Name: Chicken and Steak Fajitas Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 2 bell peppers (any colors, sliced about a half-inch thick); 1 sweet yellow onion (sliced about a half-inch thick); 1 lime; 1 lb. sirloin steak (sliced about 3/4 inch thick); 1 lb. boneless skinless chicken breasts (sliced about 3/4 inch thick); 16 oz. jar salsa (medium pace picante recommended); 1.25 oz. taco seasoning; Tortillas (as needed); Your favorite fajita toppings (such as sour cream, cheese, guacamole, chopped cilantro, etc.)

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Introduction

Chicken and steak fajitas are a flavorful and easy slow cooker meal perfect for busy weeknights. Tender strips of meat and sweet peppers cooked slowly in salsa create a delicious filling for warm tortillas. Customize with your favorite toppings for a tasty Tex-Mex feast.

The image shows a close-up of a stew in a black cooking pot, lifted by a metal ladle. The dish has multiple layers: chunky pieces of cooked chicken and beef with a brown seared texture, mixed with thick strips of cooked green and red bell peppers, and soft, translucent cooked onions. The stew is covered in a rich, reddish-brown tomato sauce, lightly garnished with small green herb pieces. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 bell peppers (any colors), sliced about a half-inch thick
1 sweet yellow onion, sliced about a half-inch thick

16 oz. jar salsa (medium pace picante recommended)
1 lb. sirloin steak, sliced about 3/4 inch thick

1 lb. boneless skinless chicken breasts, sliced about 3/4 inch thick
1 lime

1.25 oz. taco seasoning
Tortillas and your favorite toppings

Instructions

Step 1: Add the sliced onions and bell peppers to the slow cooker and mix them together evenly.

Step 2: Pour the salsa over the vegetables in the slow cooker.
Step 3: Place the steak on one side of the slow cooker and the chicken on the other side.
Step 4: Cut the lime in half and squeeze the juice over both the chicken and steak.

Step 5: Sprinkle the taco seasoning evenly over the meat and vegetables.
Step 6: Cover and cook on LOW for 6 hours until the meat is tender.
Step 7: Serve the cooked fajitas on warm tortillas with your choice of toppings.

Tips & Variations

For extra flavor, marinate the steak and chicken in a little lime juice and taco seasoning before cooking.
Use different colored bell peppers for a vibrant presentation.
Try adding sliced jalapeños if you prefer more heat in your fajitas.

Serve with toppings like sour cream, guacamole, shredded cheese, and fresh cilantro for added freshness.

Storage

Store leftover fajita filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Tortillas are best stored separately to keep from becoming soggy.

How to Serve

The image shows a slow cooker filled with a cooked dish consisting of three main layers: at the bottom, brown cooked chunks of beef with a tender texture; the middle layer contains orange-red cooked chicken pieces; the top layer features thick slices of green and red bell peppers and cooked onion strips in a rich reddish-brown sauce, garnished with small green herb leaves scattered around. A metal spoon lifts a mix of these ingredients, showing the layers clearly, and the whole inside of the cooker has a glossy, saucy look. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of meat for this recipe?

Yes, you can substitute with flank steak or skirt steak for the beef and thighs for the chicken. Just adjust cooking time if needed to ensure tenderness.

Can I freeze the cooked fajita mixture?

Absolutely. Freeze the cooled fajita filling in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.