Crockpot Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Crockpot Fajitas
Description
This slow cooker recipe combines flank steak with diced onions, minced garlic, fajita seasoning, salt, pepper, and diced tomatoes with green chilies. The ingredients are layered and cooked on low or high heat for several hours, allowing the steak to become tender. Bell peppers in green, red, and yellow are added with one hour remaining to retain some texture and color.
After cooking, the meat is shredded on a cutting board and returned to the crockpot to mix with the juices and vegetables. This creates a flavorful, saucy filling ideal for sizzling fajitas. The seasoning mix and Rotel tomatoes contribute a mildly spicy and tomato-forward flavor profile.
Suggestions include adding optional water for additional broth if desired and notes on appropriate storage times and doubling the recipe quantity. The final dish is convenient for meal prep or casual gatherings.
Ingredients
- 1 pound flank steak
- 1 onion diced
- 3 garlic minced, cloves
- 1 fajita seasoning approximately 2 tablespoons, package
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 10 ounce diced tomatoes with green chilies drained, canned, brand: ROTEL
- 1 green pepper sliced
- 1 red pepper sliced
- 1 yellow bell pepper sliced
- 1/2 cup water This is optional, see below, optional
Instructions
- Place the flank steak into the crockpot. Top it with the onion, garlic, fajita seasoning, pepper, and rotel. You can slightly mix together the ingredients after adding them to the crock pot.
- Set the slow cooker to cook for 4 hours on high temperature, or 8 hours on low temperature.
- When there is 1 hour of cook time remaining, add the sliced bell peppers to the crock pot and toss with the excess spices and liquid. Allow to cool for the final hour, then transfer the meat from the crockpot to a large cutting board to shred. Add the meat back into the slow cooker and stir the extra liquid and vegetables together. Serve with tongs or a slotted spoon.
Notes
- Adding ½ cup water when starting can increase the broth for higher heat cooking or preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- The recipe easily doubles for larger servings or meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 653mg | 27% |
| Potassium | 750mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1186IU | 24% |
| Vitamin C | 126mg | 140% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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