Slow Cooker BarbacoaChipotle restaurant is one of my go to fast food joints when I need food that is quick, healthy, delicious, and easy on the Weight Watchers Points. And the meat that I almost always get there is the barbacoa, which is essentially “Mexican Barbecue”. It is DELICIOUS! So after a bit of research, I found the ingredients involved in making barbacoa, and I got to work putting together a Weight Watchers slow cooker recipe that would get me close to the Chipotle version. It took a couple of attempts, but I have to say….I NAILED it!! This Slow Cooker Barbacoa Recipe delivers such incredible, tender, juicy, amazingly flavored beef, you will want to make it every day. Use it in a burrito, tacos, on top of salad, or just straight up as it is. It really is amazing. This Chipotle Copycat barbacoa recipe is a must try!

Slow Cooker Barbacoa

Tender, juicy, amazingly flavored beef that is melt in your mouth delicious. Slow cooked to perfection, this tasty barbacoa can be served in so many ways!


  • 3 lbs chuck roast, fat trimmed, cut into chunks
  • 1 medium onion, diced
  • 1 4 oz can diced green chiles
  • 2-3 chiptoles in adobo sauce, chopped
  • 6 cloves garlic, minced
  • 2 tbsp apple cider vinegar
  • 1 tbsp cumin
  • 1 tbsp corriander
  • 2 tsp salt
  • 1 tsp black pepper
  • Juice from 3 limes
  • 1/2 cup fat free beef broth


  1. Add all ingredients to slow cooker. Toss to combine.
  2. Cover and cook on low for 6-8 hours, or until meat is tender enough to be shredded with a fork.
  3. Using two forks, shred the meat, then stir well with the juices.
  4. Serve using a slotted spoon, tongs or a fork.

Preparation time: 10 minute(s)

Cooking time: 6 -8 hour(s)

Diet tags: Low calorie, Reduced carbohydrate, High protein

Number of servings (yield): 10

Culinary tradition: Mexican

Calories: 308

Fat: 11g

Protein: 38g

Entire recipe makes 10 servings
Serving size is about 1/2 cup shredded meat
Each serving = 7 Points

PER SERVING: 308 calories; 11g fat; 2.5g carbohydrates; 38g protein; 0g fiber


  1. Are the cumin and corriander spices and does it really take 1 tablespoon of each?

  2. So, made this recipe today with 32 chipotles. My husband, a cop, said it rivals pepper spray. Thanks for the correction :/

  3. Alissa F

    I made this today. I cut up everything and prepared it in the slow cooker last night and stuck it in the refrigerator and then popped it in the Crockpot this morning and let it cook all day. I shredded it when I got home and let it cool a little. In the mean time I prepared some rice and sauteed onion, red & green peppers and poblanos. I added the rice, sauteed veggies, and the barbacoa to some shredded lettuce, fresh cilantro, salsa, and black beans and it was BETTER than chipotle. It was so good. I pre measured serving size potions for lunch and dinners this week and I’m going to freeze the rest. It was really really good! Thanks for sharing this! YUM!

  4. Hi– just to clarify.. how many chipotle chilis? How many green chilis?
    Looks yummy!

  5. Is that really 32 chipotles in adobo sauce?

    • Wendy Zitzman

      Yikes! Typo!! The correct amount of chipotles is 2 – 3. The post has been corrected. Sorry for the confusion!!

  6. This is absolutely one I will not only pin but try and hopefully make often it looks like something you would want to eat “low carb” like your not eating low carb! Don’t get me wrong I love eating low carb and its working for me weight wise, but, we have to admit sometimes it feels limiting. Thank You for sharing this with us!