Crockpot Steak Fajitas

Crockpot steak fajitas are about to become your new favorite weeknight dinner! This no-fuss healthy recipe uses simple pantry ingredients, is easy to assemble, cooks all day in the slow cooker, and results in tender and delicious beef fajitas!

4.50 from 2 votes

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Course: dinner, dinner recipe

Cuisine: Mexican

Keyword: crockpot beef fajitas, crockpot steak fajitas

Prep Time: 20

Cook Time: 8

Total Time: 8 20

Servings:

Calories: 301kcal

Author: Tammy Overhoff

Equipment

6- quart programmable slow cooker
cutting board

Ingredients

1/4 cup chicken stock can use any stock or water
2 pounds flank steak trim of the extra fat and remove silver skin, if needed
2 tablespoon taco seasoning
¾ cup salsa use your favorite
1 large white onion skin removed and then cut in half and thinly sliced
1 red bell pepper cored and seeds removed then cut sliced into strips
1 orange bell pepper cored and seeds removed then cut sliced into strips
1 yellow bell pepper cored and seeds removed then cut sliced into strips
Juice of 1 lime
salt and pepper to taste

Instructions

Pour the chicken stock onto the bottom of the slow cooker insert.
Place the flank steak into the chicken broth. If it doesn’t fit whole then cut the steak in half and lay the pieces next to each other in the slow cooker. If you need to layer the pieces slightly that’s fine just don’t put the pieces on top of one another.
Sprinkle the taco seasoning over the steak and then pour the salsa on top.
Add the onions and peppers on top of the steak and salsa.
Cover and cook for 6 – 8 hours on low or 3-4 hours on high.
Using tongs remove the steak from the slow cooker and place it onto a serving plate. Let the steak rest for 5 minutes before slicing. With the same tongs or a slotted spoon, remove the vegetables and place them next to the steak.
Squirt the lime juice onto the steak and vegetables, then sprinkle with salt and pepper.
Serve hot with tortillas or over rice.

Notes

**The nutritional information only includes the steak, onions, and peppers.

How to Meal Prep This Recipe

To Make-ahead

You can assemble the ingredients into the insert the night before. Put the insert into the refrigerator; then, in the morning, place the insert back into the crockpot and continue with the recipe.

You can also make this recipe entirely on the weekend to eat during the week.

After the beef and vegetables are slightly cooled, place them into an airtight container and refrigerate for up to 5 days. You can store these in separate containers or together into one.

Reheat on the stovetop or in the microwave and serve.

To Freeze

I don’t recommend freezing the cooked vegetables because they will be mushy after they thaw. However, you can assemble this recipe into a crockpot freezer kit.

Separate the recipe into two labeled freezer bags.

Add the steak, broth, salsa, and taco seasoning to one and the raw vegetables into the other. Place the bags together in the freezer.

To thaw and cook

Thaw the ingredients 1-2 days in the refrigerator before cooking. Then continue with the recipe. It’s okay if the beef is still a little frozen; just adjust the cooking time.

Nutrition