Easy Crock Pot Steak Fajitas

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/5/23
Slow Cooker Fajitas

Diana Rattray
Prep: 20 mins
Cook: 8 hrs
Total: 8 hrs 20 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
465 Calories
13g Fat
58g Carbs
28g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 465
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 20%
Cholesterol 54mg 18%
Sodium 622mg 27%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 14%
Total Sugars 1g
Protein 28g
Vitamin C 21mg 106%
Calcium 64mg 5%
Iron 5mg 27%
Potassium 461mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These slow cooker fajitas are amazing! Flank steak is cooked in the crock pot with seasonings then served in tortillas with tomatoes and optional toppings. We used skirt steak in this recipe and the results were excellent. 

The flank steak is cut up and slow cooked to perfection with onions, peppers, garlic, and seasonings. Chopped fresh or canned tomatoes are also added to the beef mixture.

Garnish the fajitas with fresh chopped cilantro, sour cream or guacamole, chopped tomatoes, and shredded cheese.

Ingredients

  • 1 1/2 pounds flank steak

  • 1 large onion, quartered and sliced

  • 1 large red bell pepper, thinly sliced

  • 1 medium jalapeño pepper, seeded and coarsely chopped

  • 1 tablespoon finely chopped fresh cilantro

  • 2 cloves garlic, minced

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon salt

  • 1 cup diced tomatoes

  • 12 medium flour tortillas

  • Sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced olives, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Cut flank steak into 6 or 8 pieces. Put the beef in the slow cooker and add the sliced onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander, and salt. Add the diced tomatoes and stir to blend ingredients.

  3. Cover the pot and cook on low for 7 to 9 hours, or until the beef is tender and can be shredded easily.

  4. Remove beef from slow cooker and shred. Return meat to slow cooker and stir.

  5. For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.

  6. Serve and enjoy!

Recipe Variation

  • After shredding the steak, toss it with 1 tablespoon each of lime juice and olive oil and let it marinate in the refrigerator for about 30 minutes.