Description
This Chicken and Steak Fajitas recipe is a flavorful and easy slow cooker dish that combines juicy sirloin steak and tender chicken breasts with sautéed bell peppers, onions, and a zesty salsa base. Perfectly seasoned with taco spices and finished with a squeeze of fresh lime, these fajitas are ideal for a convenient weeknight meal served with warm tortillas and your favorite toppings.
Ingredients
Scale
Vegetables
- 2 bell peppers (any colors), sliced about a half-inch thick
- 1 sweet yellow onion, sliced about a half-inch thick
- 1 lime
Meat
- 1 lb. sirloin steak, sliced about 3/4 inch thick
- 1 lb. boneless skinless chicken breasts, sliced about 3/4 inch thick
Other Ingredients
- 16 oz. jar salsa (medium Pace picante recommended)
- 1.25 oz. taco seasoning
- Tortillas (for serving)
- Your favorite toppings (such as sour cream, guacamole, shredded cheese, cilantro)
Instructions
- Prepare Vegetables: Add the sliced onions and bell peppers to the slow cooker and mix them together to distribute evenly.
- Add Salsa: Pour the entire jar of salsa over the vegetables, coating them thoroughly.
- Layer Meat: Place the sliced sirloin steak on one side of the slow cooker and the sliced chicken breasts on the other side to prevent overlap and promote even cooking.
- Add Lime Juice: Cut the lime in half and squeeze the juice evenly over both the chicken and steak for added brightness and flavor.
- Season: Sprinkle the taco seasoning evenly over the meat and vegetable mixture to ensure balanced seasoning throughout.
- Cook: Cover and cook on the LOW setting of your slow cooker for 6 hours, allowing the flavors to meld and the meats to become tender.
- Serve: Once cooked, serve the fajita mixture on warm tortillas with your desired toppings such as sour cream, guacamole, shredded cheese, or fresh cilantro.
Notes
- Use fresh, firm vegetables for best texture after slow cooking.
- Adjust the level of salsa spiciness to your preference.
- For thicker sauce, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- This recipe is great for meal prepping; the fajita mix can be frozen and reheated gently.
- Serve with warm corn or flour tortillas depending on dietary preference.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Chicken fajitas, Steak fajitas, Slow cooker fajitas, Mexican recipe, Easy dinner, Weeknight meal
