Slow Cooker Mexican Shredded Beef

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Amy of Amy’s Cooking Adventures is a stay at home mom of two, Zumba instructor, and amateur cake decorator. She likes to make healthy recipes the whole family can enjoy. Amy works to instill healthy eating habits in her children, but nearly always saves room for dessert! Visit Amy’s Cooking Adventures blog and join her on Facebook for more tasty recipes.

Enjoy Amy’s Slow Cooker Mexican Shredded Beef recipe!!

Don’t miss the Top 10 Healthy Slow Cooker Recipes on SkinnyMs. and these recipes favorites: 7 Comfort Food Entrées Under 290 Calories.

Slow Cooker Mexican Shredded Beef

An easy slow cooker recipe to throw together, this Mexican dish will be a happy addition to your weekly lineup.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Dinner
Cuisine: Mexican
Keyword: Diabetic-Friendly, Keto, Slow Cooker
Servings: 8 people
Calories: 264kcal
Author: SkinnyMs.


  • 2 pounds chuck roast
  • 3 garlic cloves minced
  • 1 jalapeño seeded and finely diced
  • 1/2 cup onion finely diced
  • 8 ounces tomato sauce canned
  • 1/4 cup lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper


  • Place the onions, jalapeño, and garlic in the bottom of a 4 quart slow cooker. Season the beef with salt and pepper on all sides and place on top of the onions.
  • In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne. Pour the spice mixture over the beef and covered.
  • Cook on low for 8-10 hours or high for 4-5 hours
  • Once the beef is cooked and tender, use two forks to shred the beef. Stir the beef with the cooking juices and keep warm in the slow cooker until ready to serve.
  • Serve over whole wheat and/or homemade flour tortillas or over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato. Serves 6-8.


Serving: 1cup | Calories: 264kcal | Carbohydrates: 4.4g | Protein: 38.2g | Fat: 9.7g | Saturated Fat: 3.4g | Cholesterol: 115mg | Sodium: 233mg | Fiber: 1.1g | Sugar: 2g
SmartPoints (Freestyle): 5

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36 Comments on "Slow Cooker Mexican Shredded Beef"

  1. Heather Ferbiak DeVi  October 3, 2012

    Has any one fed this to their children? I'm wondering if its too spicy. My daughter doesn't like much spiciness.

  2. Kelly  October 3, 2012

    Nutrition information?

  3. Mary Beth Turner  November 4, 2012

    This calls for chuck roast, but can I use another cut? Bottom Round roast is on sale this week, and I would love to try out this recipe with it. Thanks!

  4. Tricia  November 27, 2012

    Heather – I have 8 year old twin girls and they LOVE LOVE LOVE this beef. It has a little spice, but it is mitigated by the fresh tomatoes and lettuce if you serve it in a tortilla shell as suggested.

    My husband loves it, too.

    It freezes beautifully, for anyone who has been wondering.

  5. Tricia  November 27, 2012

    I responded below, then realized I can reply directly. My 8 year old daughters LOVE this beef. I am going to make it today using bone-in chicken thighs.

    • Skinny Ms.  November 27, 2012

      Tricia, Let uw know how she likes it! 🙂

  6. Amy Johnson  December 13, 2012

    OH MY! I have made this many times and LOVED IT! It was so moist and has such great flavors that marry well. My mother tried it at my house and had to make it at her house. This is something that I would make over and over again. Thank you for sharing this recipe!

  7. Beverly  January 12, 2013

    Can't wait to try this, I just made Ree Drummond's (aka The Pioneer Woman,) Spicy Pop Pulled Pork, it was fantastic. Cooked up 4 butts and froze in qt bags. I will be looking for beef roast on sale. Thanks

  8. Amy Johnson  February 17, 2013

    OH MY! I have made this many times and LOVED IT! It was so moist and has such great flavors that marry well. My mother tried it at my house and had to make it at her house. This is something that I would make over and over again. Thank you for sharing this recipe!

  9. madlyn  February 17, 2013

    love this recipe!!! it goes great with the skinny mexican rice, and my kids love it too! I love this whole site, and cannot choose just one recipe as my favorite!!

  10. Skinny Ms.  April 8, 2013

    Jen, About 200 calories per serving.

  11. sayseal75  June 16, 2013

    I made this recipe today – AMAZING! The beef is tender and flavorful. I am not a fan of jalapenos so I only put in a small amount. I substituted Tastefully Simple's Wahoo Chili seasoning for the cayenne pepper (I didn't realize I was out until I had already started the prep).

  12. mpye  August 2, 2013

    I would like the nutrition info too

  13. Paty  September 5, 2013

    Does this come out spicy? is it suitable for children?

    • Skinny Ms.  September 5, 2013

      Paty, A touch on the spicy side. If you’re children are good with a little spice, they will probably like it.

      • Paty  September 9, 2013

        Its amazing I substituted jalapenos for Hatch chile and it was so good. Not spicy at all 🙂
        thank you

  14. Sherry in Union, KY  September 22, 2013

    Good stuff! I forgot the jalapeño, but it still had a decent kick from the cayenne pepper. Served on Ezekiel tortillas to cut back on carbs. Thanks for the recipe!

  15. Kiran  March 27, 2014

    What kind of tomato sauce do you use?

    • SkinnyMs  April 2, 2014

      Use an unsweetened, plain tomato sauce. If you can get it by the carton to avoid BPAs, that is preferred.

  16. Mary  March 30, 2015

    just put it in the slow cooker doubled upon spices, will enjoy when we get home tanks for the recipe

  17. Taylor  January 7, 2016

    Made Enchiladas with this and it was amazing. I made double recipe and left the seeds in 1 jalapeno and came out a little spicy which was perfect.

    Will definitely make this one again.

  18. Woody  January 21, 2016

    After mixing the ingredients together for the sauce, you could probably get away with just adding some lime juice to a can of enchilada sauce and call it good. You can then control the spicyness of the sauce with most companies’ range of enchilada sauces. And, yes, you can use other types of roasts for this. However, being that this is for “shredded” beef, chuck roasts (cuz of their fat content, which helps lead to tenderness, and how the meat can be pulled or shredded more traditionally) tend to be most authentic. Briskets work, tri-tips can be cubed, etc. It’s all delicious!

  19. Louise Brown  January 9, 2017

    Is the tomato sauce classed as passata in the uk?

    • Gale Compton  January 9, 2017

      Louise, Passata will work instead of tomato sauce…pretty much the same. 🙂

  20. Louise Brown  January 9, 2017

    Can this recipe be frozen as it would make up too much for my family?

    • Gale Compton  January 9, 2017

      Louise, Sure, just be sure to defrost in the fridge before reheating. 🙂

  21. Louise Brown  January 16, 2017

    Thank you Gale, this recipe is delicious infact I’m making it again this week ?

  22. Ali  April 9, 2017

    This is the best thing I have ever made in my crockpot!!!

    • Nichole Furlong  April 9, 2017

      That’s great to hear, Ali!

  23. Dee  July 16, 2017

    Is the beef frozen? I’m new to the crockpot world, this is my first recipe!

  24. Pam  October 26, 2019

    Has anyone tried this in an instant pot? If so, can you share the cooking details?

    • Gale Compton  October 27, 2019

      Pam, Check out this Instant Pot Guide written by one of our expert Chef’s.


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