Slow-Cooker Beef Tacos with Avocado Crema
Fall-apart tender beef simmered in chipotle-spiced sauce, served with creamy avocado crema and fresh corn on the cob. This mexican-inspired slow cooker ready in about 505 minutes pairs beef chuck roast, diced onions, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs beef chuck roast
- 1 cup diced onions
- 3 garlic cloves
- 14 oz can diced tomatoes
- 1 cup chicken broth
- 2 diced chipotle peppers in adobo
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 avocado
- 2 tbsp lime juice
- 1/4 cup fresh cilantro
- 1/4 cup sour cream
- 4 ears corn on the cob
Instructions
- Step 1: Trim excess fat from beef chuck roast, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Place beef, onions, garlic, diced tomatoes, broth, chipotle peppers, cumin, and cinnamon in slow cooker; stir to combine.
- Step 3: Cover and cook on LOW for 8 hours until beef is fork-tender.
- Step 4: While beef cooks, prepare avocado crema: mash avocado with lime juice, 1/4 cup cilantro, and 2 tbsp sour cream until smooth.
- Step 5: Remove beef from slow cooker; shred with two forks, then return to sauce. Simmer uncovered for 15 minutes to thicken.
- Step 6: Grill corn on the cob for 10 minutes until charred, then slice kernels off cob. Serve beef tacos with avocado crema and corn.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooker Beef Tacos with Avocado Crema take to make?
Total time is about 505 minutes (25 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooker Beef Tacos with Avocado Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooker Beef Tacos with Avocado Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooker Beef Tacos with Avocado Crema for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooker Beef Tacos with Avocado Crema?
Mexican slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
