Slow Cooker Mexican Beef Sliders

Name: Slow Cooker Mexican Beef Sliders
Prep time: 25 min
Cook time: 390 min
Total time: 435 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup Low-sodium beef broth; 1 large Large yellow onion, chopped; 6 cloves Garlic cloves, finely chopped; ¼ cup Chipotle chiles in adobo sauce, finely chopped; 3 tbsp Adobo sauce (from chipotle can); 1½ tsp Ground cumin; 1 tsp Dried oregano; 2¼ tsp Kosher salt, divided; 3½ lb Boneless beef chuck roast; 4 cups Prepared coleslaw mix; ¼ cup Fresh cilantro leaves, packed; 1 tbsp Olive oil; 1 tbsp Fresh lime juice; 16 Slider buns, toasted; ½ cup Sliced pickled jalapeños (optional)

Recipe GLPR108b6fad2dbe83

Rate this recipe

Mexican

Main Course

435 min

879 cal

Servings: 8

Slow Cooker

SNAP eligible

Tender, shredded beef infused with smoky chipotle, cumin, and garlic, cooked low and slow in a flavorful broth. Served on toasted slider buns with crisp cilantro slaw and optional pickled jalapeños for a handheld feast with Southwest flair.

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Ingredients

1 cup Low-sodium beef broth

1 large Large yellow onion, chopped

6 cloves Garlic cloves, finely chopped

¼ cup Chipotle chiles in adobo sauce, finely chopped

3 tbsp Adobo sauce (from chipotle can)

1½ tsp Ground cumin

1 tsp Dried oregano

2¼ tsp Kosher salt, divided

3½ lb Boneless beef chuck roast

4 cups Prepared coleslaw mix

¼ cup Fresh cilantro leaves, packed

1 tbsp Olive oil

1 tbsp Fresh lime juice

16 Slider buns, toasted

½ cup Sliced pickled jalapeños (optional)

Directions

In a slow cooker, combine beef broth, chopped onion, chopped garlic, finely chopped chipotle chiles, adobo sauce, ground cumin, dried oregano, and 2 teaspoons of kosher salt. Stir to blend the seasonings evenly throughout the liquid.
Place the beef chuck roast into the slow cooker, nestling it into the liquid mixture. Cover and cook on low setting for approximately 6 to 6½ hours, until the meat is very tender and easily shreds with a fork.
Remove the cooked roast from the slow cooker and transfer it to a cutting board. Using two forks, pull and shred the meat into bite-sized pieces, discarding any excess fat. Return the shredded beef to the slow cooker and stir gently to coat it with the cooking liquid.
In a medium bowl, toss together the prepared coleslaw mix, packed cilantro leaves, olive oil, fresh lime juice, and the remaining ¼ teaspoon of kosher salt until the slaw is evenly dressed and well combined.
Toast the slider buns lightly until they are golden and warm, then place one bun on each plate or serving surface.
Spoon the shredded chipotle beef onto each toasted slider bun, then top with a generous portion of the cilantro slaw. Add sliced pickled jalapeños if desired, and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This slow cooker recipe is a smart weeknight win for a Charlotte family, with all ingredients readily available at Harris Teeter or Food Lion—no special trips needed. The stated 435 minutes is honest: seven hours of unattended slow cooking plus minimal hands-on time for shredding and assembly. At roughly $1.50–$2.00 per slider, the chuck roast and bulk ingredients keep cost low, and the cabbage slaw holds up well as a side. The main caveat is that these are best assembled and eaten fresh the same night; reheated sliders won't have the same texture appeal, so this is a plan-ahead dinner rather than a true leftover play.