These Crock Pot Street Tacos are juicy, flavorful, and incredibly easy to make! Slow-cooked shredded beef or chicken is infused with bold Mexican spices, creating tender, fall-apart meat perfect for tacos, burritos, or bowls. Just set it and forget it—this recipe is a foolproof way to bring restaurant-style street tacos to your table! 🌮🔥✨

Ingredients

For the Meat:

• 2 ½ – 3 lbs beef chuck roast (or boneless chicken thighs for chicken tacos)
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chilies
• 1 (14 oz) can fire-roasted tomatoes, drained
• 1 cup (240 ml) beef broth (or chicken broth for chicken tacos)
• Juice of 2 limes
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce (for umami)

For the Seasoning:

• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional for heat)

For Serving:

• 12 small corn tortillas, warmed
• ½ cup chopped fresh cilantro
• ½ cup diced onions
• ½ cup crumbled queso fresco or cotija cheese
• Lime wedges

Directions

Step 1: Prepare the Meat

1. Heat olive oil in a skillet over medium-high heat. Sear the beef roast (or chicken) for 2-3 minutes per side until browned.
2. Transfer the meat to the crock pot.

Step 2: Add the Seasonings & Liquid

3. Add onions, garlic, green chilies, fire-roasted tomatoes, broth, lime juice, apple cider vinegar, soy sauce, and all the seasonings into the crock pot.
4. Stir slightly to coat the meat in the flavorful sauce.

Step 3: Slow Cook the Meat

5. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the meat is tender and falls apart easily.

Step 4: Shred and Serve

6. Remove the meat from the slow cooker and shred with two forks.
7. Return the shredded meat to the crock pot and mix with the juices.

Step 5: Assemble the Street Tacos

8. Spoon the shredded meat into warm corn tortillas.
9. Top with chopped cilantro, diced onions, and crumbled queso fresco.
10. Serve with lime wedges for an extra burst of flavor.

Notes

• Make it spicy: Add 1 chopped jalapeño to the crock pot for more heat.
• Prefer chicken? Use boneless, skinless chicken thighs and cook for 4-6 hours on LOW.
• Want crispy tacos? Fry the tortillas lightly in hot oil before filling them.
• Storage: Store leftover meat in an airtight container for up to 4 days.

Why This Recipe Works

The slow cooking process makes the meat tender and infused with bold spices, while the lime juice and broth keep it juicy. The taco toppings add freshness and texture, creating the ultimate street taco experience at home!

Conclusion

These Crock Pot Street Tacos are easy, flavorful, and perfect for taco night! Whether you’re feeding a crowd or meal prepping, this recipe is a must-try for authentic, mouthwatering tacos. Make them today and enjoy a bite of Mexico right at home! 🌮🔥✨