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. Love an easy crockpot meal? Find this one and more in my easy slow cooker dinners roundup.
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
For the BBQ Beef:
- Chuck roast: This is what gives you that tender, pull-apart beef after slow cooking. It holds up really well with the BBQ sauce.
- Onion: Adds a bit of sweetness and depth as it cooks down with the beef.
- Garlic: Brings in that classic savory flavor that works so well with BBQ.
- Smoked paprika: Gives the beef a subtle smoky flavor even before the BBQ sauce goes in.
- Ground cumin: Adds a little warmth and an earthy note that rounds out the spices.
- Garlic powder: Boosts the garlic flavor without overpowering it.
- Cayenne pepper: Optional, but great if you like a little heat.
- BBQ sauce: Use my Homemade BBQ Sauce here if you can. It adds so much flavor and ties everything together.
- Apple cider vinegar: Balances the sweetness of the BBQ sauce and keeps the beef from feeling too heavy.
- Beef broth: Keeps the beef juicy while it cooks and helps create that sauce you mix everything into at the end.
- Salt and pepper: Simple, but they pull all the flavor out of the beef.
For the Tacos:
- 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.
- Extra BBQ sauce: A drizzle over the top before serving adds even more of that smoky flavor.
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:
- 2.5 lb chuck shoulder roast
- 1 onion chopped
- 4 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper optional, for spice
- 1 cup BBQ sauce plus more for serving
- 1 tablespoon apple cider vinegar
- 1 cup beef broth or water
- Salt and pepper to taste
For the Tacos:
- 10 –12 small tortillas corn or flour
- 2 cups coleslaw
- ½ cup pickled jalapeños optional
- ¼ cup fresh cilantro chopped
- Extra BBQ sauce for drizzling
Instructions
- Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.
- Optional: heat a skillet over medium-high heat and sear the beef for 3 to 4 minutes per side, until browned.
- Transfer the beef to the slow cooker. Add the chopped onion, minced garlic, beef broth, and apple cider vinegar.
- Cover and cook on low for 7 to 8 hours, until the beef is tender and shreds easily.
- Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker with the juices.
- Stir in the BBQ sauce and cook on low for another 30 minutes, until the flavors meld.
- Warm the tortillas in a skillet over medium heat or in the microwave until soft and pliable.
- Fill each tortilla with BBQ beef.
- Top with coleslaw, pickled jalapeños if using, fresh cilantro, and a drizzle of extra BBQ sauce.
- Serve immediately.
This looks like a great twist on tacos! It sounds delicious!
Thank you, Susan! It really is a fun spin on taco night. Hope you get to give them a try!
I love a good taco recipe! These look amazing. thanks for linking up on the #HomeMattersParty. see you next week!
Thanks so much, Estelle! Always happy to link up at the #HomeMattersParty. See you next week!
This was so easy to make and tasted even better the next day for leftovers!
Yes! Day two is unreal, isn’t it? So happy this was an easy one for you. Thanks for coming back to let me know, Rachel!
I made this last week and my family loved it. I will make a double batch next time so we can have leftovers for during the week!
Ah I love that, Sarah! A double batch is such a smart move, the leftovers might be my favorite part. So glad the whole family was into it. Thanks a million for making it!
Your ingredients in the post with the pictures and the recipe card are not the same. Just wondering why they are different. Thanks.
Hi Jeannie, thank you so much for catching that! You have a good eye. The photo shows the full version of my Slow Cooker BBQ Beef with the onion, garlic, cumin and a few extra spices, and the recipe card had an older, simpler version saved by mistake. I’ve just updated the card so everything matches now. The photo is the correct one to go by. Thanks again for letting me know, it really helps!