3 Ingredient Slow Cooker Taco Shredded Beef Recipes

SLOW COOKER SHREDDED BEEF TACOS

Steps:

• Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.
• Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side.
• Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
• Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).
• Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
• Add in lime juice, cover with lid and cook on low an additional 5 - 10 minutes while preparing toppings and tortillas.
• Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
• Serve in warmed tortillas with desired toppings.
• Recipe source: Cooking Classy

3-INGREDIENT SLOW-COOKER TACO SHREDDED BEEF

Steps:

• Spray 5-quart slow cooker with cooking spray. Stir oil and taco seasoning mixes in slow cooker. Add beef roast; turn to thoroughly coat beef.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef to cutting board; cool slightly, and shred into bite-size pieces with fork. Return to liquid in slow cooker; toss to coat.

3 INGREDIENT SLOW COOKER CHICKEN TACOS

Steps:

• Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning.
• Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
• When chicken is done cooking, it will shred easily when stirred with a fork.
• Place the chicken on crunchy taco shells or flour tortillas.
• Top with guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love.

SLOW COOKER SHREDDED BEEF TACOS RECIPE

Steps:

• Place roast in the slow cooker, and cover with taco seasoning.
• Pour one cup of salsa Verde over top. Add one can of corn (with the juice) and 1/2 cup beef broth.
• Cook on high for 3-4 hours, or low for 6-8. When it is finished cooking, pull from the slow cooker and shred, placing it back in the slow cooker when finished.
• Mix the shredded beef with the corn and liquid.
• Serve with favorite taco toppings: cheese, sour cream, tomatoes, and lettuce.

SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS

Steps:

• Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
• Cook on Low 8 to 10 hours.
• Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.