Slow Cooker Carne Asada

Slow cooker carne asada brings all the bold, smoky flavors of the classic dish straight to your crockpot, so there’s no grilling required. It’s tender, smoky, and full of bold flavor with citrus, chipotle, and a fresh cilantro sauce, perfect for tacos and rice bowls!

Skirt steak cooks low and slow with citrus, chipotle in adobo, and caramelized onion until it’s fork-tender, then gets finished with a bright cilantro sauce made from the cooking liquid. It’s not traditional grilled carne asada, but it’s deeply flavorful, saucy, and, thanks to the crockpot, easy to pull off any night.

This crockpot carne asada recipe belongs in your regular rotation right alongside my Slow Cooker BBQ Beef and Slow Cooker Mississippi Pork. It’s especially great if you’re not up to grilling but also don’t want to heat the kitchen!

Serve it as slow cooker carne asada tacos with warm tortillas and all your favorite toppings, and you have a dinner that practically makes itself!

Slow Cooker Carne Asada Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Skirt steak (1.5 to 2 lbs): The best cut for this recipe. It’s well-marbled, full of flavor, and becomes beautifully tender after a long, slow cook.
• Chipotles in adobo sauce: This is the key ingredient that sets this carne asada apart from recipes that try to mimic the flavor with dried spices. It adds smokiness, spice, and a savory depth you simply can’t replicate otherwise. For less heat, use only the sauce and skip the peppers!
• Citrus juices: The citrus brightens and tenderizes the meat during cooking. More is added at the end in the cilantro sauce because the citrus flavor fades with long cooking times. I recommend using fresh lime and orange juice for the best flavor.
• Onion and garlic: Cut the onions into thick rings. Sautéing them ahead of time adds flavor and prevents them from turning an unpleasant color from the acid in the citrus juice. The onions also sit under the meat during cooking to help keep it moist.
• Adobo sauce: Used both in the rub on the meat and again in the cilantro sauce at the end for layered flavor throughout.
• Cumin: Just enough for a warm, earthy element.
• Cilantro (for the sauce): This is completely optional. If you enjoy it, add fresh cilantro at the end to keep it bright and vibrant.
• Pinch of sugar (for the sauce): To balance the acidity of the lime and orange juice in the sauce.

How to Make Slow Cooker Carne Asada

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Rub the skirt steak generously with salt on all sides. Let it rest for 10 minutes at room temperature while you prep everything else. This draws out a little moisture and helps the salt penetrate the meat.

Step 2: Cook the onions in oil in a frying pan over high heat for 3-4 minutes, flipping halfway, until browned and translucent. Add the garlic and cook for about 1 minute until just starting to turn golden. Transfer to the bottom of the slow cooker.

Step 3: In the same hot pan, sear the steak for 30 seconds per side, which is just enough to get some color on the surface. Skirt steak is long, so fold it in half if it doesn’t fit. Searing makes the meat look and taste like steak rather than something steamed!

Step 4: Spread the adobo sauce over the meaty side (not the fatty side) of the steak and sprinkle with cumin. Place the steak meaty side down on top of the onions and garlic, then pour in the citrus juices and water. Add the chipotle pepper if using. Cover and cook on LOW for 4 to 5 hours, until every part of the meat is fork-tender.

Step 5: Remove the steak from the slow cooker and trim any excess fat. Add ⅔ cup of the cooking liquid and the cooked onions to a blender or food processor. Add the cilantro, garlic clove, lime juice, orange juice, adobo sauce, and a pinch of sugar. Blend until smooth. Season to taste.

Step 6: Choose your finish.

• Option 1 (fastest): Pour the sauce over the shredded meat and serve immediately.
• Option 2: Return the meat and sauce to the crockpot, stir, and cook on HIGH for 30 minutes. This lets the meat absorb more flavor and mellows the cilantro slightly.
• Option 3 (my favorite): Spread the meat in a single layer in a baking pan, pour the sauce over the top, and broil on HIGH until the edges brown and the sauce reduces and caramelizes. I love that charred flavor!

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: Freeze the cooked meat and sauce together in a freezer-safe airtight container or freezer bag for up to 3 months. Lay the bag flat to freeze for easier storage. Thaw in the fridge overnight.

How to Reheat: Reheat on the stovetop over medium-low heat with a small splash of water or broth to keep the meat from drying out, stirring until warmed through. Individual portions reheat well in the microwave in 60-second intervals.

Serving Suggestions

Serve this slow cooker carne asada recipe with warm flour or corn tortillas for taco night and set out all your favorite toppings! Guacamole, pico de gallo, sliced jalapeños, sour cream, and crumbled cotija cheese are just some ideas. It’s also fantastic in quesadillas or over white or cilantro-lime rice for a carne asada bowl.

For a full spread, pair it with my easy layered taco dip and a round of classic margaritas for a meal that feels like a party. If you’re in a taco mood all week, also check out my walking tacos and Big Mac smash tacos for more fun variations.

More Slow Cooker Recipes

• Slow Cooker Queso Chicken Tacos
• Slow Cooker BBQ Beef
• Slow Cooker Mississippi Pork
• Or browse all my favorite Slow Cooker Recipes