Easy Slow Cooker Chile Colorado
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
4 -5
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Course
Main Course
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Cuisine
Mexican
Easy Slow Cooker Chile Colorado
Description
This recipe features a 3-pound chuck roast seasoned simply with cumin, oregano, salt, and pepper, layered with sliced onion, minced garlic, and a bay leaf. Pouring over a full can of canned red enchilada sauce adds a tangy, spicy element characteristic of Chile Colorado. Cooking on low heat for eight hours in a slow cooker tenderizes the beef thoroughly, allowing it to shred or chop easily for versatile use.
The flavor combines the savory meat with the smoky, mildly spicy enchilada sauce and aromatic Mexican spices, resulting in a rich filling for burritos, tacos, or plates served with beans, cheese, and sour cream. The slow cooker environment ensures consistent heat and moisture retention, helping the meat absorb the sauce well.
This dish is practical for preparing ahead and serving over multiple meals or entertaining, as the meat stays moist and flavorful after slow cooking. The shredded beef can adapt to many Mexican preparations.
Ingredients
- 3 lb. chuck roast
- 1 yellow onion sliced
- 2 garlic minced, cloves
- 1 bay leaf
- 2 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. salt
- black pepper
- 28 oz. enchilada sauce canned, red
Instructions
- Season meat with cumin, oregano, salt, and pepper on both sides and place in slow cooker. Add onion, garlic, and bay leaf to the slow cooker, then pour the whole can of enchilada sauce over everything.
- Cook on low for 8 hours or until the meat is tender and falling apart. From there you can either shred it or chop it and use it in all your favorite Mexican foods. Makes excellent burritos with refried beans, salsa, cheese, and sour cream! Enjoy!
User Reviews
Overall Rating
5
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