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Slow Cooker Shredded Beef Tacos

Sharing my favorite shredded beef tacos today! Break out your slow cooker and get ready to enjoy my Salsa Verde Shredded Beef tacos!

Shredded Beef Tacos

These slow cooker beef tacos are so simple and flavor packed! My Slow Cooker Shredded Beef for Tacos has a whole 3 ingredients and seriously has the BEST flavor. Everyone who has had these can’t wait to get the recipe. Use your favorite taco toppings, salsa, tortillas and have yourself a great taco night….with minimal prep work, yippee! Enjoy!

Try my recipe for the BEST Taco Meat too! Follow Picky Palate on Instagram for daily recipe inspiration.

Told you it was easy. You’ll need a nice chuck roast, a packet of Ranch Seasoning and a jar of Herdez Salsa Verde. That is it, not another ingredient needed!

Chuck Roast Recipe Slow Cooker

Once your Beef is in the slow cooker, sprinkle this nice packet of Ranch Seasoning on top.

Pour the entire jar of Herdez Salsa Verde on top as well.

I know, the difficulty is too much 🙂

Close the lid, let er’ cook for 5-6 hours, shred then place back into the slow cooker until you are ready for some tacos! Enjoy!

How To Make Shredded Beef Tacos

  1. Place chuck roast into a large slow cooker on medium or high heat. Sprinkle Ranch Seasoning Packet over top then pour Salsa over top as well.
  2. Close slow cooker lid and let cook on medium or high for 5-6 hours, until beef is very tender and pulls apart easily with a fork.
  3. Remove beef from slow cooker and drain liquid, do not discard. Shred beef, removing fat then place back into slow cooker. Pour 1/2-1 cup of liquid back into shredded beef and reduce setting to warm or low. Use beef for tacos and burritos.

Tips For Serving

  1. Serve shredded beef inside tacos, burritos, over salad and even nachos.  Top with your favorite taco toppings such as sour cream, cheese, tomatoes, onion, cilantro, lettuce, pico de gallo, jalapeños.
  2. Store leftovers in an airtight container for 3-4 days in the refrigerator.

Slow Cooker Salsa Verde Beef Tacos

Course: Dinner, Main Course
Cuisine: Mexican
Prep Time 5 mins
Cook Time 6 hrs
Servings: 8
Calories: 241kcal
Author: Jenny
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Ingredients

  • 2-3 pound chuck roast
  • 1.0 ounce Ranch Dressing Seasoning Packet
  • 16 ounce jar Herdez Salsa Verde Salsa

Instructions

  • Place chuck roast into a large slow cooker on medium or high heat. Sprinkle Ranch Seasoning Packet over top then pour Salsa over top as well.
  • Close slow cooker lid and let cook on medium or high for 5-6 hours, until beef is very tender and pulls apart easily with a fork.
  • Remove beef from slow cooker and drain liquid, do not discard. Shred beef, removing fat then place back into slow cooker. Pour 1/2-1 cup of liquid back into shredded beef and reduce setting to warm or low. Use beef for tacos and burritos.

Nutrition

Calories: 241kcal | Carbohydrates: 6g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 765mg | Potassium: 492mg | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 2mg
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