I made these Slow Cooker Green Chile Shredded Tacos the other day and they were so good! The tacos are super easy to put in the slowcooker and the end result is delcious.
Tips for Making Slow Cooker Green Chile Shredded Tacos
- They are best paird with Homemade Flour Tortillas
- We love Green Chile’s and the jar of fresh Green Chile from The Hatch Green Chile store made this recipe.
- Sear your roast before placing it in the slowcooker
- If you don’t beef stock on hand you could sub a bullion cube with a cup of water.
Hatch Green Chile Store
There is no supprise that we love Green Chile around our house. When the Hatch Green Chile Store approcached using some of their products in our recipes we where all in.
A little more about them from their website…The Hatch Green Chile Store.
At The Hatch Chile Store we have a tradition of excellence. Our extended family currently farm over 1000 acres of prime farmland in the Hatch valley, and have been in the produce business for more than 100 years. Our history here in the Hatch Valley dates back over 5 generations to Joseph Franzoy, the first farmer to grow chile here. Headquartered in Hatch, New Mexico, our history and heritage ensure that when you buy our hatch green chile, you’re getting the very best you can find, straight from a family farm.
A jar of the Green Chile’s is in our fridge and is used at least once a day!
Chuck Roast or any Roast really
Green Chile – Fresh or Frozen (we love the Jared Hatch Green Chile)
Salt and pepper your chuck roast. Sear on all sides.
Place the sliced onions in the bottom of your slow cooker, add the seared roast, and place your green chile and stock over the top.
Set on low and cook for 8 hours or high for 4 hours.
Then enjoy with fresh flour tortillas and rice and beans.
Slow Cooker Green Chile Shredded Tacos
- slow cooker
- 1 3-4 lbs Beef Roast Chuck or Arm
- 8 oz Green Chile Fresh or Frozen
- 1 cup Beef Stock
- 1 Onion Sliced
- Salt and pepper your chuck roast. Sear on all sides.
- Place the sliced onions in the bottom of your slow cooker, add the seared roast, and place your green chile and stock over the top.
- Set on low and cook for 8 hours or high for 4 hours.
- Then enjoy with fresh flour tortillas and rice and beans.