Slow Cooker Shredded Beef Recipe for Tacos and Sandwiches

Slow Cooker Shredded Beef is an easy, flavorful way to make moist, tender beef for tacos, quesadillas, nachos or bowls. This recipe is perfect for a busy weeknight or to elevate Taco Tuesday.

What you’ll need to make slow cooker shredded beef

The key tool for this recipe is a slow cooker (crockpot). Beyond that, the ingredient list is straightforward and pantry-friendly. Use a lean cut like flank steak for best results—the meat becomes tender and shreds easily after low-and-slow cooking.

• 1.5 lb flank steak, trimmed
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili lime seasoning (or substitute paprika)
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 3 tbsp tomato paste
• 2 tbsp fresh lime juice
• 1/2 cup beef broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 oz diced green chilis (canned)
• 2 tbsp chopped fresh cilantro (optional)

About flank steak

Flank steak is an economical, lean cut similar to skirt steak but a little leaner. It works well in a slow cooker because the long, gentle cook breaks down connective tissue and produces a tender, shreddable result. Trim any excess fat before cooking so the finished sauce isn’t greasy.

How to prepare the beef

Start by trimming any large pieces of fat from the flank steak. To build flavor, make a simple spice rub: combine kosher salt, cumin, dried oregano, chili lime seasoning (or paprika), black pepper, and cayenne pepper in a small bowl. Rub the mixture evenly over all sides of the steak, working it into the meat with your fingers so each piece is well seasoned.

Cooking slow cooker shredded beef in the crockpot

Layer the bottom of the slow cooker with the chopped onion and minced garlic. Add the tomato paste, lime juice, beef broth, and diced green chilis. Whisk or stir well to break up the tomato paste and distribute the flavors. Nestle the seasoned flank steak into the liquid and turn it to coat evenly.

Cover and cook on low for 6 hours. After 6 hours, remove the beef to a cutting board, shred it with two forks, then return the shredded beef to the slow cooker. Cook for an additional hour on low to allow the meat to absorb the sauce and become fully tender and juicy.

When the beef is finished, stir in the chopped fresh cilantro for brightness. If using dried cilantro instead, use sparingly—dried herbs are more concentrated and a light sprinkle is usually enough.

How to serve slow cooker shredded beef

This shredded beef is delicious in many formats. My favorite is tacos on crisped corn tortillas. Heat thin corn tortillas in a skillet with a little cooking spray and a sprinkle of kosher salt until the edges are golden and the texture is slightly crisp.

One simple, fresh accompaniment is an avocado salsa: diced avocado, tomato, onion, lime juice, salt and cilantro. No strict measurements are necessary—combine to taste. Pile shredded iceberg lettuce on a crisp tortilla, add the shredded beef, then spoon the avocado salsa on top. Finish with sour cream, shredded cheese, or any other favorite taco toppings.

You can also serve the shredded beef in burrito bowls over rice with corn, avocado, salsa and your preferred toppings for a hearty meal. Leftovers reheat well and work nicely for meal prep.

You might also enjoy similar slow cooker favorites such as crockpot salsa chicken or chicken enchiladas with pico de gallo for more easy weeknight meals.