Crockpot Beef Fajitas

The first time I made Crockpot Beef Fajitas, I wasn’t sure how they would compare to my usual sizzling skillet fajitas or sheet pan steak fajitas, but they turned out so good! Fork tender beef with bell peppers, onions, and all the classic fajita flavor. 

Serve them as classic tacos with flour tortillas, sour cream, and shredded cheese, or use the meat for burritos, bowls, quesadillas, nachos, and more. You can also make slow cooker chicken fajitas.

This is one of those fantastic slow cooker meals perfect for meal prep, game day, and more. With about 10 minutes of prep work, you can come home to a pot full of tender beef that's spicy, savory, and tastes like authentic Mexican fajitas.

I also love how budget-friendly this recipe is. Using more affordable cuts like chuck roast or flank steak makes these slow cooker steak fajitas more budget-friendly than traditional fajitas made with skirt steak.

Plus, it's one of those healthy recipes I know my entire family will enjoy any time of the week. Who doesn't love tender steak strips slowly cooked in a flavorful sauce with some veggies? This recipe is slightly saucier, so if you're craving the crispier skillet-style version, try my Sheet Pan Steak Fajitas instead.

Remember to check out this list of 50+ delicious Mexican recipes for chicken street tacos, shrimp tostadas, Mexican soup, and so much more!

Why You’ll Love Cooking Beef Fajitas in the Crockpot

Here are some reasons why you'll love a good crockpot steak fajitas:

• Budget-friendly: Grab whatever’s on sale—flank, chuck, even tough cuts like bottom round—to make amazing fajitas without blowing your grocery budget.
• Great for meal prep: Fajitas made in the crockpot are perfect for meal prepping! Cook once with minimal prep and use the meat for tacos, salads, wraps, or bowls throughout the week.
• Minimal clean-up: One pot. That's it. So after dinner, you can relax instead of spending forever scrubbing pans.

Ingredients and Easy Swaps

Here's what you need to make the best beef fajitas in the crockpot:

• Beef: Flank steak, skirt steak, or chuck roast are the best options for slow-cooking fajitas. These cuts have the right balance of fat and connective tissue that breaks down beautifully over low heat. You can also go with chicken thighs and pork shoulder.
• Bell peppers: I love the trio of red, yellow, and green peppers for their color and sweetness, but other peppers, like poblano, are delicious too if you want some extra spice.
• Onion: I love the sweetness of red onion, thinly sliced so it softens nicely while cooking. White or yellow onions work great as well. If you’re out of fresh onions, frozen pepper and onions work n this recipe since they are slow-cooked 
• Garlic: Fresh garlic is always my go-to, but if you’re in a hurry, a teaspoon of garlic powder will still give you plenty of flavor. Don’t skip this. It adds great depth to the fajitas!
• Diced tomatoes: Crockpot recipes always require a little liquid so everything cooks evenly, and diced tomatoes do that for these fajitas. For extra flavor, use fire-roasted tomatoes.
• Fajita seasoning: Store-bought works, but homemade fajita seasoning is so easy to make and tastes way better! I like adding some chili powder on top of the fajita spices for some extra heat. This recipe also works great with taco seasoning. 
• Worcestershire sauce: You won't notice it in the final dish, but it adds an intense depth of flavor to this beef fajita crockpot recipe. Soy sauce is a good substitute. 
• Lime juice: Squeeze fresh lime juice over your fajita meat just before serving to awaken the incredible fajita flavors!
• Cilantro: I finish my fajitas with a handful of fresh cilantro for that vibrant, fresh note. Parsley or green onions are good substitutes if you're not a fan.
• Flour tortillas: Serve it with warm tortillas or over rice for a complete meal. You can also use corn tortillas.

Want to use other proteins? Try making some Baked Chicken Fajitas, Shrimp Fajitas, Salmon Fajitas, or even Tofu Fajitas!

How to Make Beef Fajitas

Making beef fajitas in a crockpot is so easy, it barely qualifies as a recipe! Follow these simple steps for the best homemade fajitas:

1. Add steak and seasonings: Add the chuck or flank steak to the bottom of the slow cooker. Sprinkle with half of the fajita seasoning. Add the peppers, onions, and garlic on top.
2. Mix in the sauce: Cover with the diced tomatoes, Worcestershire sauce, and the remaining fajita seasoning. Give it a good stir to coat.
3. Cook until tender: Cook on high for 3-4 hours or low for 6-8 hours until steak is fork tender. You can slice the steak or shred it.
4. Crispy beef: Spread the steak out on a baking sheet and broil for 4-6 minutes to create some browned, crispy edges.
5. Serve: Serve on warm flour tortillas with your favorite fajita toppings.

Instant Pot Beef Fajitas

This recipe also works great in the Instant Pot. Start by coating the steak in half the fajita seasoning. Sear the steak on "Sauté" mode for 2-3 minutes per side, then set it aside. Add the sliced onions and bell peppers to the pot, sautéing for a few minutes until softened. Add the garlic and cook for 30-60 seconds until fragrant.

Return the beef to the pot and add the remaining fajita seasoning, Worcestershire sauce, and slightly drained diced tomatoes. For extra moisture, you can also pour in 1/4 cup of beef broth.

Seal the Instant Pot, set it to cook on High Pressure for 15 minutes (about 45 minutes for chuck roast), and allow a 10-minute natural release before performing a quick release.

Stir in fresh lime juice before serving the fajitas with warm tortillas and your favorite toppings. For extra crispy edges, broil the beef and veggies on a baking sheet for 5 minutes before serving. 

Recipe Tips and Tricks

Crockpot beef fajitas is one of the easiest slow cooker recipes ever! Pop all the ingredients in the crockpot in the morning, and by dinnertime, you’ve got a hot, homemade meal ready to go. Here are some tips to make it even easier during busy weeknights:

• Slice properly: Always cut your beef strips against the grain for the best results. This shortens the muscle fibers, making each bite more tender and easier to chew.
• Don't add too much liquid: To avoid overly soupy fajitas, drain the diced tomatoes slightly or use only half the can. Crockpots naturally trap moisture, so you don’t need as much liquid as you would with stovetop cooking.
• Thicken the sauce: If your fajitas do end up soupy, mix cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) in the last 20 minutes of cooking to thicken.
• Broil in the oven: After slow cooking, transfer the beef and veggies to a baking sheet and broil for 4-6 minutes to get those delicious crispy edges like you’d find on skillet fajitas.
• Don't overcook the veggies: To prevent your bell peppers and onions from getting too soft, try adding them during the last 30 minutes of cooking. This keeps them tender yet still a little crisp. If you prefer your veggies soft and fully cooked, add them at the start as usual. Feel free to add other fajita veggies too!
• Pulled-beef style: Make pulled-beef style juicy fajitas by shredding the meat with two forks after cooking.

Toppings for Slow Cooker Steak Fajitas

Slow cooker fajitas are so easy to make using cheap, fresh ingredients. And the best fajita toppings can turn this already great recipe into something awesome for the whole family!

Here are my favorite toppings you can serve at your next fajita night:

• Sour cream or Greek yogurt for a lighter option
• Shredded cheese (anything from Cheddar, Mexican blend, queso fresco, or cotija cheese)
• Sliced jalapeno peppers
• Guacamole or some avocado slices
• Salsa verde, habanero Salsa, or creamy avocado salsa verde
• Pineapple salsa or mango Salsa for a delicious sweet contrast
• Thinly sliced lettuce or cabbage and radishes for crunch
• Refried beans
• Pico de gallo
• Creamy mexican coleslaw
• Pickled red onions
• Cilantro lime sauce

Storage and Reheating

Crockpot steak fajitas reheat like a dream! The trick is to store it properly to prevent it from drying out. Here's what to do with your leftover steak fajitas:

• To store: Store leftovers in an airtight container in the fridge for up to 4 days.
• To freeze: Place your cooled fajitas in a ziploc or freezer bag or container. Frozen fajitas will last up to 3 months. Label and date your containers to avoid any mystery meals later.
• To reheat: Add a splash of water or broth to a pan and heat over medium until warmed through. For quicker reheating, place fajitas in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring in between.

You can also reheat larger portions in the oven. Spread everything on a baking sheet, cover with foil, and bake at 350°F for 10-15 minutes to gently warm without drying out.