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barbacoa bowls final

Crock Pot: Barbacoa Bowls (Chipotle Copy)

my attempt at a Chipotle barbacoa bowl!

Course Main Course
Cuisine Mexican
Keyword barbacoa bowl, chipotle
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 430 kcal



  • 3 lbs lean stew meat (or chuck roast) cut into chunks
  • 1 tbsp minced garlic
  • 2 chipotles in adobo sauce, chopped
  • 4 oz can, chopped green chiles
  • 1 small white onion, diced
  • 1/4 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 3 bay leaves
  • 1 tbsp ground cumin
  • 1 tbsp oregano, dried
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 1/2 cup beef stock


  • 1 tbsp olive oil
  • 2-3 green bell peppers, sliced & sauteed
  • 1.5 cup white rice, cooked (I used 1/2 cup cooked per bowl)
  • 6 handfuls shredded lettuce
  • 6-12 tbsp lite shredded cheese
  • 1 avocado, sliced
  • 12 tbsp pico de gallo


  • cilantro, chopped
  • cholula
  • lime wedges


  • small tortillas (dont need bell peppers & white rice)


  1. add all ingredients under "Barbacoa Meat" to slow cooker. Stir. Cover and set Crock-Pot on high for 4 hours OR low for 8 hours. When done beef should be so tender it shreds with a fork. 

    barbacoa bowls add all barbacoa meat ingredients to crock pot
  2. Heat 1 tbsp olive oil over medium high heat. core and slice bell peppers and saute for approximately 5 minutes or until they reach your desired tenderness. place in tupperware and set aside. 

    barbacoa bowls saute peppers
  3. when crock-pot is done, remove bay leaves. shred beef chunks in Crock-pot or remove and shred on a cutting board. put shredded meat back in Crock-Pot and stir. 

    barbacoa bowls shred beef and put back in crock pot
  4. Make the bowls! place 1/2 cup white rice, handful of shredded lettuce, desired amount of barbacoa beef, 2 tbsp pico de gallo, 1/6 of avocado, 1/6 bell peppers & 2 tbsp lite shredded cheese. Top with lime wedges, cholula and cilantro. 

    barbacoa bowls make the bowls v3