"These slow cooker fajitas will melt in your mouth, the steak always comes out soft and tasty! Serve with sour cream, guacamole, and/or salsa. Sour cream helps if the spice is too strong."


  • Adjust
  • US
  • Metric
  • 1 (1 1/2-pound) beef flank steak
  • 1 (8 ounce) can chopped tomatoes
  • 1 onion, sliced
  • 1 green bell pepper, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 6 large flour tortillas, or as needed
  • 1 cup shredded Mexican cheese blend
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Cut flank steak into 6 equal portions and place in a slow cooker. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt.
    2. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours, until steak is fall-apart-tender.
    3. Remove steak and shred. Return to slow cooker.
    4. Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.


    • Cook’s Notes:
    • For a spicer version, substitute a serrano pepper for the jalapeno.
    • Substitute corn tortillas for the flour tortillas if you like.

    Nutrition Facts

    Per Serving: 598 calories;22.8 g fat;68.9 g carbohydrates;28.2 g protein;52 mg cholesterol;1050 mg sodium.Full nutrition
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