Slow Cooker Flank Steak Fajitas

33 Reviews / 4.8 Average
Based on the popularity of my other crock pot “real food” recipes I think you guys will love this one, too. These Slow Cooker Flank Steak Fajitas go great with homemade tortillas and your favorite toppings.
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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!

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172 thoughts on “Slow Cooker Flank Steak Fajitas”

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Recipe Rating

  1. 3 stars
    First time trying this recipe…the flavors are good. I followed the instructions and cooked
    it on HIGH….the meat was easy to shred, but it seems awefully dry.
    what did I do wrong???

    1. You may need to keep an eye on it and check it earlier. As with different ovens, different slow cookers can emit different temps, too sometimes. – Nicole

  2. 5 stars
    I’ve followed Lisa for years, but never tried a recipe. Let me tell you. This does not disappoint. I followed the recipe exactly. My only note is that I feel like it needed more salt. I tasted it about 30 minutes before serving, and added about a teaspoon. They were perfect and so easy. My husband requested more recipes from Lisa!!

  3. Michelle McDonald

    Made this exactly as directed and cooked for four hours. Checked then and reset for another hour on high. FABULOUS! And so easy. A winner for sure, and pretty healthy, too. Served over cauliflower rice with a salad.

  4. 5 stars
    I have made this several times! I really love it and so do my kids. Nice easy version of fajitas. I love things I can make ahead for company. Pair this with some fresh homemade salsa and it’s a perfect meal.

  5. Heidi Greentree-Best

    4 stars
    Delicious! I added a can of fire roasted diced tomatoes and squeezed a lime into the slow cooker. Easy, delicious and the entire family loved it!

  6. 5 stars
    Wow! This was delicious and ridiculously easy to thrown into the slow cooker and perfect for a busy week night when we’re coming home late and hungry from activiities. I used flap steak (steak tips) as that’s what I had on hand.
    Yummy. Thanks for a great recipe. I’m excited to try your other ones!

  7. 4 stars
    This recipe came out delicious and I would definitely make it again. However, next time I would wait to put the peppers in until the last hour. I ended up with very mushed peppers and lots of tough separated pepper skin.

  8. 4 stars
    Is there nutritional (or at least calorie) info on this dish? Sorry if I missed it! Made it tonight and the whole (almost) family loved it.

  9. Not great. I cook fajitas in the slow cooker all the time and wanted to try something different. I should’ve listened to my gut and browned all the meat before cooking it in the slow cooker with everything else.

  10. 3 stars
    I made this in the slow cooker, followed all the directions, and although the flavor was pretty good, the meat was still kinda tough. It shredded easily, but was a little difficult to chew/tear apart when eating a fajita taco. I’ve always encountered this problem with flank steaks; maybe it should be tenderized first?

    1. 5 stars
      I started making this recipe with pork tenderloin instead for this same reason. It’s just as great and a lot easier to eat, especially for my little one.

    2. How you slice meat makes a big difference in how tender, or not, it is. It is important to cut against the grain, which shortens the fibers and makes it easier to chew through them, since most of the work will have been done with the knife. What that means is cut across the grain, to shorten the muscle fibers, rather than cutting parallel to the grain/muscle fibers. Cutting parallel to/with the grain leaves you with a chewier cut of meat.

    1. I have been using pork tenderloin and it’s excellent. The flank steak had great flavor but it was too tough for my little one to eat.