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Slow Cooker Honey Chipotle Shredded Beef Tacos

Slow cooker honey chipotle shredded beef tacos with tender, glossy shreds coated in sweet-and-smoky adobo sauce. Cook low for 6 hours, shred easily, then pile into warm corn tortillas and top with fresh onion, cilantro, and salsa.
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Prep Time 10 minutes
Cook Time 6 hours
rest 10 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef and sauce
  • 3 lb beef chuck roast
  • 0.5 cup chicken broth
  • 0.25 cup honey
  • 3 tbsp chipotle peppers in adobo sauce, minced
  • 2 tbsp adobo sauce
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
Tacos
  • 12 corn tortillas
  • 1 diced onion
  • 1 cilantro
  • 1 lime
  • 1 salsa

Equipment

  • 1 slow cooker (6-quart)

Method
 

Slow cook the beef
  1. Place the beef chuck roast in a 6-quart slow cooker. Make sure it sits flat so it cooks evenly.
  2. Combine the chicken broth, honey, chipotle peppers, adobo sauce, garlic, cumin, salt, and pepper in a bowl. Pour the mixture over the beef so the top is well coated.
  3. Cover and cook on low for 6 hours until the beef is very tender and shreds easily with a fork. The sauce should look glossy and darkened as it thickens slightly.
Rest, shred, and recoat
  1. Remove the beef and let it rest for 10 minutes. This helps the juices settle before shredding.
  2. Shred the beef with two forks. Keep shredding until the pieces are bite-size and uniform.
  3. Return the shredded beef to the slow cooker and stir to coat in the sauce. Toss until every strand looks glossy and evenly covered.
Warm tortillas and assemble
  1. Warm the corn tortillas and keep them covered so they stay pliable. They should look lightly steamed and soft.
  2. Fill each tortilla with shredded beef. Spoon a little extra sauce over the top so it glistens.
  3. Top with diced onion, cilantro, and salsa, then finish with lime wedges. Serve immediately while the beef is hot.

Notes

For the most saucy texture, shred thoroughly and stir the beef back in for even coating; if the sauce seems thin, keep the slow cooker on warm for 10–15 minutes. Refrigerate leftovers in an airtight container up to 4 days; freeze shredded beef (with sauce) up to 3 months for best quality. For a lower-sodium option, use reduced-sodium broth and adjust the added salt to taste.