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Slow Cooker Honey Chipotle Shredded Beef Tacos

Slow cooker honey chipotle shredded beef tacos with tender, glossy shreds coated in a sweet and smoky sauce. Cook the chuck roast on low for 6 hours, then shred and warm tortillas for easy, flavor-packed tacos.
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Prep Time 10 minutes
Cook Time 6 hours
resting 10 minutes
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker (6-quart)

Method
 

Cook the beef
  1. Place the beef chuck roast in a 6-quart slow cooker. Arrange it so it sits in an even layer for steady heat.
  2. Combine the chicken broth, honey, chipotle peppers, adobo sauce, garlic, cumin, salt, and black pepper. Stir until the honey loosens into the liquid and the mixture looks evenly speckled.
  3. Pour the sauce mixture over the beef in the slow cooker. Make sure most of the roast is covered so it can absorb the sweet and smoky coating.
  4. Cover and cook on low for 6 hours. The beef should be very tender and shred easily with a fork.
Shred and finish
  1. Remove the beef from the slow cooker and let it rest for 10 minutes. During resting, the juices settle so the shredded texture stays glossy.
  2. Shred the beef with two forks. Pull in different directions until you get soft strands that hold together.
  3. Return the shredded beef to the slow cooker and stir to coat in the sauce. Keep mixing until the sauce clings to the meat and looks glossy.
Assemble the tacos
  1. Warm the corn tortillas so they stay pliable. Heat just until fragrant and flexible, then keep them wrapped.
  2. Fill each tortilla with shredded beef. Spoon extra sauce over the top so it glistens.
  3. Top the tacos with diced onion, cilantro, and salsa. Finish with lime wedges and serve while the beef is hot.

Notes

For the most tender, shreddable beef, avoid lifting the lid during the 6 hours—steady low heat helps the chuck break down evenly. Store leftovers in an airtight container in the fridge for up to 4 days; rewarm gently on the stovetop or in the slow cooker until hot. Freezing is yes: freeze shredded beef with sauce up to 3 months and thaw in the fridge before reheating. For a gluten-free option, use gluten-free salsa and ensure the tortillas are certified gluten-free.