Tender Slow Cooker Steak Tacos
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Looking for another easy way to switch up taco night? These tender slow cooker steak tacos are it! Made with a flat iron steak (also known as top blade steak), this recipe delivers big flavor with very little effort.
This is truly a dump-and-go meal. Simply place the steak in your slow cooker, sprinkle it with spices that include chili powder, cumin, onion powder, and garlic powder, then pour the cans of Ro*Tel right over the top. Set it, forget it, and let the slow cooker do all the work.
It cooks on low for 8-10 hours. You shred the beef and put it back with everything in the slow cooker. Once it’s all combined, drain off any excess liquid. That’s it! The meat is ready to be stuffed into your favorite tortillas and topped with your favorite toppings. I am partial to corn tortillas warmed in a skillet with a little oil.
This steak is well marbled, so that means it is rich in flavor and juicy! The meat turns out super tender after cooking and is full of flavor. Just another yummy way for the entire family to enjoy tacos!
Ingredients for Slow Cooker Steak Tacos
- FLAT IRON STEAK
- CHILI POWDER
- CUMIN
- ONION POWDER
- GARLIC POWDER
- ROTEL TOMATOES
- TORTILLAS
- FAVORITE TACO TOPPINGS
Ingredients for Slow Cooker Steak Tacos
Start by placing the steak right into your slow cooker and sprinkling the seasonings evenly over the top. Don’t worry about being too precise—this recipe is very forgiving. Next, pour the canned tomatoes around the steak, making sure everything is nicely covered. Put the lid on and let the slow cooker work its magic, cooking on low for 8–10 hours until the steak is fall-apart tender.
Once it’s done cooking, carefully remove the steak from the slow cooker and shred it using two forks. Place the shredded meat back into the slow cooker and stir it into all those flavorful juices. If there’s a little more liquid than you’d like, you can drain some of it off at this point. Serve the steak warm in tortillas and finish with your favorite taco toppings. This recipe makes enough to feed about 10 people, so it’s great for feeding a crowd or planning leftovers.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. While flat iron steak works great because it becomes very tender, you can also use flank steak, skirt steak, or chuck steak. Just keep in mind that tougher cuts may need the full cooking time to become tender.
Can I cook this on high instead of low?
Yes, you can cook the steak on high for about 4–5 hours. Cooking on low is recommended for the most tender results, but high works if you’re short on time.
Do I need to add any liquid to the slow cooker?
No additional liquid is needed. The canned tomatoes and natural juices from the steak create plenty of moisture as it cooks.
Can I make this recipe ahead of time?
Yes. The steak can be cooked and shredded ahead of time, then stored in the refrigerator for up to 3 days. Reheat gently in the slow cooker or on the stovetop.
Can I freeze the cooked steak?
Absolutely. Let the steak cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
What toppings go best with these steak tacos?
Popular toppings include shredded lettuce, diced tomatoes, cheese, sour cream, avocado, salsa, or fresh cilantro. Serve with lime wedges for extra flavor.
For more recipes like this, try:
Slow Cooker Steak Tacos
Real Mom Kitchen
Equipment
Ingredients
- 3-4 lb flat iron steak
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 20 oz Rotel two 10 oz cans
- tortillas
- favorite taco toppings
Instructions
- Add the steak to your slow cooker and sprinkle seasonings over it.
- Pour the canned tomatoes around the steak. Cover and cook on low for 8-10 hours.
- Remove steak and shred. Place back in the crock pot and mix with what remains in the crock pot. Then drain off any excess liquid.
- Serve with the tortillas and your favorite toppings. Serves 10.
Nutrition
Recipe adapted from Recipes that Crock.
