Slow Cooker Steak Fajitas: Skip the Mexican restaurant and let your slow cooker make your fajitas for your! Steak Fajitas come together with a few simple steps and are served up with all the flavor of a restaurant dish, just minus the smoke!
I love Mexican food but I hate to go to Mexican restaurants.
Why, you ask?
The other reason is that I come home smelling like I have been on fire! Each and every time a server passes me with a tray of sizzling fajitas, my mouth waters, but my hair and my clothes absorb that smokey smell. I feel like I need to air out my clothes before I can even wash them. Please tell me I am not alone here?
Let me let you in on a little secret–You don’t need a cast iron skillet and smoke alarms going off to prepare delicious fajitas at home. All you need is your slow cooker.
Slow Cooker Steak Fajitas
A friend called me the other day and asked me for a recipe for Carne Picada in the slow cooker.
I am going to be honest, that I had to look up what Carne Picada meant.
Acccording to Carne picada is Wikipedia, Carne picada is thinly sliced or shredded beef, or spanish for mincemeat. It is typically chuck beef that a butcher has sliced thinly for you to be used in tacos, burritos or fajitas.
While my recipe for slow cooker steak fajitas does not call for carne picada meat, a less expensive piece of steak, like flank steak, london broil, or even a beef chuck roast can easily be used. And after being braised in the slow cooker, the meat essentially falls apart and resembles carne picada–the only difference is YOU get to pick the piece of meat you want to use, not your butcher.
I pointed my friend to this recipe for Crock-Pot Steak Fajitas and she agreed that this is just what she was looking for when she wanted a carne picada recipe.
How to Make Crock-Pot Slow Cooker Fajitas:
With a can of diced tomatoes with green chilies, a bag of frozen pepper and onion strips, a taco seasoning, and a flank steak, 10 minutes, and a slow cooker you too can have Steak Fajitas for dinner.
All you do is dump in the ingredients into your crock-pot and easy steak fajitas are nearly complete.
All you need to do is I add in some fresh lime and cilantro to the slow cooker carne picada.
Serve up the tender steak in fresh tortillas with grated cheese, and sour cream be ready for a happy family!
These fajitas are SO simple and because they are slow cooked the recipe results in a juicy, flavorful tender meat perfect for fajitas.
A Few Notes on Slow Cooker Fajitas:
- I love to use a less expensive cut of beef for crock-pot fajitas. But you can certainly use boneless skinless chicken breasts to make slow cooker chicken fajitas if you would prefer. Just shred the chicken using a hand-held mixer before serving–watch that tip in action here.
- It is best to serve the meat using a slotted spoon to drain off excess liquid produced by slow cooking your steak. This will retain all the peppers, onions, steak and flavor but not leave you with a soggy tortilla.
- I use a bag of FROZEN pepper and onion strips because it makes this meal super easy and more economical in winter months when peppers are not in season. You can certainly use fresh onions and peppers if you would like. I would use 2-3 fresh peppers (any color) and 1 large onion cut into strips.
- If you are gluten-free, you can use gluen-free tortillas to make Gluten-Free Steak Fajitas, or you can serve the steak fajita meat over lettuce for fajita salad or cilantro rice, or even cauliflower rice to keep this dish paleo.
- Steak Fajita meat will keep in the refrigerator for 3-4 days and freeze for up to 3 months.
Let’s Make Slow Cooker Steak Fajitas:
Slow Cooker Steak Fajitas
- 1 pound flank steak sliced against the grain into thin strips
- 1 tablespoon taco seasoning
- 1 16 ounce bag frozen pepper and onion strips
- 1 15 ounce can diced tomatoes with green chiles
- 1 bunch fresh cilantro chopped (optional)
- 2 limes juice and zest
- tortillas, sour cream, Greek yogurt, shredded cheese, etc
- Place the flank steak and pepper and onion mix in slow cooker. Season with salt, pepper, garlic powder, onion powder, paprika, and cumin. Pour tomatoes over top and spread to cover meat.
- Cook on low for 6 hours or on high for 3-4 hours.
- Once cooking time is finished, mix in the zest and juice of the limes and cilantro if using.
- Serve with a slotted spoon for fajitas or with the cooking liquid over rice or quinoa.
For this Fajita Recipe I recommend:
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