I have a slow cooker for the same reason most people have one: it’s easy. But even though I like easy, I love flavor more. I won’t trade taste for convenience, which is why I really liked these slow cooker steak fajitas. The beef simmers low and slow, taking on the great flavors from onion, peppers and salsa, along with a really fantastic fajita seasoning.
I topped these slow cooker steak fajitas with a very simple but flavorful sour cream mixture. All you do is take a little sour cream and add chipotles in adobo. In a crunch for time? Just use chiptole salsa instead of chopping chipotles.
The better the salsa you use the better these fajitas will be. Don’t opt for the cheap stuff.
Also try my slow cooker Sloppy Joes.
Slow Cooker Steak Fajitas
For the fajitas
- 2 pounds beef sliced thin (I used ribeye)
- 1 red bell pepper sliced thin
- 1 green bell pepper sliced thin
- 1 sweet onion sliced thin
- 20 ounces salsa
- 2 tablespoons fajita seasoning store-bought or make your own using the recipe below
- flour tortillas or corn, warmed
- chipotle sour cream for serving (just mix a tablespoon or so of chopped chipotles in adobo with sour cream)
For the fajitas
- Turn on your slow cooker, setting the temperature to low.
- Add the salsa then the remaining ingredients except for the tortillas and topping.
- Cook for 6-8 hours or until the beef is tender.
- Serve on warmed tortillas topped with chipotle sour cream.
For the fajita seasoning
- Combine all ingredients. Store unused portion in an air-right container.
Nutritional values are approximate.