Kitchen notes · a little help before you start
Slow Cooker Shredded Beef
Slow Cooker Shredded Beef brings together enchilada sauce, onion, and jalapeño. Look through the first cooking step and have its ingredients ready before you begin. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 600 min
- Total
- 615 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
2. Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
3. Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
Get to know the ingredients
Enchilada sauce
Look at how this ingredient comes into the method: Pour enchilada sauce over top.
Onion
Look at how this ingredient comes into the method: Place the onions, jalapeño and garlic into the slow cooker.
Jalapeño
Look at how this ingredient comes into the method: Place the onions, jalapeño and garlic into the slow cooker.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Slow Cooker Shredded Beef
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: You can serve the onions/peppers on the side if desired Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the slow cooker. Read the first preparation step before you get going: Rub the beef with cumin and chili powder.
Which little step is worth remembering?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
What happens at the end?
Keep this part of the method in view: You can serve the onions/peppers on the side if desired
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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