Slow Cooker Veggie Fajitas

10 minutes in the morning is all you need to have a hot, flavorful, healthy dinner for your family at the end of the day!

If you don't like to fuss with a lot of chopping, measuring, and general prep work, then this is a great recipe for you.

I love this recipe because you just throw everything together in the crock pot and then, almost magically, six hours later you have a tasty dinner that is also healthy!

Whoever thought of slicing up onions and bell peppers into strips, and freezing them in convenient 14 ounce bags, has my eternal thanks. I use those puppies on a regular basis. I usually have about four bags of them in the freezer at any given time. That way they are handy when I need them!

I also love love LOVE frozen chopped onion. For most recipes, frozen chopped onion works just fine. However, even if it isn't quite as good as fresh, I still think that, for most weeknight meals, having the convenience of just dumping pre-chopped onion out of the bag instead of peeling an onion and chopping it, totally wins.

It even wins out over using the food processor, which makes the chopping easy, but adds to the clean-up effort.

Diced tomatoes are another pantry staple for me. I use them all the time (much to Thing 2's dismay, because he does not like tomato, whether it is fresh, canned, roasted, pureed... you name it, he hates it). And let's not forget canned green chilies...such an easy way to add lots of flavor!

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📋 Recipe Card

Slow Cooker Veggie Fajitas

Recipe Author: Kristin

No chopping required! Easy, healthy, and tasty!

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Course Entree

Cuisine Mexican

Servings 8

Calories 51 kcal

Ingredients

 

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• ▢ 14.5 ounces diced tomatoes (1 can, lightly drained)
• ▢ 4.5 ounces green chilies (1 can, lightly drained)
• ▢ 14 ounces pepper and onion strips (2 bags)
• ▢ 3 teaspoons cumin
• ▢ 3 teaspoons chili powder
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon garlic salt
• ▢ 1 ½ tablespoons vegetable oil

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Instructions

 

• Add all ingredients to the crock pot and mix well
  14.5 ounces diced tomatoes, 4.5 ounces green chilies, 14 ounces pepper and onion strips, 3 teaspoons cumin, 3 teaspoons chili powder, 1 teaspoon dried oregano, ½ teaspoon garlic salt, 1 ½ tablespoons vegetable oil
• Cook on low for 4-6 hours.
• Serve on tortillas.
• If desired, serve with guacamole, sour cream, and cilantro.

Nutrition

Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 218mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 46.6mg | Calcium: 34mg | Iron: 1.4mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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