I use my slow cooker at least once a week and usually on Tuesdays. Tuesdays is the day my husband and younger son have to get out the door for Beaver Scouts, I have to take my oldest to his ball hockey game and our 2 teenage international students need to be picked up at school late due to homework club. Tuesdays are a bit chaotic, to say the least! If I have something ready in the slow cooker then everyone can eat when they need to and no one is grabbing fast food on the way to one thing or another. This past week I made Steak Fajita’s in the slow cooker and, WOW, was that ever a huge hit! The great thing is this recipe only takes 2-3 hours on high so even if you can’t put it together until after lunch you are golden! Here’s a quick how to on Slow Cooker Steak Fajitas.
First off, there is no shame in using time saving methods when and where you can. I am sure we would all love to be that person that makes everything from scratch and does it all ourselves. But let’s be real, sometimes you just do not have the time, patience or sanity to accomplish all that. This week, I used pre-sliced steak. You can buy a couple of steaks and slice them yourself, but I needed to save a every minute of time this week. You also have the option of using a packet seasoning or making your own. I used a low sodium packet option this week.
When slicing the onion for this recipe I like to quarter the onion and then slice each quarter into thin slivers. Core the peppers and slice them thin. If you are slicing your own steak, make sure to do so in long thin slices, against the grain. It is not only the cut of the steak that determines it’s tenderness but also HOW it is cut. A less expensive cut of steak can be used in slow cooker recipes because the low, slow cooking keeps them tender. However, if cut with the grain the meat will still be on the tough side.
Once this prep is done, dump it all in to the slow cooker with your fajita seasoning of choice and a can of diced tomatoes. I used diced tomatoes because most of my family find even mild salsa to spicy! I love some spice, but as I am the minority in my home, I don’t often get it my way. If you want to spice it up, use a small jar of salsa in your preferred heat level.
Once everything is in the slow cooker, mix it up well and cover. Cook on low for 4-6 hour or high for 2-3 hours.
When you are ready to eat, place a scoop of fajita mix onto a tortilla wrap, top with a little cheddar cheese and sour cream and wrap! We had this with a Baja style green salad, and the flavours mixed well together. The leftovers heated well the next day for lunch! In fact, depending on the amount you have leftover, you could place it into a large freezer bag and freeze it for another night!
All in all, a super simple, super yummy dinner. This recipe got a raving review from everyone in my home! Not an easy feat with 6 people to feed every day! Following is the recipe. Give it a try and let me know what you think!
