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Spice up Winter with Slow-Cooker Fajitas

Spice up Winter with Slow-Cooker Fajitas

By Liz
February 22, 2010
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Winter seems never ending at this point, so coming home to the wonderful aroma of slow-cooker fajitas was just what we needed this week. And, we're getting ready for a winter trip to Mexico, so a little spice seemed apropos. These Make-Ahead Fajitas are incredibly easy!

As a first step, be sure to slice the meat against the grain for maximum tenderness.  If you lay the steak flat on your cutting board, notice the direction of the grain.  It usually works best to cut at a bit of a diagonal rather than straight down.  A sharp knife is important to do this properly and easily.


Basically, you slice and chop five ingredints and add fajita spices.


Then, put all the ingredients into a slow cooker, mix it up, and cook on low for 6 - 8 hours.


Now, go to school, go to work, or do whatever you do during the day that makes it hard for you to get dinner on the table before you're starving!

When you arrive home, you just need about 15 minutes to get all your fajita fixings ready. It smells so wonderful, you'll overlook any exhaustion and get right to work so you can eat as soon as possible. First, preheat your oven to 275°, wrap your tortillas in foil, and put them in the oven for 15 minutes.


Then, shred some cheese into a bowl or onto some waxed paper, and pull out the sour cream and your favorite salsa and/or hot sauce. For an extra special fajita, you can buy guacamole pre-made in most delis or make a simple variety like I did,  just cut an avocado or two in half.


Then, scoop out the flesh with a spoon.


Remove the pit from the other side by gently tapping into it with a knife and nudging it out. A ripe avocado will cooperate and let go of its pit easily.


Once you've scooped and seeded your avocados — I used two — press in a clove of garlic and squeeze in the juice of one small lemon. I add about 1/2 teaspoon sea salt, too.


Mash it all together with a fork, take out any stray lemon seeds if they bother you.


Then stir it up as smooth as you like, add more lemon or salt to taste.


Now that you have the fixings ready, strain the meat and vegetables from the slow cooker using a slotted serving spoon.


Set your serving bowl on the table, surrounded by all the fixings, and pull your tortillas out of the oven. Then, let everyone dig in. The action can get a little heated, with all the hands flying around grabbing for toppings.


Create your dream fajita. Mine is all saucy with chipotle salsa, cheese, sour cream and guacamole.


Delicious! I hope you take the time to try these Make-Ahead Fajitas. They're perfect for mid-week, or on a weekend when you're busy with activities all afternoon. I'd love to hear how they work for you!

Stop back in a few days to see Amanda make an amazing easy pizza with barbecued chicken.

Liz is paid to write for the Land O'Lakes Recipe Buzz™ Blog.


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Thanks for this blog post from February 2010. I have made these fajitas many times, and today I am making the recipe using chicken strips. It is an amazing and easy way to make fajitas, and we don't miss the grilling/searing at all.

Posted March 06, 2012 by Cynthia S.
Test Kitchen Comment
From: Liz
Cindy, I am so glad you like this recipe. I, too, find it a great weeknight staple. I'll have to try chicken, too!
Posted March 14, 2012