No need to have a screaming hot skillet, just use your slow cooker instead. These Slow Cooker Steak Fajitas will become a regular in your dinner time routine.
How about making up some delicious fajitas without having to fire up the grill, deal with blazing hot pans or even going out to dinner? I admit, I was skeptical this would work. But I keep seeing all the cute videos on Facebook of people making slow cooker fajitas and finally I was curious enough to give a try. Really, what’s there to lose? Certainly it would at least be edible, I thought. Well good news! It was more than edible! They turned out delicious and I will totally be making these again!
This is a great layered meal and I love this as a great way to use fresh veggies! Peppers cook up really well in the slow cooker and become tender without getting mushy.
Use some nice hearty baby bella mushrooms and crispy red onions! Yum!
And this sauce/marinade? Can’t you just tell how delicious it’s going to be by just looking at it?! Honey, lime juice, cilantro, chili powder….. seriously, it makes this dish.
Now that I know this whole fajita/slow cooker thing works, the only question is, what kind to try next!!!
- 1 1/2 pounds skirt steak
- 2 bell peppers (I used one red and one yellow)
- 1/2 large red onion
- 8 oz sliced baby portobello mushrooms
- 2 tablespoons olive oil
- Juice of one lime
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Flour tortillas
- Sour cream, cheese for serving (optional)
- Place skirt steak in bottom of slow cooker
- Remove ribs and seeds from peppers and slice then add to slow cooker on top of steak
- Peel onion and slice into petals and add to slow cooker
- Add pre-sliced mushrooms on top
- Whisk together all remaining ingredients and pour over meat and veggies
- Cover and cook on high for 3-4 hours or low for 6-8
- Remove and slice steak and remove veggies from slow cooker (you won't want all the sauce as they would be soggy)
- Serve with tortillas, sour cream, cheese or as desired
- I cooked these on high in my 4-quart slow cooker for 8 hours
Need a cool lime squeezer? Simple is best! Mine is yellow but pretty much like this one and works great and is easy to clean!
Have you made on of my recipes? Be sure to snap a pic and post on Instagram! Tag it #slowcookergourmet so I will see it!!
Want more fresh inspired recipes?
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To me, the flavor of the meat was more in line with a burrito, not fajitas. And, the veggies were too mushy. I might make the meat again, but use it for burittos.
Thanks for the feedback Sarah.
I added liquid smoke to mine and did not add mushrooms I love mushrooms but we don’t use mushrooms with fajitas in Texas 🙂
What if you use more meat do you have to cook it for longer?
As long as you are using the correct size of slow cooker for the amount of meat/veggie you add, most likely not. Just make sure your slow cooker is somewhere between 1/2 and 2/3 full and you should be good. If it’s too full, it will take longer for the food to cook.
Can I use chicken instead of beef? Thanks. Love your site.
Hi Cami! I haven’t tried it yet, but I think it should work!
Hi Jennifer, You say that you cooked this on high for 8 hours….. Is that correct?
thanks, Suzanne
Nope, that should be on low! Fixing now.. thank you for the catch!!
These look delicious!
Thanks!