Dinner · Part 3 of 3: Tips & recipe card

Crockpot Monterey Jack Salsa Verde Beef Barbacoa Tips, FAQ & printable recipe

Name: Crockpot Monterey Jack Salsa Verde Beef Barbacoa
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 2 1/2 lb beef chuck cubes; 1 cup tomatillo salsa verde; 1 cup diced Hatch green chiles; 1/2 cup sour cream; 2 cups shredded Monterey Jack cheese; warm flour tortillas, for serving

By Clara Weller · Oct 29, 2026

Shredded beef barbacoa in creamy salsa verde sauce in a slow cooker, topped with melted Monterey Jack cheese.

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the most tender barbacoa, choose beef chuck with good marbling and cut it into uniform 2-inch cubes. This ensures even cooking and easy shredding.

If you have time, sear the beef in a hot skillet before adding to the slow cooker—this adds a deeper flavor, though it is not necessary for this dump-and-go version. The salsa verde should be tangy and not too sweet; taste it before adding to adjust seasoning.

To make the sauce extra creamy, use full-fat sour cream and shred the Monterey Jack cheese yourself. Pre-shredded cheese often contains cellulose, which prevents smooth melting.

If you prefer a spicier dish, use hot Hatch chiles or add a diced jalapeño. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the slow cooker during the last 30 minutes of cooking.

Variations

Spicy Chipotle: Add 1–2 chipotle peppers in adobo sauce, minced, along with the salsa verde. The smoky heat pairs beautifully with the creamy cheese and tangy tomatillo.
Cilantro-Lime: Stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime after shredding the beef. Brightens the dish and adds a fresh, citrusy note.
Beef and Bean: Add 1 can (15 oz) drained black beans along with the beef. The beans absorb the sauce and add heartiness, making the dish stretch further.
Green Chile Chicken: Substitute 2 1/2 lb boneless, skinless chicken thighs for the beef. Cook on low for 6–7 hours, then shred. Ensure chicken reaches 165°F (74°C).

Storage and make-ahead

Fridge: Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth to maintain moisture.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a little broth or water if the sauce is too thick.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of broth or water when reheating to restore its creamy consistency. Let the dish cool completely before refrigerating, and never leave it at room temperature for more than 2 hours.

This recipe is ideal for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

The beef can also be cooked, shredded, and stored in the refrigerator for up to 4 days, then reheated gently on the stovetop or microwave.

Serving ideas

Serve the barbacoa in warm flour tortillas for tacos, or over rice for a hearty bowl. A dollop of extra sour cream, chopped cilantro, or sliced radishes add freshness. The creamy sauce pairs well with a squeeze of lime and a sprinkle of cotija cheese. For a low-carb option, serve over lettuce cups or cauliflower rice.

The dish also works as a filling for burritos, quesadillas, or nachos. Leftover barbacoa can be used in enchiladas or taco salads.

For a crowd, set up a taco bar with warm tortillas, shredded lettuce, diced tomatoes, and avocado. The flavors are bold enough to stand alone, but a side of Mexican rice or refried beans rounds out the meal.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, the barbacoa can be fully cooked and refrigerated for up to 4 days. Reheat gently on the stovetop or microwave with a splash of broth to keep it moist. The flavors actually deepen overnight, making it a great make-ahead option for busy weeks.

Why does the sauce sometimes curdle?

Curdling happens when dairy is exposed to high heat or acid too quickly. To prevent this, use full-fat sour cream and add it at the start without stirring, as the slow cooker’s gentle heat allows it to melt slowly. Avoid using low-fat or nonfat sour cream, which are more prone to separating.

Can frozen beef chuck be used directly in the slow cooker?

It is not recommended. Frozen meat can lower the slow cooker’s temperature, leading to uneven cooking and potential food safety issues. Thaw the beef in the refrigerator overnight before adding it to the slow cooker.

What is the best way to shred the beef?

Use two forks to pull the beef apart directly in the slow cooker. For larger batches, a potato masher works well. The beef should be so tender that it shreds with minimal effort. For chunkier shreds, use a fork and gently twist.

Can this recipe be cooked on high instead of low?

Yes, you can cook on high for 4–5 hours, but the beef may not be as tender as when cooked on low. The low setting allows the collagen to break down gradually, resulting in more succulent meat. If using high, check for doneness earlier.

Recipe card

Crockpot Monterey Jack Salsa Verde Beef Barbacoa

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 1/2 lb beef chuck cubes
1 cup tomatillo salsa verde
1 cup diced Hatch green chiles
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
warm flour tortillas, for serving

Instructions

Place the beef chuck cubes in the bottom of a 6-quart slow cooker, spreading them into an even layer. Pour the tomatillo salsa verde over the beef, then scatter the diced Hatch green chiles on top. Dollop the sour cream over the mixture, then sprinkle the shredded Monterey Jack cheese evenly over everything. Do not stir.
Cover the slow cooker and set it to low heat. Cook for 8 to 10 hours, until the beef is fork-tender and easily pulls apart. The sauce will bubble gently around the edges and the cheese will melt into the salsa verde, creating a creamy, tangy sauce. Let it rest for 3 minutes before slicing.
Using two forks, shred the beef directly in the slow cooker, mixing it into the sauce. The meat should fall apart with minimal resistance. If any large pieces remain, continue shredding until all the beef is in bite-sized strands. Stir the sauce to combine the melted cheese and sour cream into a cohesive mixture. Let it rest for 3 minutes before slicing.
Insert an instant-read thermometer into the thickest part of a shredded beef piece. The internal temperature must reach at least 145°F (63°C). If it has not, return the lid and continue cooking on low for another 30 minutes, then check again.
Warm the flour tortillas in a dry skillet or in the microwave. Spoon a generous portion of the barbacoa onto each tortilla. Serve immediately, with extra salsa verde or sour cream on the side if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories: 510
Protein: 35 g
Carbohydrates: 12 g
Fat: 36 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.