I am a huge fan of chop and drop recipes, especially if they are slow cooker recipes. Slow Cooker Spicy Shredded Beef takes about five minutes of prep before slow cooking all day. It doesn’t get much better than that in my opinion. Oh wait it does, not including salt and pepper there are only FOUR ingredients. Four ingredients and five minutes prep- I’m in love.
Seriously though another fabulous thing about this recipe is its versatility. You can use it for tacos, burritos, enchiladas, taquitos, or even just piled on a bun for a delicious sandwich. There are also several kinds of beef you can use. I used stew meat but you could also use chuck roast or round steak.
I made my version of Taco Bell’s Smothered Beef Burritos with this batch. I think I liked them better than with steak. If you’re worried about the meat being too spicy just use a mild can of diced tomatoes and green chiles, especially if you’re using a store brand because I find those to have a touch more heat than the brand name.
This meat is also freezer friendly so you could really double or triple depending on the size of your slow cooker. After shredding cool the meat completely, divide into recipe or meal sized portions stash in labeled freezer bags or containers and freeze. Thaw in the refrigerator overnight, heat, and use as desired.
Slow Cooker Spicy Shredded Beef
- 2 pounds beef stew meat chuck roast or round steak
- 1-2 onions sliced
- 1 10 ounce can diced tomatoes and green chiles
- 4 cloves garlic minced
- Pinch of salt
- 1/4 teaspoon black pepper
Place the meat in the insert of a 4-6 quart slow cooker. Sprinkle with salt and pepper.
Top with onion and garlic, pour diced tomatoes and green chiles over top.
Cover and cook on low for 8 hours or 4-6 hours on high.
Remove from slow cooker, shred with two forks and use as desired.
Recipe NotesEight hour is for low cooking temperature.
For more recipes like Slow Cooker Spicy Shredded Beef please check out my Slow Cookin’ board on Pinterest
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