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Crockpot Fajitas are shown cooked in a slow cooker as the featured image for this recipe.

Easy Crockpot Fajitas

This recipe delivers flavorful fajitas with minimal effort using a slow cooker. By layering ingredients strategically and using the right cuts of meat, you can avoid sogginess and achieve tender, delicious results. Perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 2 bell peppers any color
  • 1 large onion, sliced into strips
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp cayenne pepper optional
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Flour or corn tortillas, for serving
  • Sour cream, for serving
  • Guacamole, for serving
  • Salsa, for serving
  • Shredded cheese, for serving
  • Cilantro, for serving

Equipment

  • Crockpot (slow cooker)
  • knife
  • cutting board
  • small bowl
  • whisk
  • Large bowl
  • Measuring spoons
  • Measuring cups
  • Two forks
  • Serving platter
  • tongs

Method
 

  1. In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper.
  2. Place the sliced flank steak in a large bowl. Add half of the fajita seasoning and toss to coat thoroughly.
  3. Pour the diced tomatoes and green chilies into the bottom of the crockpot.
  4. Layer the seasoned steak on top of the tomatoes. Then, add the sliced bell peppers and onions. Sprinkle the remaining fajita seasoning over the vegetables.
  5. Drizzle the olive oil and lime juice over the vegetables. Add the apple cider vinegar.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The meat should be tender and easily shredded with a fork.
  7. Once cooked, use two forks to shred the steak directly in the crockpot. Stir everything together to combine the meat, vegetables, and sauce.
  8. Serve the fajita mixture in warm tortillas with your favorite toppings.

Notes

For an extra touch of browning and caramelization, spread the cooked fajita mixture on a baking sheet and broil for a few minutes, watching carefully to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also substitute skirt steak for flank steak. Adjust the amount of cayenne pepper to control the heat level.