Everyone needs a “set it and forget it” meal. And just because it’s a meal that you don’t have to watch carefully and tend to doesn’t mean that it has to be lacking in flavor. This Slow Cooker Barbacoa is incredibly delicious and incredibly easy to make. All that you need for this amazing meal is a slow cooker, a handful of ingredients, and some time to let it cook low and slow until tender perfection.

Did you know that the word barbecue is derived from the word barbacoa? Barbacoa is pretty similar to what we know as barbecue in the United States in that it is a method of slow cooking meat. Traditionally, the meat used for barbacoa was lamb or goat and it was usually slow roasted in a pit. Now, more modern recipes have expanded to include pork and beef for the meat and a slow cooker is a much easier and more contemporary substitute for the cooking pit.

When the barbacoa has reached its ultimate tenderness, it is shredded and served with its juices and lime. While you could totally do almost anything with this crazy delicious meat, serving it in corn tortillas as a taco is the most popular (and traditional) way to enjoy it. Add a little salsa and chopped cilantro and call it a day.

Let me show you how I made this Slow Cooker Barbacoa 👇🏻

In a small bowl, combine 2 tbsp chili powder, 1 tbsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 2 tsp salt, and 1 tsp black pepper. Stir it up.

Rub the seasonings on both sides of a 2 lb flank steak and place in the bottom of a slow cooker.

Add 4 sliced bell peppers (I used an assortment of colors). Cut the bell peppers on the thicker end so they won’t fall apart. Add 2 chopped jalapeños. If you are looking for mild heat, omit the jalapeño seeds. If you are looking for a spicier barbacoa, leave in some of the jalapeño seeds.

Add 1 large, sliced onion and 3 minced garlic cloves.

Leave the veggies on top of the flank steak.

You might worry about there not being any liquid in the slow cooker. Have no fear, the meat and veggies will give off more than enough juices. It won’t be dry. Promise.

Cook the barbacoa for 8-10 hours on low until the meat is super tender. You *could* cook it for 3-6 hours on high, but I’d really recommend low heat vs high heat for this.

When the barbacoa is tender and done, remove the flank steak from the slow cooker and shred it. I cut the flank steak into 3 sections (across the grain) so that the shredded meat isn’t 12 inches long. But that’s a personal preference. You do you.

Place the barbacoa back into the slow cooker and gently mix everything together.

You can use the barbacoa meat and veggies for anything. Seriously, anything. But I’d really recommend some tacos.

Heat up some corn tortillas. Fill those tortillas with some of the steak and veggies. Top it with a little avocado, salsa, and cilantro.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

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Slow Cooker Barbacoa

Put it in the slow cooker and forget about. Only you won’t forget about it because it’ll make your house smell incredible. And this Slow Cooker Barbacoa tastes even more incredible!

Prep Time 10

Cook Time 8

Servings 8 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

2 Lbs Flank Steak
2 Tbsp Chili Powder
1 Tbsp Ground Cumin
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
2 Tsp Salt
1 Tsp Black Pepper
4 Bell Peppers, cut into large slices (assorted colors)
2 Jalapeños, diced Leave in seeds for more heat, omit for mild heat
1 Large Sweet Onion, cut into large slices
3 Garlic Cloves, minced
For Serving: corn tortillas, avocado or guacamole, salsa, lime wedges

Instructions

In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir it up.
Generously coat both sides of the flank steak with the spices and place in the bottom of the slow cooker.
Top the flank steak with the peppers, jalapeños, onion, and garlic.
(You may worry about there not being any liquid in the slow cooker, but have no fear. The steak and veggies will give off enough liquid.)
Place the lid on the slow cooker and cook on low for 8-10 hours. You *can* cook it on high for 3-6 hours, but I would recommend the low heat over the high heat for this. Cook until the steak is super tender.
Remove the steak from the slow cooker and shred. Personal preference: I like to cut the steak into a few sections (against the grain) so that the shredded meat isn’t super long.
Place the shredded meat back into the slow cooker and gently mix everything together.
You could do absolutely anything with the barbacoa. But make tacos first. Heat up some corn tortillas, fill with some of the meat and veggies, top with avocado (or guacamole), salsa, and some cilantro. Enjoy!!