There is something mighty satisfying about a meal that asks so little and delivers so much, and these slow cooker 3-ingredient chipotle beef foil packets do exactly that. This kind of simple supper feels right at home in a busy Midwestern kitchen, where dependable ingredients and a bit of patience can turn into tender, smoky beef with hardly any fuss at all. Wrapping everything up in little foil bundles keeps the meat juicy and lets those chipotle flavors settle in low and slow, making this a fine choice for hot summer evenings when you want dinner handled without standing over the stove.
These foil packets are especially good served with fluffy rice, buttered corn on the cob, roasted potatoes, or a cool scoop of coleslaw to balance the smoky heat. If you want to stretch the meal, set out warm tortillas, sliced avocado, shredded lettuce, and a bowl of black beans so folks can open their packets and build their own plates just the way they like.
Slow Cooker 3-Ingredient Chipotle Beef Foil Packets
Servings: 4
Ingredients
2 pounds beef chuck roast, cut into 8 equal pieces
1 cup chipotle salsa
1 large sweet onion, thinly sliced
Directions
1. Tear 4 large sheets of heavy-duty foil and set them on the counter. Divide the sliced onion among the sheets, placing it in the center of each to make a bed for the beef.
2. Place 2 pieces of beef on top of the onion in each packet, then spoon the chipotle salsa evenly over the beef.
3. Fold the foil tightly around each portion to make sealed packets, then stack the packets in a black slow cooker.
4. Cover and cook on low for 7 to 8 hours, or until the beef is very tender and easy to pull apart with a fork.
5. Carefully open the packets, letting the steam escape away from your hands, and serve the beef and onions right from the foil or spooned over rice, potatoes, or tortillas.
Variations & Tips
Make it milder: If your chipotle salsa runs hot, use a medium or mild version so the smoky flavor stays front and center without overwhelming the dish. A spoonful of sour cream on the side can also soften the heat nicely.
Add a little sweetness: A sweet onion is especially nice here because it cooks down soft and mellow. If all you have is a yellow onion, that will do just fine, but slice it thin so it melts into the sauce as it cooks.
Turn it into tacos: Once the beef is tender, shred it right in the packet juices and pile it into warm tortillas. It makes a mighty fine filling for easy tacos, burrito bowls, or hearty sandwiches the next day.
Use the right foil: Heavy-duty foil works best because it holds in the juices and stands up better during the long cooking time. If your foil seems thin, double-wrap each packet so nothing leaks into the slow cooker.
Check for tenderness: Slow cookers can vary from one kitchen to the next, so begin checking near the 7-hour mark. When the beef pulls apart easily with a fork, it is ready to serve.