Slow Cooker Beef Tacos

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Tender, juicy, and full of flavor, these Slow Cooker Beef Tacos go well with just about everything. This recipe comes with a blend of spices and makes perfect leftovers or options for meal prep! {GF + Paleo-Friendly}


  • 1 pound ground beef
  • 2 tablespoons coconut oil
  • 2 white onions, diced
  • 4 cloves fresh garlic, pressed
  • 1 pint grape tomatoes, halved
  • 1/21 cup water
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon sea salt
  • Garnish with black olives, fresh tomatoes, fresh cilantro, green onions, peppers, or jalapeños


  1. In a skillet, brown the one pound of ground beef. Using a slotted spoon, transfer the beef to the slow cooker.
  2. Wipe off any excess grease in the skillet and then, using the same skillet, sauté the diced onions and garlic with the coconut oil until the onions are translucent. Transfer the onion and garlic mixture to the slow cooker.
  3. Pour the water into the slow cooker, along with the tomatoes, cumin, oregano, sea salt, garlic salt, and onion powder. Cook for 6-8 hours.
  4. Serve immediately or refrigerate for about 2-3 days.


  • I typically start out with 1/2 cup water and see how the ground beef cooks. Depending on how much grease from the skillet made its way into the slow cooker, I’ll add a little more water to the slow cooker or leave the mixture as is.
  • Add paprika and even a pinch of chili powder, if you’d like!
  • Depending on the size and configuration of your slow cooker, you may need to stir the ground beef more frequently than not. My slow cooker is rather large and oblong, so I check frequently to make sure the sides aren’t cooking to quickly. Stirring helps with that.
  • Add the tomatoes to the slow cooker any time you’d like. I’ve taken to adding them towards the end of cooking, when there are about 1-2 hours left. Do what works best for you!