I had Chipotle Restuarant’s barbacoa tacos and thought they were fantastic. Then I found this Slow Cooker Chipotle Barbacoa recipe on Coupon Crafty’s blog a couple years ago. My husband loved it and when you luck out to get chuck roast on sale, it’s an inexpensive and easy recipe.
Three chipotle peppers was too spicy for my kids but Superhubby and I liked it. I had read in one of the blog’s comments to put the whole can of chicken broth in so that’s what I did and it came out fall apart tender and juicy! The extra broth helps keep the meat tender should you have leftovers that you need to keep (keep some of the broth too).
The recipe below shows how I’ve adapted it and I make this pretty often. This is one of our family favorites and as you can see by the serving suggestions, a very versatile and tasty meat. This is a great dish to make for company or to feed a crowd where guests can build their own soft tacos, rice bowls, nachos or salad. I even put leftover meat and loads of fresh veggies on top of my homemade pizza and it is our favorite way to eat pizza. This Slow Cooker Chipotle Barbacoa is a definite party pleaser and so easy to make it only tastes like you slaved all day making it!
Family Yumminess Rating: 5 of 5 stars RA Ease of Prep Rating: 4 of 5 stars (the hardest part of this recipe is handling the roast, squeezing the lime juice and getting the lid on my mini food processor secured properly. Otherwise it’s very simple and only tastes like you’ve slaved over it all day!)
* Tip: To make this recipe even easier or if you are rushed for time, don’t worry about blending ingredients in food processor (save yourself another thing to clean). Chop the chipotle peppers as fine as you can and distribute the peppers and seasonings evenly over the browned pieces of meat in the slow cooker. Carefully pour the broth in the spaces between the meat so that the spices aren’t washed off when you pour it. The slow cooker melds the flavors together beautifully as it cooks and the taste is amazing!
Serving suggestions: in a warmed tortilla for a taco, on top of yellow or white rice for a rice bowl or on top of tortilla chips for nachos or on top of lettuce with corn, tomatoes and black beans for a fantastic Tex-Mex salad! It's a very versatile and tasty meat.
For the Cilantro-Lime Rice:
Combine water, rice, olive oil and salt in a large saucepan.
Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes.
Turn heat off and let sit for 10 more minutes.
When the rice is done stir in the cilantro and lime juice. Keep covered until ready to eat.
Hi! I'm Tanya. I endure Rheumatoid Arthritis (RA) by celebrating my small victories in my everyday life. Planner addict, avid reader, recipe hoarder and world traveler through books and food. Inspiring you to read, eat, live & blog well! Find out more about me and contact me here.
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