Slow Cooker Goat Recipe

Looking for crock-pot goat recipes? This shredded slow cooker goat recipe is ideal for goat tacos.

A white bowl of slow cooker goat on a green tablecloth with condiments in the background.

Why this recipe works

Looking for goat meat recipes? If you are, this Slow Cooker Goat recipe with its chilis in adobo, smoked paprika, and Worcestershire sauce, gives a nice, smoky taste to your meat of choice.

I came up with this Slow Cooker Goat recipe during a recipe challenge using Jen from Bean Town Baker’s recipe for Crockpot Pulled Chicken.

However, if goat isn’t your thing, you can use this versatile recipe with beef, chicken, or pork.

Why make a slow cooker goat recipe?

If you know my recipe for carne asada, I created it because I once had a bunch of mountain goat to cook up.

Mountain goat is so tough it’s practically inedible unless made into sausages or cooked in a crock pot.

Luckily domestic goat isn’t as tough as mountain goat. However, it’s still quite tough. (Here are 10 Goat Cooking Tips.)

But you won’t need to make crock-pot goat for quite as long. I’m guessing 8-10 hours should be fine.

When I made mountain goat I actually cooked it overnight for almost a full 24 hours!

How to make slow cooker goat

1. Line your 6-quart crock-pot with slow cooker liners. Now that I use these liners, I no longer have to soak my crock-pot overnight and scrub with a scouring pad.

2. Stir tomato sauce, chilies, vinegar, agave nectar, paprika, Worcestershire sauce, mustard, chili powder, and salt in the slow cooker until combined.

3. Add goat, onion, and garlic. Stir to cover the meat.

4. Put the lid on your crock-pot. Cook on Low for 8-10 hours until the goat can be pulled apart. 

Check often to make sure it’s not getting dried out. If the liquid levels are getting low add some water, chicken stock or broth, or more tomato sauce.

5. When done, shred the goat meat with a fork right in the crock. Stir well then serve.

Pro tip: If it’s dinner time and the meat isn’t quite tender enough, you can always chop up the chunky pieces of goat with a sharp knife.

It’ll be cooked through, just not to the “shredding point.” Better to feed the troops than have everyone starving until 10 o’clock at night!

Is this shredded goat recipe keto-friendly?

To make this low carb and keto-friendly, use powdered monk fruit sweetener or Swerve Sweetener instead of agave nectar.

Both are no-calorie, all-natural sweeteners, low carb, and keto-friendly.

A bowl of shredded slow cooker goat with tortillas in the background.

How to make great goat tacos

I love making goat tacos. I serve the shredded goat meat on warm soft corn tortillas, street taco style.

You can prepare a bunch of toppings in little bowls set out on the counter buffet style, so everyone can make their own shredded goat meat tacos.

Here are just a few of the toppings to have on hand to make tasty tacos:

diced tomatoes

avocado slices

chopped red onions

chopped fresh cilantro

salsa

Mexican hot sauce

shredded Mexican-style cheese

crumbled queso fresca

wedges of lime

non-fat plain Greek yogurt (a healthy alternative to sour cream)

How to prepare tortillas

To soften corn tortillas, heat them on a non-stick frying pan on medium heat.

So they don’t dry out in the oven, I like to keep my warmed tortillas in an insulated fabric pouch tortilla warmer.

You can also use fabric tortilla warmers to microwave tortillas. But I find if you do a bunch at a time, they stick together.

So, it’s best to heat a few up on a pan and keep them warm in the pouch.

Easy side dishes and drinks

Serve slow cooked goat with this Easy Mexican Rice Recipe, which only takes 10 minutes to make.

To drink, serve Quick & Healthy Horchata or a Peach & Cherry Beer Margarita.

A bowl of shredded slow cooker goat with tortillas, bowls of salsa and cheese, and slices of lime.

More ways to serve up crock-pot goat

Here are some more ways to serve pulled goat besides making pulled goat tacos:

Slow Cooker Goat Taco Bowls. Serve the shredded goat white or brown rice or quinoa with salsa, cheese, cilantro, green peas, etc.

Slow Cooker Goat Burritos. Use some of the different vegetables and toppings you use in Slow Cooker Goat Tacos.

Crock-Pot Goat Breakfast Hash. Leftover slow cooker goat can be reheated in a skillet along with onions, and potatoes. Top with some cheese, hot sauce, salsa, and cilantro.

Place a sunny side egg on top. Makes an awesome weekend breakfast or brinner dish!

Low Carb Crock-Pot Goat Breakfast Bowl. Mix shredded goat with riced cauliflower florets, and beaten eggs. Add some shredded cheese, salsa fresca, and sliced avocados.

Soup. If you have leftover goat, use it in this 30-Minute Pozole Recipe.

Using this crock-pot recipe with other meats

If you’re using this goat crock-pot recipe with chicken, slow cook it for five to six hours.

