Sunday Slow Cooker: Tri-Tip Tacos - Slender Kitchen

Sunday Slow Cooker: Tri-Tip Tacos

Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content


My old roommate used to make a killer Grilled Tri-tip. I don’t remember exactly what he put on it but I know it involved paprika, chili powder, and a solid amount of black pepper. Usually we would slice it thin, scoop it up on tortillas, and kick back outside to enjoy the rare home cooked meal. At the time I was one year out of college and my idea of cooking was microwaving takeout leftovers or the random TJ’s frozen entree, so this was a real treat. So when I saw tri-tip this week at the market, I couldn’t help but pick one up. My original plan was to grill it but since my grill pan was a bit too small, I decided to throw it in the slow cooker and let it go, low and slow. No matter how you choose to cook it, the meat turns out tender and makes the perfect taco filling. Save leftovers to make lettuce wraps, burrito bowls, and spicy beef and cheese quesadillas.

Prep Time

Sunday Slow Cooker: Tri-Tip Tacos

Prep Time: 
Cook Time: 
Total Time: 


  • 8 U cloves garlic
  • 1 tbsp smoked paprika
  • 1 tbsp ancho chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 lb lean tri-tip roast, all fat removed
  • 1 U onion, chopped
  • 1 U bay leaf
  • 1 cup beef broth

Nutritional Facts

Serving Size: 
1/2 cup
Amount Per Serving
Calories 196
Calories from Fat 75
% Daily Value *
Total Fat 8g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 73mg
Sodium 446mg
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 1g
Protein 25g


  1. The first step is to turn the garlic into a paste. You can do this by pulsing it in a food processor, using a garlic press, or by mincing it and then pressing it into a paste using the back of your knife and a little coarse salt.
  2. Mix the paprika, chile powder, salt, and pepper into the garlic paste to create a rub. Cover the tri-tip with the rub. At this point, you could grill the tri-tip if you prefer a grilled version.
  3. Add the beef broth and onions to the slow cooker. Place tri-tip on top. Cook on low for 8 hours. Thirty minutes before the cooking is finished, remove the lid and shred the meat. Let cook, uncovered, for the final thirty minutes.
  4. Serve in warm corn tortillas, over rice, or wrapped up as a burrito or lettuce wrap.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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