipe nails that rich, smoky heat with just a handful of basics. Picture cubes of beef braised low and slow, soaking up bold flavors—chipotle peppers, garlic, cumin, bay leaf. There’s a hint of tang from fresh lime juice, a soft punch of vinegar, a touch of earthiness from oregano. No secret packets, no fuss, just real ingredients layered with purpose. Toss everything in, set it, walk away, and let the slow cooker work its quiet magic. When the kitchen’s filled with that irresistible aroma, you know you’re just a quick shred away from taco night stardom. Style it with tortillas, throw on pickled onions, and watch dinner go from basic to bold. Want extra heat? Add an extra chipotle—dare you.
PrintCopycat Chipotle Barbacoa Recipe: Easy Slow Cooker Method
Make your Chipotle favorite at home with this Copycat Chipotle Barbacoa Recipe made easily in the slow cooker.
- Prep Time: 20 min
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Entree, Main Course Cuisine
- Cuisine: Mexican
Ingredients
- 4 lb Chuck Roast trimmed of excess fat
- 2 tablespoon Vegetable Oil
- 3 Bay Leaves
- ¼ cup Apple Cider Vinegar
- 4 teaspoon Minced Garlic
- 4 teaspoon Cumin
- 3 teaspoon Dried Oregano
- 1 teaspoon Black Pepper
- ½ teaspoon Ground Cloves
- 1 teaspoon Kosher Salt
- 4 Chipotle Peppers from canned Chipotles in Adobo Sauce
- 1 tablespoon Adobo Sauce from canned Chipotles in Adobo Sauce
- 1 cup Chicken Broth
- ¼ cup Lime Juice
Instructions
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To make the sauce combine vinegar, lime juice, chipotles, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves in a blender or food processor on high speed until smooth.
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Ensure all excess fat is trimmed off roast and cut into 6-8 pieces.
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Heat oil in a heavy skillet over medium high heat.
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Sear all sides of the meat to get a nice crust.
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Place meat in slow cooker.
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Cover with with sauce.
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Pour in broth and add bay leaves.
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Cover and cook 5 hours on high (or 8 hours on low).
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Remove the bay leaves.
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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.
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