Name: Slow Cooker Beef Fajitas
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 to 2 pounds of flank steak or skirt steak; 1 tablespoon olive oil; 1 onion, sliced; 3 bell peppers, sliced (red, yellow, green); 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1/2 cup beef broth or water; 1 tablespoon lime juice

These Slow Cooker Beef Fajitas are the perfect balance of flavor and ease. The beef becomes incredibly tender and is infused with a blend of spices, including chili powder, cumin, and garlic. This hands-off recipe delivers juicy, seasoned beef and veggies, perfect for a cozy meal.

Why You’ll Love This Recipe:

Slow Cooker Beef Fajitas are a true crowd-pleaser. The beef cooks slowly, absorbing all the flavors, becoming melt-in-your-mouth tender. The convenience of a crockpot allows you to set it and forget it, making it ideal for busy weekdays or meal prepping. The result is a savory, satisfying dish that can be served in many ways.

Recipe Tips and Tricks:

Sear the beef first: For extra flavor, sear the beef in a hot pan before adding it to the slow cooker. This caramelizes the outside, enhancing the overall taste.
Layer the veggies: Place the onions and peppers at the bottom of the slow cooker to ensure they cook thoroughly and soak up all the spices.
Adjust seasoning to taste: If you like extra heat, add some chili flakes or diced jalapeños to the mix.

Yield: Serves 4

Slow Cooker Beef Fajitas

Slow Cooker Beef Fajitas are tender, flavorful, and easy to make, perfect for a delicious and satisfying meal.

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 15 minutes

Ingredients

1.5 to 2 pounds of flank steak or skirt steak
1 tablespoon olive oil
1 onion, sliced
3 bell peppers, sliced (red, yellow, green)
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup beef broth or water
1 tablespoon lime juice

Instructions

Sear the beef: Heat the olive oil in a large skillet over medium-high heat. Sear the flank steak for 2-3 minutes per side until browned. This step is optional but adds great flavor.
Prepare the slow cooker: Place the sliced onions and bell peppers in the bottom of the slow cooker. Add the minced garlic, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
Add beef: Place the seared flank steak on top of the vegetables. Pour the beef broth or water over the meat and sprinkle with lime juice.
Cook: Cover and cook on low for 6-8 hours, or until the beef is tender and shreds easily with a fork.
Shred and serve: Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker and toss with the veggies. Serve with tortillas, salsa, sour cream, and guacamole.

Notes

If you’re in a hurry, you can cook this on high for 3-4 hours, but low and slow yields the best results.
For more heat, add a few slices of jalapeño to the slow cooker with the other veggies.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 563Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 192mgSodium 356mgCarbohydrates 10gFiber 2gSugar 4gProtein 70g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Beef Selection: Choose a cut like flank steak or skirt steak. These cuts have the right amount of marbling, ensuring tenderness when slow-cooked.
Bell Peppers: Opt for a mix of red, yellow, and green peppers for a burst of color and sweetness.
Spices: The combination of chili powder, cumin, garlic powder, and onion powder creates the perfect fajita flavor. Feel free to adjust based on your taste preferences.

Variations and Substitutions:

Swap the Beef: You can replace the beef with chicken breasts or thighs for a lighter version.
Add Extra Veggies: Try adding zucchini or mushrooms for more flavor and texture.
Tortillas: Serve with flour tortillas for traditional fajitas, or try corn tortillas for a gluten-free option.

Storage Options:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the fajita filling in a zip-lock bag or airtight container for up to 3 months. Reheat in the microwave or stovetop when ready to serve.