Name: Slow Cooker Carne Asada Recipe
Prep time: PT-493654H4M38S
Cook time: PT-493654H4M38S
Total time: PT-493654H4M38S
Cuisine: Mexican
Ingredients: 1.5 kg flank steak or skirt steak; 1/3 cup orange juice; 1/4 cup lime juice; 2 tablespoons lemon juice; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1 teaspoon salt; 1/4 cup chopped fresh cilantro

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I like preparing this slow cooker carne asada when I want bold, citrusy flavors with minimal effort. The meat turns out incredibly tender after hours of slow cooking, and I enjoy how the marinade infuses every bite with a rich, savory taste. Slow Cooker Carne Asada Recipe

Why You’ll Love This Recipe

I appreciate how simple this recipe is to put together while still delivering deep, authentic flavor. The slow cooker does most of the work, and I end up with juicy, pull-apart beef that works in so many dishes. I also like how the marinade balances citrus, garlic, and spices perfectly.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 kg flank steak or skirt steak
1/3 cup orange juice
1/4 cup lime juice
2 tablespoons lemon juice
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup chopped fresh cilantro

directions

I start by placing the flank or skirt steak into the slow cooker.

In a bowl, I mix together the orange juice, lime juice, lemon juice, olive oil, minced garlic, cumin, chili powder, paprika, salt, and pepper. I pour this marinade over the meat, making sure it is well coated.

I cover and cook on low for about 6–8 hours or on high for 3–4 hours, until the beef becomes tender and easy to shred.

Once cooked, I remove the meat and shred it using two forks. I like to return it to the slow cooker and let it soak in the juices for a few more minutes before serving.

I usually garnish with fresh cilantro right before serving.

Servings and timing

I typically get about 6 servings from this recipe.
Preparation takes around 10–15 minutes, and cooking takes 6–8 hours on low or 3–4 hours on high.

Variations

I sometimes add sliced onions or bell peppers into the slow cooker for extra flavor and texture. If I want a smoky touch, I mix in a bit of chipotle powder or adobo sauce. I also like finishing the shredded meat in a hot pan for a few minutes to get slightly crispy edges.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the meat for up to 2 months.

To reheat, I warm it in a pan over medium heat with a bit of the cooking juices or microwave it until heated through.

FAQs

Can I use a different cut of beef?

I can use chuck roast if I prefer, and it becomes just as tender after slow cooking.

Do I need to marinate the meat beforehand?

I don’t need to marinate in advance since the slow cooking process allows the flavors to soak in well.

Can I make this recipe spicier?

I can add chili flakes, jalapeños, or chipotle peppers to increase the heat.

What can I serve with carne asada?

I like serving it in tacos, burritos, rice bowls, or alongside grilled vegetables.

Can I cook this in advance?

I often make it ahead of time because the flavor becomes even better after resting in the juices.

Conclusion

I keep coming back to this slow cooker carne asada because it is easy, flavorful, and incredibly versatile. The meat turns out tender every time, and I enjoy using it in a variety of meals throughout the week.