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Slow Cooker Sunday:  Shredded Beef Tacos

I make a ton, seriously TON, of tacos. They show up on the dinner table all the time and have become a staple in my house for quick weeknight meals and for almost any gathering I host. Really what could be easier? A crockpot of delicious slow cooked meat, a bunch of yummy taco add-ons, some guacamole or bean dip, chips, and a simple salad and I have a feast that can feed people all day without me ever having to go back to the kitchen. Love it.

So with this in mind, lately I have been brainstorming new ideas for my next taco gathering. I wanted to come up with something new, authentic, unexpected. Something guests hadn’t had before. After some thought, I knew the answer would live in using dried chiles. (Don’t be scared – they are really easy to use and will create rich, complex, authentic flavors.) I decided to go with ancho chiles, which have a milder and less spicy flavor, paired with some guajillo peppers to kick things up. When making the sauce at home, add one of each chile (ancho, guajillo, and a chipotle) and taste the sauce. Then keep adding until it reaches a spice level you think will work for your guests. Then pour it into the slow cooker and let the magic happen. If you can I recommend making this 1-2 days in advance because it only gets better as the flavors continue to combine.

Slow Cooker Shredded Beef Tacos
Servings: 8
Serving Size: 2/3 cup beef
Nutritional Information: 218 calories, 6.4g of fat, 2g of carbohydrates, 0g of fiber, 38.5g of protein, .6g of sugar
Weight Watchers® PointsPlus®: 5 *


  • 2 cups chicken or beef broth, boiling
  • 2 dried ancho chiles, seeded
  • 2 dried guajillo chiles, seeded
  • 4 cloves garlic, minced
  • 1 onion
  • 2 chipotle chiles
  • 1 tsp. oregano
  • 1/2 tsp. coriander
  • 1/2 tsp. cumin
  • 3 lbs. lean top round roast, like Laura’s Lean
  • Salt and pepper


  1. Pour the boiling stock over the dried chiles. Cover and let sit for 30 minutes.
  2. Add the dried chiles and stock to a blender with the garlic, onion, chipotles, oregano, coriander, and cumin. Blend until smooth. If you are sensitive to spice, I recommend adding one chile pepper at a time and tasting throughout.
  3. Season the beef with salt and pepper. Place in the slow cooker and cover with sauce.
  4. Cook on low for 8 hours and shred.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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3 Response to Slow Cooker Sunday: Shredded Beef Tacos

  1. Liz on May 18, 2014

    Sounds really nice Kristin. Thank you.

  2. Dama on May 19, 2014

    Hi there. in the intro, you mention adding the chiles one at a time. along with the ancho and guajillo chliles, you also listed chipotles. Is that an ingredient for this dish? If so, how much?

    Also, I am not partial to top round. Can you recommend another cut of beef that works well in the slow cooker?


    • Kristen on May 20, 2014

      The recipe calls for 2 of each type of chile – ancho, guajillo, and chiptole. I recommend one at a time to start (in any order) if yo are sensitive to spice at all. If not, start with one of each and then add to your desired spice level. In terms of beef, any cut that works well in the slow cooker will work. You could use a bottom round, tri-tip, brisket, or any type of pot roast.


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