I love using the slow cooker for meals any time of the year. When it’s hot outside, it’s perfect because it doesn’t heat up the house like the stove and oven. In the cooler months (because let’s face it, there aren’t colder months in Houston), the slow cooker is an easy way to make delicious soups to warm you from the inside.
Keeping that in mind, we decided to make fajitas in the slow cooker to use some of our summer vegetables and as a way to have a warm meal without sweating in the kitchen. I know, gross. Such is life in the South, but I wouldn’t trade it!
When I suggested this meal, (adapted from here) Justin wasn’t too sure about it. He can be picky about the way his steak is cooked and wasn’t sure that the slow cooker would do the job. He likes his medium-rare, while I prefer mine medium-well. Luckily, the meat ends up having so much flavor and soaks up a lot of the juice in here that it stayed moist and didn’t get that tough texture overcooked meat tends to have.
For this recipe, you can use any salsa you want which allows you to determine how spicy they are based on what type you purchase. I can’t handle spicy foods, so I used a mild picante sauce when we made this for ourselves. If Justin had his way, we would have used at least a medium, if not hot, salsa.
You can buy packaged fajita seasoning, but I suggest making your own. It’s quick and easy and made from spices and seasonings that most people have around the kitchen. I make it in large batches and keep the rest in an airtight container to save for other days or recipes.
Step by Step
When we bought the beef, I was able to find some already cut into strips which saved me some time and effort because it was ready to put in the slow cooker immediately. If you can’t find that, then start by slicing the meat into thin strips. Then slice all of the vegetables into strips as well.
Add the meat and vegetables to the slow cooker and cover with the salsa. You can use more, but too much will make everything very soggy.
If you plan to mix your own fajita seasoning, then combine all of the seasoning ingredients together and either shake or stir to combine them. Sprinkle two tablespoons of fajita seasoning (whether homemade or from a packet) over everything.
Stir all of the food in the slow cooker really well and cover. Cook on low for about 6-8 hours or high for 3-4 hours. I almost always do mine on the low setting as long as I have time, and that’s what I did with this recipe, too.
When it’s done cooking use either a slotted spoon or tongs to put some of the meat and vegetables on a flour tortilla. You want to leave as much of the liquid off as possible because otherwise, it makes your tortilla soggy and gross. Top with cheese, sour cream, cilantro, and any other desired toppings.
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- 2 lbs beef
- 1 green bell pepper
- 1 red bell pepper
- 1 onion
- 10 oz salsa
- 2 tbsp fajita seasoning
- 6 tortilla shells
- fajita toppings such as cheese, sour cream, cilantro as desired
Slice the beef and vegetables into thin slices
Add meat, vegetables, and salsa to the slow cooker
Sprinkle with fajita seasoning and stir to coat
Cover and cook on low for 6-8 hours or high for 3-4 hours
Use a slotted spoon or tongs to remove the meat and vegetables and build your fajitas on a tortilla shell
Top with cheese, sour cream, cilantro, or any other desired toppings
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