Slow Cooker Fajitas Recipe
Slow Cooker Fajitas Recipe photo by Taste of Home

Slow Cooker Fajitas Recipe

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“I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy,” explains Katie Urso of Seneca, Illinois. “Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic.”
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 8 servings


  • 1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
  • 1 sweet onion, cut into 1/2-inch strips
  • 2 pounds beef top sirloin steaks, cut into thin strips
  • 3/4 cup water
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 8 flour tortillas (8 inches), warmed
  • 1/2 cup salsa
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 8 teaspoons minced fresh cilantro

Nutritional Facts

1 each: 335 calories, 10g fat (3g saturated fat), 69mg cholesterol, 564mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 29g protein Diabetic Exchanges:2 starch, 3 lean meat 1 vegetabl


  1. Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
  2. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa,cheese and cilantro; roll up. Yield: 8 servings.
Originally published as Slow Cooker Fajitas in Light & Tasty October/November 2006, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Jun. 4, 2013

"When you remove the meat and peppers from the broth at the end of cooking, it had no favor. All the season was in the unusable liquid at the bottom of the crock pot. I removed all meat and veggies to a bowl and liberally seasoned again with cumin, chili powder, garlic powder, salt and pepper. They were tasty, but sloppy. I'd make it again. Next time I would probably reduce the water by half."

Reviewed Dec. 5, 2012

"I make my own salsa, and using it instead of water is much better in this recipe. I had to adjust seasonings to our taste and put the veges on top of the meat instead of under. Pretty good"

Reviewed Apr. 10, 2012

"Way too much liquid and way too little taste....veggies were mush. I wanted to like it just because of the ease of cooking it. Still in search of a great fajita recipe...I hoped this would be it."

Reviewed Jun. 6, 2011

"Once the cook time was completed, there was too much liquid in the slow cooker for my liking. Flavor a bit bland. Oh well!

~ Theresa"

Reviewed Sep. 23, 2010

"I took the advice on here and used the bag of frozen onions and peppers and it worked great. I used the seasonings in the recipes but also sprinkled a little fajita seasoning on top since people said it was a little bland. It was delicious. It was nice having a fajita that didn't taste like leather."

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