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I finally made beef fajitas in my crockpot!  Yum.  The beef and peppers cook down and melt in your mouth.  Add some tortillas or rice and you’re set with a simple, delicious, and family-friendly meal.

Crockpot Beef Fajitas

I’m not sure why I didn’t make beef fajitas in my crockpot before.  The crockpot chicken fajitas in my No Cook Freezer Meals cookbook are one of my favorite meals and I like beef crockpot recipes more than chicken ones.

That’s weird for me to say because I always pick chicken over beef in restaurants, but there’s something about the way that beef cooks down in the crockpot and becomes oh-so-flavorful.  Plus, it’s easy to let a beef roast cook all day without drying out, unlike chicken crockpot recipes which can be tricky.

I bought all of the necessary ingredients at Whole Foods and I consider these crockpot beef fajitas to be pretty healthy.  I know it doesn’t look like a lot of liquid is added to this recipe, but the meat and veggies release so much that you don’t need to add more.  I had at least a cup or two of liquid in my crock when everything was done cooking.

Crockpot Beef Fajitas

Crockpot Beef Fajitas

Yields: 4 servings


  • 2-lb boneless beef chuck shoulder roast, fat trimmed
  • 2 bell peppers, sliced (I used red because they were on sale)
  • 1 small onion, peeled and sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon honey
  • The juice from 1 lime OR 1 tablespoon apple cider vinegar
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes


  1. Combine all ingredients in your crockpot and cover with lid.
  2. Cook on “low” setting for 8 hours or until beef shreds easily with a fork.
  3. Serve with tortillas or rice and top with guacamole, salsa, and shredded cheese.

To Freeze

Label your freezer bag.  Add all ingredients.  Remove as much air as possible, seal, and lay flat in your freezer for up to three months.  When ready to cook, thaw and cook in crockpot on “low” setting for 8 hours or until beef shreds easily with a fork.

Crockpot Beef Fajitas


  • Trina says:

    Hello! I so look forward to using my crockpot but have come across technical difficulties. Both crockpots are cooking at an unreasonably fast rate. For example, 8 hours on low has food done in 4 hours. Then the setting switches to “warm”. However, that setting is too hot and the food cooks instead of warms. Leaving me with dry crusty results. I have tried two different brands of crockpots and am using the stated amount of ingredients. What am I missing??? Thank you for sharing so many awesome resources!

    • Kelly says:

      Hmmm, can you tell me exactly which recipes you’ve tried? If they’re chicken recipes, then I’m not that surprised that they’re done cooking so quickly. I think soups, chilis, and roasts do better cooking for long periods of time. Also, what size are your crockpots?

    • Melissa says:

      I had a red crock pot I bought at target that did the same thing. Since then I have had several other ones and have not had this problem. I have a Hamilton Beach one now that I am currently making BBQ chicken in and I love it.

    • rachel says:

      Sometimes the newer crockpots cook faster than the older ones do. I have one that is almost 25 years old and the heating element is only on the bottom so it cooks slower than my new ones with the heating elements on the bottom AND SIDES. It really makes a huge difference in cooking time.

  • trisha says:

    when it comes to crockpots, i’ve found that size does matter! i have 3 — one large round, and two ovals, one being larger, the other one smaller. depending on what i’m making, i find shape matters as well. sometimes, like in the case of chops or cutlets, i prefer they have surface area and room to groove at the bottom of the crock, rather than “stacking” them. soups, chilis, a roast, things like that do well in my round crockpot. i’ve also found that *some* meats tend to stay more moist if i brown/sear them on the stove top before adding to the crockpot. i agree w/ Kelly: chicken can be tricky – i think because it’s so lean. for that reason, i like to use chicken w/ the skin left on. but the skin gets “rubbery” if not browned first….so browning the chicken on the stove-top is a typical step i use. unless i’m using chicken cutlets – in that case, they’re skinless, and i just toss them in raw. don’t give up! play around w/ your recipes and the timing, and maybe try using a small crockpot if drying out is a continued problem. Kelly – just discovered your site, and i think it’s FABULOUS! thanks so much for sharing! : )

  • Trina says:

    It appears both crocks are 6 quart. The primary items I’ve tried are chicken and roasts. Our fam isn’t much for soups and such.
    Thanks to both of you for the suggestions! I continue to tinker.

  • Jaime says:

    I just made these last night, but I have a question. Do you really think this is only enough for 4 servings? I can’t imagine eating 1/4th of this at once! 🙂

    • Kelly says:

      I think it depends on the cut of meat. Sometimes ours has a lot of fat that cooks off. So, in most cases, I wouldn’t plan on serving this dish to more than 4 adults.

  • Sheena says:

    I am getting ready to make this recipe this weekend, and I was just curious if you use salt at all? I don’t normally use much salt in my food, but I find I do need it when cooking red meat.

    • Kelly says:

      No, I make it exactly as written. You can always add salt before serving if you think it needs it after cooking.

      • Sheena says:

        Ok, so these turned out beautifully! I did end up adding a little bit of salt and at the last minute I decided to turn them into “Korean” tacos and topped with thinly sliced onion, jalapeno, cucumber and carrot with a tiny bit of vinegar based slaw and cilantro. Holy moly…I’m totally saving this recipe! The next day, I did more traditional tacos and just as yummy!

  • Donna says:

    Kelly can you suggest a substitution for chilli powder. Neither my husband nor I like this spice. Thanks!

  • Norma says:

    How long would you cook this recipe if you were only using 1/2 of this recipe? I have a 1 lb roast. Thanks!!

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  • Jess says:

    Can I cook this in my crockpot straight from the freezer? I work about 11-12 hour days and love the extra cooking time that comes from cooking a frozen block in the crockpot.

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