Flank Steak Tacos Crockpot

The Easiest Flank Steak Tacos Ever—Made Right in Your Crockpot!

I’ll never forget the first time I made flank steak tacos in a crockpot. It was one of those chaotic, don’t-have-time-to-think weekdays—the kind of day where you barely remember to eat lunch, let alone plan dinner. I had a flank steak sitting in the fridge and tortillas begging to be used, but no energy to stand over a stove. That’s when my slow cooker became my best friend.

I tossed everything in, crossed my fingers, and walked away. Hours later, I was welcomed by the mouthwatering aroma of rich, spiced beef that literally fell apart when I touched it. I wrapped it in warm tortillas, sprinkled some fresh toppings, and took a bite… and WOW. Since then, this recipe has become my go-to for taco night, dinner parties, and even meal prepping for the week.

So if you're a busy woman looking for easy dinners to make without sacrificing flavor, these flank steak tacos crockpot style are going to be your new obsession.

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Why Crockpot Flank Steak Tacos Are a Game-Changer

For us multitasking mavens juggling work, family, and the never-ending “what’s for dinner?” question, the slow cooker is a lifesaver. It transforms even the toughest cuts of meat into tender, flavorful magic with barely any effort.

Flank steak, when cooked low and slow, turns into juicy, pull-apart shredded beef that's perfect for tacos. The best part? You can prep everything in the morning and come home to a complete, flavor-packed dinner. Add a side of beans or rice, and it feels like a meal straight from your favorite taquería.

Plus, this recipe delivers a touch of carne asada flavor using bold spices and a citrusy marinade, giving it that traditional Mexican food flair without needing a grill.

Let’s Talk Flank Steak

If you’re new to using flank steak, here’s what you need to know: it’s a lean, long cut of beef that comes from the abdominal muscles of the cow. It has tons of flavor but can be tough if overcooked or under-marinated. That’s why it’s perfect for your slow cooker. The extended cooking time allows the meat fibers to break down into fork-tender deliciousness.

When shopping, look for a flank steak that’s about 1.5 to 2 pounds with minimal silver skin and a deep red color. It’s not as fatty as chuck roast, which makes it a slightly healthier option—ideal for those watching fat intake while still wanting something hearty and satisfying.

The Flavor Bomb – Building a Bold Marinade

What sets these tacos apart from the average weeknight dinner is the marinade. This blend infuses the flank steak with bright, tangy, spicy, and smoky notes. It's a nod to carne asada, but the slow-cooked version.

Here’s the exact marinade recipe:

Flank Steak Marinade:

1/4 cup olive oil

1/3 cup fresh lime juice (about 3 limes)

1/4 cup orange juice

4 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/2 teaspoon black pepper

1/2 teaspoon salt

1 chipotle pepper in adobo, minced (optional for heat)

Mix everything in a bowl or zip-top bag and let the flank steak marinate for at least 30 minutes, though overnight in the fridge yields the best results.

Easy Crockpot Cooking – Step-by-Step Recipe

Let’s get to the good part: making these flank steak tacos crockpot style.

Ingredients:

1.5–2 lb flank steak

Marinade (from above)

1 large white onion, sliced

1 green bell pepper, sliced

1/2 cup beef broth

1 tablespoon tomato paste

1 bay leaf

To Serve:

Corn or flour tortillas

Pickled red onions

Chopped cilantro

Lime wedges

Queso fresco or crumbled feta

Instructions:

1. Marinate the Steak: Combine marinade ingredients and submerge the flank steak. Refrigerate for at least 30 minutes or overnight.

2. Layer Crockpot: Add onion and bell pepper to the bottom of the crockpot. Place marinated steak on top.

3. Add Liquids: Mix tomato paste with beef broth and pour over the steak. Add bay leaf.

4. Cook: Cover and cook on low for 8 hours or high for 4–5 hours.

5. Shred & Return: Remove steak, shred with two forks, and return to crockpot to soak up juices.

6. Assemble Tacos: Load tortillas with shredded beef, top with your favorites, and devour.

This recipe makes about 6–8 hearty tacos and is perfect for meal prepping or serving a small group.

Recommended Amazon Products for This Recipe

Here are my favorite tools that make this recipe even easier and more enjoyable to prepare:

1. Crockpot 6-Quart Programmable Slow Cooker

This is the exact slow cooker I use, and I adore it. The programmable timer and “keep warm” setting are a lifesaver, especially when you're out of the house. Plus, the 6-quart size is perfect for family-sized recipes.

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Make meal prep effortless—your tacos deserve it!

2. Alpha Grillers Meat Shredder Claws

These handy claws make shredding hot meat super easy and mess-free. Forget using two forks—these give you pulled beef in seconds.

Grab a Pair on Amazon

Save time and protect your hands with these essential taco night tools!

3. Stainless Steel Taco Holders – Set of 4

These taco holders keep your tacos upright and beautifully presented. They're oven and dishwasher safe, too!

Snag Yours on Amazon

Upgrade taco night and impress your guests with pro-style presentation!

Taco Assembly – From Crockpot to Tortilla

Now that your beef is meltingly tender, it’s time to assemble! You can use corn tortillas for a more authentic Mexican feel or flour tortillas for a softer, more Americanized bite.

Pro Tip: Warm your tortillas on a hot skillet or directly over a gas flame for a light charred edge and that BBQ-style touch. Want an extra kick? Hit the shredded beef with a kitchen torch or broil it for 2–3 minutes to caramelize the edges.

Topping suggestions:

Pickled red onions (adds tang and crunch)

Crumbled queso fresco or cotija cheese

Sliced radishes

Avocado or guacamole

Fresh chopped cilantro

A drizzle of hot sauce or crema

Pairings, Sides & Leftover Magic

Drinks:

Iced hibiscus tea (agua de jamaica) for a non-alcoholic option

Sides:

Cilantro-lime rice

Mexican street corn (elote)

Charro beans or black bean salad

Leftover Ideas:

Beef quesadillas

Loaded nachos

Burrito bowls

Taco-stuffed baked potatoes

Pro tip: This shredded beef freezes well, so make a double batch and thank yourself later!

Final Thoughts

If you’ve made it this far, you’re probably just as taco-obsessed as I am—and I love that for us! Whether you’re hosting a casual get-together, needing new dinners to make, or just craving bold, comforting flavors without breaking a sweat, these flank steak tacos crockpot style check all the boxes.

As a food writer, I test a lot of recipes, but this one? This is on repeat in my home. It’s not just easy—it’s deeply satisfying and feels like a hug in a tortilla. Add your personal flair with toppings and sides, and make it yours.

If you give this recipe a try, I’d love to hear from you! Drop a comment below, tag me on Instagram, or share it with your fellow taco lovers. And don’t forget to pin it for later—because trust me, you’ll want to make this again.