Time 8h25m Yield 8 servings. Number Of Ingredients 16 Steps:
Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.
Time 6h10m Number Of Ingredients 12 Steps:
Spray slow cooker with non-stick cooking spray. Place all ingredients in slow cooker and mix gently, until all spices are incorporated Cook on low for 4-6 hours or high for 2 hours. Serve with tortillas, shredded cheese, pico de gallo, and guacamole.
Time 4h25m Yield 10 Number Of Ingredients 11 Steps:
Spray a slow cooker with a light coating of cooking spray. Add tomatoes, green and red bell peppers, onions, chile peppers, garlic, vegetable oil, cumin, chili powder, and oregano. Mix with a large spoon until all vegetables are coated with oil and spices. Cook on Low for 4 to 6 hours or on High for 2 hours.
Time 8h10m Yield 6 servings. Number Of Ingredients 14 Steps:
Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. , Add the onion, peppers and cilantro. Cover and cook until meat is tender, 1-2 hours., Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. If desired, serve with sour cream, salsa, cilantro and lime wedges., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Time 8h20m Yield 6 Number Of Ingredients 13 Steps:
Cut flank steak into 6 equal portions and place in a slow cooker. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours, until steak is fall-apart-tender. Remove steak and shred. Return to slow cooker. Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.
Yield 10 servings Number Of Ingredients 13 Steps:
Add half of the sliced peppers and onions to your slow cooker. Layer the chicken and coat all sides with taco seasoning. Top with garlic, the juice from one lime, and tomatoes (be sure to drain). Add the remaining peppers and onions, cover and any remaining lime juice. Cook on high for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!
