Slow Cooker Steak Fajitas

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.

Slow Cooker Steak Fajitas

Flavor-Packed Goodness

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 chipotle salsa instead of chopping chipotles. You can usually find it right by the canned chipotles in the grocery store.

The better the salsa you use the better these fajitas will be. Don’t opt for the cheap stuff. Last thing you want to do is ruin a good dish with meh salsa.

Also try my slow cooker Sloppy Joes.

Slow Cooker Steak Fajitas
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5 from 1 vote

Slow Cooker Steak Fajitas

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.
Course Main
Cuisine American
Keyword crockpot, slow cooker, southwestern, steak
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 420kcal

Equipment

Ingredients

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 fajita seasoning

Instructions

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.

Notes

Don’t be afraid to splash on a little hot sauce or taco sauce too!

Nutrition

Calories: 420kcal | Carbohydrates: 8g | Protein: 27g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 520mg | Potassium: 597mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 45mg | Calcium: 56mg | Iron: 4mg

Nutritional values are approximate.

Crab Salad Wraps

I made a batch of these crab salad wraps for us to take for a ‘picnic’ at the Exit 76 Antique Mall. We didn’t want to leave the mall for lunch… we might miss out on a deal! Quick and easy bites like these hold up well for the drive down and require nothing special to eat. Just grab one and dive on in!

Crab Salad Wraps

Delicious Wraps That Don’t Disappoint

These crab salad wraps are very tasty and are great for a picnic lunch or just lunch at your desk. If you can’t find fresh crab meat or it’s too darned expensive, don’t fret. You can use imitation crab meat. I won’t tell anyone.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my Fiesta tortilla wraps.

Crab Salad Wraps
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4 from 1 vote

Crab Salad Wraps

These crab salad wraps are very tasty and are great for a picnic lunch or just lunch at your desk.
Course Main
Cuisine American
Keyword crab, salad, wraps
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 502kcal

Ingredients

  • 1 pound crab meat real, picked over
  • 2 stalks celery chopped
  • 1 tablespoon onion minced
  • 4 ounces cream cheese softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 6 eggs hard-boiled, cooled, shelled, lightly chopped
  • lettuce leaves I used iceberg
  • 6 tortillas

Instructions

  • Break the crab meat into small pieces.
  • Place in a large bowl and combine with the celery and onion.
  • Stir in the cream cheese, sour cream, mayonnaise, lemon juice and sugar until smooth.
  • Gently mix in the eggs.
  • Lay out tortillas.
  • Top with lettuce and a few dollops of the crab mixture.
  • Roll up and slice.

Notes

You can substitute imitation crab if you like.

Nutrition

Calories: 502kcal | Carbohydrates: 23g | Protein: 24g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 1121mg | Potassium: 387mg | Fiber: 1g | Sugar: 8g | Vitamin A: 821IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 2mg

Nutritional values are approximate.