Crockpot Steak Fajitas
of flank or ribeye steak
I used ribeye in the photos
green bell pepper
red bell pepper
mild, medium, etc – feel free to choose how spicy you want this to be
Cans Mild Green Chilies
Cans Diced Tomatoes
Each of Garlic Powder
Onion Powder, and Ground Cumin
Each of Paprika and Cayenne Pepper
Dash of Liquid Smoke
Place the steak(s) on the bottom of the crock pot and drizzle with olive oil, flip to coat
Add all of remaining ingredients, except the Liquid Smoke.
Cook on low for 6 hours, until the steak is tender enough to shred easily (if you’re in a time crunch, cook the steak on high for 2-3 hours)
Remove the steak to a bowl or cutting board and shred.
Place the steak back into the crock pot, add a couple dashes of Liquid Smoke, and cook for an additional 20-30 minutes to allow the steak to absorb the juices.
Serve with corn or flour tortillas and your favorite fajita toppings.