Slow Cooker Beef Adobado

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Before we go any further, I have to let you know that this recipe is a bit of a labor of love BUT it is absolutely, 100%, without a doubt worth it. If you have ever had smoky, spicy beef adobado or beef barbacoa, this recipe will help you make it at home and it will taste better than what you have had in restaurants. We seriously love it and I often make it when we have friends over and it's always a hit. If you want an unexpected, delicious party dish, this would be a perfect choice as well.

Now that I am done gushing about how much I love this recipe, let's talk about what makes it so so good. The secret is in the dried chilies. They add heat, smoke, and a depth of flavor that is almost impossible to achieve with fresh peppers or canned sauces. Then paired with onion, garlic, canned chipotles, and some spices - you make a killer sauce that the brisket will cook in for hours. I usually triple or quadruple the sauce and the freeze it for future meals. That way I don't have to make the sauce every time we are craving this meal.

The Recipe
Slow Cooker Beef Adobado

Slow Cooker Beef Adobado

Adapted from
COOK TIME: 8 Hours
TOTAL TIME: 8 Hours, 20 Min
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  • 3 lbs. lean beef brisket
  • 1 U dried guajillo chili pepper, seeds and stem removed
  • 2 U dried ancho chili peppers, seeds and stem removed
  • 6 cups low sodium chicken broth, divided
  • 1 tbsp. vegetable oil
  • 1 U onion, diced
  • 6 U garlic cloves, diced
  • 4 U chipotle peppers in adobo
  • 2 tsp. cumin
  • 2 tsp. oregano
  • 1/2 tsp. cloves
  • 1/4 cup apple cider vinegar
  • 2 tsp. soy sauce (GF if needed or coconut aminos)
  • 2 U bay leaves

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In a skillet, toast the dried chili peppers over medium high heat until pliable and beginning to brown, about 3-4 minutes. Once toasted, add to a microwave safe container with 2 cups chicken broth. Cover with plastic wrap and microwave for 5 minutes until broth is simmering. You can also do this in a pot on the stove top. Let sit while you complete the other steps.


Heat the vegetable oil over medium high heat. Add the onions and garlic. Cook for 7-10 minutes until beginning to brown. Add the chipotles, cumin, oregano, and cloves. Cook for 30 seconds. Add the apple cider vinegar and soy sauce. Scrape up any browned bits from the bottom of the pan. Stir in remaining chicken broth.


Add this mixture along with the dried chili peppers and broth to a blender. Blend until smooth.


Add the brisket to the slow cooker. Season with salt and pepper. Pour in sauce. Cook on low for 8 hours. Remove the beef and shred with 2 forks.


Take the sauce from the slow cooker and add it to a sauce pan. Bring it to a boil and let it reduce by half. Add back to shredded beef and serve.

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Nutritional Facts
Serving Size: 6 oz.
Amount Per Serving
Calories 249
Calories from Fat 85
% Daily Value *
Total Fat 9g
Saturated Fat 3g
Monounsaturated Fat 3g
Polyunsaturated Fat 0g
Cholesterol 104mg
Sodium 346mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars 1g
Protein 37g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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About the author Meet Kristen Mccaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tired and tested recipes and foolproof meal plans. Learn More
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