For beef or pork, cook in your slow cooker for six to eight hours.

The goat, chicken or beef is done when you can pull it apart with a couple of forks.

More shredded and pulled meat recipes

Love making shredded and pulled meat recipes? Then try these out:

The Best Easy Instant Pot Pulled BBQ Chicken

Awesome Instant Pot Pulled Pork

Slow Cooker Pulled Pork Tacos

Easy Slow Cooker Mexican Shredded Chicken Recipe

Slow Cooker Pulled Pork Tacos Recipe

Yield: 8 SERVINGS

Slow Cooker Goat Recipe

A bowl of shredded Slow Cooker Goat with tortillas in the background.

Looking for crock-pot goat recipes? This shredded slow cooker goat recipe is ideal for goat tacos.

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 1 14-ounce can tomato sauce
  • 3 chipotle chiles in adobo, finely minced
  • 1/2 cup cider vinegar
  • 1/4 cup agave nectar, powdered monk fruit, or Swerve Sweetener
  • 1 tablespoon plus 2 teaspoons smoked or regular paprika
  • 2 tablespoons Worcestershire sauce
  • 3 teaspoons dry mustard
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 3 pounds goat meat
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Instructions

  1. Stir tomato sauce, chiles, vinegar, agave nectar, paprika, Worcestershire sauce, mustard, chili powder, and salt in a 6-quart slow cooker to combine.
  2. Add goat, onion, and garlic and stir to cover meat thoroughly.
  3. Put the lid on and cook on low until the goat can be pulled apart, 8-10 hours. Check to make sure the liquid levels are not getting low. If so, add some water, chicken stock or broth, or more tomato sauce.
  4. When done, shred the goat with a fork right in the crock. Stir well then serve.

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Nutrition Information:

Yield:

8

Serving Size:

6 ounces

Amount Per Serving: Calories: 320Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 128mgSodium: 748mgCarbohydrates: 17gFiber: 3gSugar: 11gProtein: 48g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally posted on November 7, 2011 and February 20, 2017.

Updated with new pictures and information.

30 thoughts on “Slow Cooker Goat Recipe

  1. tony sarabia

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    i just made this yesterday after coming across the website. I’m a very near future goat farmer and being Latino, grew up eating cabrito, but am just beginning to experiment with recipes so I’m able to evangelize about the culinary virtues as well as environmental and health benefits of chevon, as my partner and I get our operation off the ground. Thanks for his recipe- Sabroso!

    Reply
  2. Sammie

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    goat is good!! Hubby smoked a whole leg all day yesterday, it was amazing! now im using the leftovers in my crockpot for bbq sandwhiches yummy!

    Reply
  3. Sarah, Simply Cooked

    I have never eaten goat before. When raw does it look similar to pork? Twenty hours is probably the longest cooking time I have ever heard of. It’s a good thing the slow cooker is electric, not gas, eh?

    Reply
    1. Anne-Marie Nichols Post author

      Sarah, when raw it looks like the venison (deer antelope) my husband gets from hunting. However, it grills up very tough even if it’s marinaded. So slow cooking it is the only way to go!

      Reply
      1. Sarah, Simply Cooked

        Hi Anne-Marie, thanks for your prompt reply! It’s clear I need a hunting husband, since I have never seen or tried venison either. 😛 But I will keep my eyes open in the store for them both. You never know what you will find in my local shop!

        Reply
        1. Anne-Marie Nichols Post author

          Look for a butcher that specializes in exotic meats. Venison (deer and elk) is domestically raised and then sold to consumers and restaurants. Or make friends with a hunter!

          Reply
  4. Angela

    Wait….where does one get mountain goat? I got some great goat from Grant Farms and slow roasted it for tacos. Really good. This looks quite fabulous!

    Reply
    1. Anne-Marie Nichols Post author

      Angela, you have to hunt it in the Colorado mountains. It’s very hard to get a license, but my husband lucked out and got one. (It’s a once in a lifetime thing.) He had to hire an outfitter as it’s a tough hunt and you need a guide to show you where they are. Most days he had to hike 4 or 5 hours just to get to where the animals are.

      Reply
    1. Anne-Marie Nichols Post author

      The slow cooker is the only method that’s worked for me. We’ve also had the meat made into chorizo and sausages (Italian and German) by our game processor.

      Reply
    1. Anne-Marie Nichols Post author

      You’d have to go to a butcher who specializes in exotic meat. However, if you have a Middle Eastern or African immigrant population near you, their ethnic grocery stores probably carry goat.

      Reply
  5. Jamie

    I can honestly say I have not ever heard of anyone cooking goat before. Yes, goat’s milk and goat’s cheese, but slow cooked goat. Wow, you are versatile!!

    Reply
    1. Anne-Marie Nichols Post author

      I have a freezer full of it due to my husband’s hunt, so I had to figure out something to do with it all. It’s been a challenge!

      Reply

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