Slow Cooker BBQ Beef Tacos
If you’re looking for an easy dinner that feels a little different from the usual taco night, these Slow Cooker BBQ Beef Tacos are such a good one to try. You get tender, saucy shredded beef with that smoky BBQ flavor, piled into warm tortillas and topped with crunchy slaw and fresh herbs. This is a great option for summer get-togethers, game day or some easy tacos to serve for Cinco de Mayo.
These tacos start with my Slow Cooker BBQ Beef, which is one of those recipes I make on repeat because it can be used in so many ways. Once that’s ready, turning it into tacos is the easiest next step.
I like to layer the beef with my Homemade Creamy Coleslaw for a bit of crunch and extra Homemade BBQ Sauce, then add fresh toppings like cilantro and jalapeños. If you want to build it out even more, adding sides like Guacamole, Fresh Tomato Salsa, or Chipotle Corn Salsa makes it feel like a full spread without much extra work.
Why you’ll love these Slow Cooker BBQ Beef Tacos
Slow Cooker BBQ Beef Tacos with Coleslaw – My Go-To Way to Use Leftovers
This is usually what I make the day after I’ve done a batch of BBQ beef. I’ll have it the first night as sandwiches, then the next day it turns into tacos.
It reminds me of my dad cooking dinner when I was growing up. He’d cook something once and then find a few different ways to use it over the next couple of days. Like how he would turn potatoes and cabbage into Colcanon, then fry it up for breakfast the next day! Nothing complicated, just making the most of what you already have in the fridge.
Ingredients Needed for Slow Cooker BBQ Beef Tacos
- Chuck roast: This is what gives you that tender, pull-apart beef after slow cooking. It holds up really well with the BBQ sauce.
- BBQ sauce: Use my Homemade BBQ Sauce here if you can. It adds so much flavor and ties everything together.
- Beef broth: Keeps the beef juicy while it cooks and helps create that sauce you mix everything into at the end.
- Spices: Garlic powder, onion powder, smoked paprika, salt, and pepper keep it simple but flavorful.
- Tortillas: Corn tortillas give more of a classic taco feel, while flour tortillas are softer and a bit more flexible. Either works here.
- Coleslaw: My Homemade Creamy Coleslaw is perfect for this. It adds crunch and balances the richness of the beef.
- Pickled jalapeños: Optional, but they add a nice little kick and cut through the BBQ sauce.
- Fresh cilantro: Adds a bit of freshness right at the end.
Ingredients For The Slow Cooker BBQ Beef
Ingredients For The BBQ Beef Tacos
How to make Slow Cooker BBQ Beef Tacos
**For more detailed instructions, please refer to the printable recipe card below.**
Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.
Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.
Transfer the beef to the slow cooker. Add chopped onion, minced garlic, beef broth, and apple cider vinegar. Cover and cook on low for 7–8 hours until the beef is tender.
Remove the beef and shred it using two forks. Return the shredded beef to the slow cooker and mix in the BBQ sauce.
Warm the tortillas in a skillet or microwave until soft.
Fill each tortilla with BBQ beef. Top with coleslaw, jalapeños, cilantro, and extra BBQ sauce if you like.
Variations
- Spicy BBQ tacos: Add hot sauce or chipotle peppers to the beef for a bit more heat. This works really well if you like a stronger kick.
- Cheesy BBQ tacos: Sprinkle shredded cheddar or Monterey Jack over the beef while it’s still warm so it melts slightly before adding toppings.
- Loaded BBQ tacos: Add crispy onions or crushed tortilla chips for extra crunch and texture.
- Street-style BBQ tacos: Use small corn tortillas and keep it simple with beef, onion, cilantro, and a squeeze of lime.
- BBQ ranch tacos: Drizzle a little ranch dressing over the top along with the BBQ sauce for a creamy finish.
Serving Suggestions
- Serve with guacamole: A scoop of guacamole on the side or right on the taco adds a creamy element that pairs really well with the BBQ flavor.
- Add fresh tomato salsa: Fresh Tomato Salsa keeps things light and adds a bit of acidity to balance the richness of the beef.
- Include chipotle corn salsa: Chipotle Corn Salsa brings a slightly smoky, sweet flavor that fits right in with the BBQ.
- Serve with fries or wedges: This turns it into more of a hearty meal, especially if you’re feeding a group.
- Add a simple side salad: If you want something lighter, a quick salad like my Grilled Peach Salad works really well alongside these tacos.
Storage and Freezing
- How should I store Slow Cooker BBQ Beef Tacos?
Store the shredded BBQ beef in an airtight container in the fridge for up to 4 days. Keep it in the sauce so it stays moist.
- Can I freeze Slow Cooker BBQ Beef Tacos?
Yes, it freezes really well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Once defrosted, reheat in a saucepan over low heat or in the microwave, adding a splash of broth or BBQ sauce if needed to loosen it up.
Don’t forget to pin this for later!
Tips & Tricks
- Let the beef cook long enough: If the beef isn’t shredding easily, it just needs more time. Cooking it low and slow is what gives you that tender shredded BBQ beef that works so well in tacos.
- Mix the beef back into the sauce: Once shredded, stir it back into the BBQ sauce so it stays juicy and flavorful. This step makes a big difference.
- Warm your tortillas: A quick heat in a dry pan makes them softer and easier to work with. It also helps bring out the flavor a bit more than just microwaving.
- Add something fresh and crunchy: Coleslaw, cilantro, or even a bit of salsa helps balance out the richness of the BBQ beef.
- Keep it simple when assembling: Don’t overload the tacos. A good layer of beef with a few toppings works best and keeps everything from falling apart.
Recommended
More Slow Cooker Ideas
Looking for more meal inspiration?
Browse my Slow Cooker Recipes here or check out my Desserts if you want something sweet!
Slow Cooker BBQ Beef Tacos
Equipment
- Forks
Ingredients
For the BBQ Beef:
- 2 –2.5 lb chuck shoulder roast
- 1 cup BBQ sauce plus more for serving
- ½ cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Tacos:
- 10 –12 small tortillas corn or flour
- 2 cups coleslaw (Try my homemade sauce)
- ½ cup pickled jalapeños optional
- ¼ cup fresh cilantro chopped
- Extra BBQ sauce for drizzlin
Instructions
- Place the chuck roast in the slow cooker. Sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Pour in the beef broth and BBQ sauce, making sure the beef is well coated.
- Cover and cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and toss it in the sauce until fully coated.
- Warm the tortillas in a skillet over medium heat or in the microwave until soft and pliable.
- Fill each tortilla with BBQ shredded beef.
- Top with coleslaw, pickled jalapeños (if using), fresh cilantro, and a drizzle of BBQ sauce.
- Serve immediately.
