Slow Cooker Chipotle Shredded Beef Tacos

This flavorful dish is deliciously seasoned and cooked low and slow until the beef is perfectly tender. Layer it with all your favorite toppings for a crave-worthy, 2 thumbs up dinner! Perfect for Taco Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday and even Monday!


1 tablespoon finely chopped fresh oregano

1 tablespoon dark brown sugar

2 tablespoons olive oil

1 tablespoon minced chipotle chilies in adobo sauce (certified gluten-free if necessary)

1 tablespoon adobo sauce (certified gluten-free if necessary)

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon black pepper

3 cloves garlic, grated

1 pound trimmed beef brisket

2 medium tomatoes, chopped (about 2 cups)

1/2 medium onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 medium jalapeño pepper, seeded and chopped


Combine first 9 ingredients (through garlic) in a medium bowl, stirring well to combine.

Rub mixture onto brisket.

Arrange tomatoes, onion, bell pepper and jalapeño in the bottom of a 6-quart slow cooker.

Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables.

Cover and cook on low for 8 hours.

Remove the brisket from the slow cooker, and shred meat with 2 forks.

Return brisket to cooker, and toss with the vegetables.

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