Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa

How is it almost June and I don’t own a grill?!?!

Summer is here. I have a wonderful patio overlooking the lake. And no grill. This is a problem.

Grill shopping just got moved up to the top of my “to-do” list.

In the meantime, I can still enjoy some sweet and smoky BBQ flavors at home using my crock-pot.

It’s all very simple. I make up a quick, 10 minute chipotle BBQ sauce on the stove top. Add that to my slow cooker along with a beef roast. And then I just sit back and let it cook ALL DAY long until the beef falls apart. Laziness = win. And also amazing house smells = win.


The mango salsa can be made at any point while the beef is cooking and stored in the refrigerator until you’re ready to eat. It’s cool and refreshing, and the perfect contrast to the warm, spicy chipotle BBQ beef.

These Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa are the perfect summertime meal. Even if you don’t have a grill. Yet.



Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa

Serves about 6

Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa


  • For the Chipotle BBQ Beef
  • 1 boneless beef round roast (about 3 lbs), trimmed of excess fat
  • 1 tablespoon vegetable oil
  • 2 cups diced onions
  • 6 garlic cloves, minced
  • 1 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chipotle peppers in adobo, chopped
  • 1 tablespoon chili powder
  • 1 tsp. black pepper

  • For the Mango Salsa
  • 2 champagne mangos (sometimes called honey mangos), peeled and chopped
  • 1/2 cup diced red onion
  • 1/2 jalapeno, diced
  • 1/3 cup fresh cilantro, roughly chopped
  • Zest and juice from 1 lime

  • For Serving
  • Corn tortillas


  1. Place the beef roast in your slow cooker and set aside. I have a 6-quart insert for my slow cooker, but anything about 4-quarts should work fine.
  2. Make the chipotle BBQ sauce. In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the diced onions and cook until softened, stirring frequently, about 5 minutes. Add the minced garlic and the remaining ingredients. Stir to combine and let the sauce simmer for about 5 minutes, stirring occasionally.
  3. Pour the chipotle BBQ sauce over the beef roast. Place the lid on the slow cooker and turn it on. Cook on LOW for 10-12 hours or on HIGH for 6 hours.
  4. About 30 minutes before the beef roast is finished cooking, remove the lid from the slow cooker and using a fork and a pair of tongs, pull the beef apart into shreds. The beef should come apart very easily at this point. It will look like there is a lot of excess liquid in your slow cooker. That is normal! Once you shred the beef, it will absorb most of this cooking liquid. Once shredded, replace the lid on the slow cooker and let it continue to cook for the remaining 30 minutes.
  5. Make the mango salsa. Combine all the ingredients in a medium bowl. Cover and refrigerate until you are ready to serve the tacos.
  6. To serve, warm the tortillas so they are soft and pliable. You can do this either in the microwave, the oven or on the stovetop in a skillet. Fill the tortillas with some of the shredded chipotle BBQ beef and top with the mango salsa. Enjoy immediately.
  7. The mango salsa and shredded beef can be stored in airtight containers in your refrigerator for 2-3 days.

9 comments on “Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa”

  1. Liz, made this for tonight’s dinner and it was amazing! Just enough chipotle for spice and I may whip up the BBQ sauce for grilled chicken ( it was sooo good). Wasn’t sure if I’d like the mango salsa, but I’m a believer! It was perfect! Thank you! I welcome summer crock pot recipes!

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  5. Tried your recipe and not only is the beef awesome on tacos but great as pulled beef. The BBQ sauce is one of the best we’ve had.

  6. I’ve made this recipe a few times and I just love the flavor combination. The beef fell apart like a dream the first time I made it, but it hasn’t been so easy every time. (I think the first time was with a chuck roast, in a dutch oven, cooking at an oven temperature that approximated “high” on a slow cooker.) Now that I have a slow cooker and it’s summer I’d like to avoid heating up my kitchen so much, but tonight after 6 (and 7) hours on high only the edges of the roast were coming apart easily. Any thoughts on what I might do differently? It’s still delicious, but I want that ease back! Thanks again for a great recipe =]

    • Hmmm…I’m not 100% sure what’s going on there. I definitely expect that after 6-7 hours on high, any cut of beef would be falling apart easily. I wonder if the particular brand of slow cooker you have runs at a lower temperature? I would suggest for next time, try cutting the beef in half before adding it to your slow cooker, so it isn’t just one big piece. That will help it cook more quickly/thoroughly.

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