Slow-Cooker Cheddar Fajita Beef Barbacoa Step-by-step instructions

Before you start

Before you start, cut the beef chuck into 2-inch cubes if not already done. Slice the bell peppers and red onion into thin strips. Soften the cream cheese at room temperature for about 30 minutes.

Measure the lime juice and shred the cheddar if you bought it in a block. Have your slow cooker ready — a 6-quart model is ideal for this quantity.

Instructions

Layer and Top

1. 1Layer the Beef and Vegetables
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the sliced bell peppers and red onion over the beef. Drizzle with the fresh lime juice.
   Look for The beef is covered with a colorful layer of peppers and onions.
   Tip No need to stir — the layers will meld as they cook.
2. 2Add the Cheese Toppings
   Place the softened cream cheese in the center of the slow cooker. Sprinkle the shredded cheddar over the top.
   Look for The cream cheese sits like a dollop in the middle, surrounded by cheddar.
   Tip Soften the cream cheese at room temperature for about 30 minutes for even melting.

At the end of this phase, you should see a colorful layer of beef, peppers, and onions in the slow cooker, topped with the cream cheese and cheddar.

The ingredients are not stirred — they will meld during cooking.

Slow-Cook and Shred

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the beef is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling and the beef is tender enough to shred.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking — it releases heat and slows the process.
4. 4Shred the Beef
   Remove the beef from the slow cooker and place on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker and stir to combine with the sauce. Let rest for at least 3 minutes before serving.
   Look for The beef pulls apart easily and is coated in the creamy sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, let the shredded beef sit in the sauce for 10 minutes before serving.

After 8 hours on LOW, the beef should be fork-tender and the sauce bubbling. The kitchen will smell of savory beef and melted cheese. Shred the beef and stir it into the sauce — it should look glossy and rich.

Serve and Savor

5. 5Serve and Enjoy
   Serve the barbacoa over cilantro-lime rice or in warm tortillas, with extra sauce spooned on top.
   Look for The beef is glossy with the cheddar-cream cheese sauce.
   Tip Garnish with fresh cilantro and a squeeze of lime if desired.

The final dish is a hearty, cheesy pile of shredded beef and vegetables, ready to be scooped onto plates or into tortillas. The sauce should be thick enough to coat the back of a spoon.

Common mistakes

One common mistake is lifting the lid to check on the food — this releases heat and extends cooking time. Another is using lean beef like sirloin, which can dry out.

Also, don't skip the resting step after shredding; it keeps the meat juicy. Finally, be generous with the cheese — it's the star of the sauce.

How to tell it’s done

The beef is done when it shreds easily with a fork and reaches an internal temperature of at least 145°F (63°C).

The sauce should be bubbling and thickened, and the peppers tender but not mushy. Let the beef rest for at least 3 minutes after shredding to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest