Recipe: Slow Cooker Flank Steak Fajitas

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Based on the popularity of my other crock pot “real food” recipes I think you guys will love this one, too. Slow cookers are great for entertaining because you can easily get all the work done in advance and have your house smelling amazing when guests arrive (we use this basic, inexpensive slow cooker). I just made these fajitas myself the other day and my daughters kept asking me “What smells so good??” They couldn’t wait to dig in and if you make the tortillas in advance it will just take some grated cheese, sour cream, and cilantro (plus any other fixings you like on your fajitas), and your feast will be ready in no time. I am getting hungry just talking about it. But don’t take my word for it…you must try it for yourself!

4.9 from 15 reviews
Slow Cooker Flank Steak Fajitas
Serves: 5-6
  • 1 ½ lbs flank steak, preferably grass fed (we buy ours from Baucom’s Best at the Matthews Farmers’ Market)
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons soy sauce, preferably the low-sodium variety
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 4 – 5 bell peppers, any color
  • 1 onion
Other fajita fixings:
  • Whole-wheat tortillas, grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.
  1. Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper.
  2. Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
  3. Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.
  4. Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
  5. Drain the meat and peppers well then serve with the recommended fajita “fixings” (listed above).

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127 comments to Recipe: Slow Cooker Flank Steak Fajitas

  • Megan

    In regards to tortillas. I found some that have the following ingredients: corn, water and lime (calcium hydroxide). A Google search explained that calcium hydroxide is just limes that are dehydrated then ground up… Are these tortillas ok to eat, given the calcium hydroxide in them? Thanks!

  • Jennifer

    Hi! It seems that my flank streak does not fit on the bottom of my crock pot. It’s a bit big. I think it’s a little over 1 1/2 pounds. Is that ok? Will it still cook safely? (I clearly don’t use the crock pot much:))

    • Assistant to 100 Days (Amy)

      Hi Jennifer . We are rarely able to answer recipe questions in real time. Did it turn out okay? As long as your crock pot lid fits on without a gap, you should be fine. ~Amy

  • Jennifer

    Tried this the other night and loved it! But the crazier thing was that my husband loved it! He normally “likes” my cooking to be nice. There was a definite difference in his tone and gestures this time!! Thanks for a great recipe!

  • Alison

    I made this last night and it was delicious. Next time I make it I was thinking of leaving the peppers out until the last hour so they remain a little crisper. Do you think there would enough liquid to cook the steak with out the peppers in the pot?

  • Corrinne

    Hi! I see that you said to cook it on high for 5-6 hours, but will it do just as well on low for 9-10? I would like to prep it before I leave for work and have it ready when I return home at the end of the day. Thanks!

  • Leah

    I made this yesterday for my fiancé because I wasn’t going to be home. He works all day, so it cooked on low for 8 hours and he texted me specifically to tell me how good it was. For most people that’s not really a big deal, but I rarely get more than an, “it’s fine” when I ask him how he likes a meal. Going out of his way to tell me how good it was is high praise.

  • Jennifer

    I made this meal today for my family but my meat turned out really tough. We had a hard time cutting through it with a knife! This has happened to me a couple different times with my slow cooker. I followed the recipe exactly. Do you know if tough meat means I am cooking my meat too long or not long enough? The meat and vegetables in this recipe produced alot of juice. Did the meat boil in the juice and therefore turn out tough? I really have no idea why my meat in several recipes have really not turned out well. I would love to use my slow cooker with confidence but so far all I have made with it are several very disappointing meals! I would appreciate any advice you can give me.

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