Yay for Chipotle! Chipotle is such a good option for a quick, fresh, on-the-go meal. Unfortunately (or fortunately depending on your perspective) the Chipotle near my house is TERRIBLE. Slow service, always out of everything, long lines, etc, etc. It’s so bad that I’ve vowed to never step foot in there again, so if I need a Chipotle fix, I’m on my own. Luckily I own a slow cooker and use it nearly daily. My husband saw a video on the social media for a Chipotle copycat barbacoa recipe. He said, “Look! This looks good!” and looked at me earnestly. Um…so…are you asking me to make this for you without saying it? Haha! In fact, he was. He’s adorable 🙂

This recipe for slow cooker barbacoa is so easy. As always, I tweaked and diverged from the exact recipe, but it turned out fantastic. So tender and juicy. The only bad thing about it is it takes 9 hours to cook! And it smells fantastic from minute 1. Torture! Serve this up the way you would order it at Chipotle. I served the barbacoa on a bed of romaine and whipped up some cilantro corn salsa to put on top. For dressing, I concocted a wonderful jalapeno ranch dressing

Hope you enjoy!

Helpful Kitchen Tools: Cast Iron Skillet, Slow Cooker, Food Processor

Slow Cooker Barbacoa
Serves 8
Barbacoa reminiscent of Chipotle's recipe made in the slow cooker!
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Prep Time
10 min
Cook Time
9 hr
Total Time
9 hr 10 min
Prep Time
10 min
Cook Time
9 hr
Total Time
9 hr 10 min
Ingredients
  1. 4 lbs chuck roast
  2. 2 T. Olive Oil
  3. 1 can chipotle peppers in adobo sauce (use 1/2 can to make it less spicy)
  4. 1 T. minced garlic
  5. 1 T. oregano
  6. 1 T. ground cumin
  7. 1/2 t. ground cloves
  8. Salt and Pepper to taste
  9. 1/4 C. lime juice
  10. 1/4 C. apple cider vinegar
  11. 1 C. beef broth
  12. 3 bay leaves
Instructions
  1. Cut your chuck roast into steak-size pieces and trim off excess fat
  2. Heat oil in your cast iron skillet over medium-high heat
  3. When hot, sear the chuck pieces on all sides
  4. Place meat in slow cooker
  5. In a food processor, combine the chipotle peppers in sauce, garlic, oregano, cumin, cloves, and salt and pepper until smooth-ish
  6. Pour/spread this on top of the meat in the slow cooker
  7. Add lime juice, vinegar and broth to the slow cooker
  8. Place 3 bay leaves on top
  9. Cook on low for 8 hours, remove the bay leaves, shred the meat, then cook an additional hour to let all the juices soak in
Notes
  1. Serve in tortillas or on a bed of lettuce with your favorite salsa, dressing, sour cream, or guacamole!
Adapted from Tasty
Adapted from Tasty
Auntie Jen http://auntiejen.com/