Chicken and Steak Fajitas - The Magical Slow Cooker

You can make Chicken and Steak Fajitas at the same time in the crockpot! Has a great sauce and plenty of onions and bell peppers.

A spoon holding a scoop of chicken and steak fajita mixture.

Are you a chicken or steak fajita fan? I like a little of both! That’s why I created this chicken and steak fajita recipe (all in one pot). I add great flavor to these fajitas and the chicken and steak turn out ultra tender and ready for piling on tortillas.

Ingredients for chicken and steak fajitas on a table.

Key Ingredients

Chicken: Boneless skinless chicken breasts are cut into strips.

Steak: You can cut up any style of lean steak or use stir fry style meat.

Vegetables: A white onion and 2 bell peppers, I use red and green.

Salsa: This makes a tomato based sauce and gives great depth to the fajitas.

Other Seasonings: To complete the fajita flavor, I add a taco seasoning packet and squeeze over lime juice.

How to Make Chicken and Steak Fajitas

  1. Dump it all in and walk away—peppers, onions, chicken, and steak cook together in the sauce.
  2. Stir and serve once everything is cooked through and tender.
Adding salsa to a slow cooker.
Steak and chicken added to a slow cooker.
Lime and taco seasoning on top of ingredients in a slow cooker.

Tips & Variations

Add Shrimp: Want a trio of meats? Add the shrimp during the last 30 minutes (or last hour if frozen). You know they are done when they curl up and are pink.

Veggie Add Ins: You can add mushrooms (halved) or add some heat with a poblano or jalapeno pepper.

Sauce Change: If you don’t want a tomato-based sauce, you can drizzle the dish with a little oil and add a cup of chicken broth. Other choices besides salsa include tomatillo salsa (green salsa) or enchilada sauce.

A spoon taking a scoop of fajita meat and veggies from a crockpot.

How to Serve Chicken and Steak Fajitas

Tortillas: Warm corn or flour tortillas in a dry skillet on the stove-top. Or you can wet a paper towel, wrap the tortillas, and heat gently in the microwave.

Toppings: We love pico de gallo, sour cream, and guacamole.

Sides: Serve with the classics, refried beans, and Mexican rice.

Three chicken and steak fajitas in front of a slow cooker.

Is it Safe to Cook Chicken and Beef Together?

Yep, totally safe. As long as the chicken is cooked through to 165°F, you’re good. After 6 hours on LOW, everything is fully cooked. I just keep the chicken on one side and the steak on the other so it’s easy to check and the textures stay right.

  • Add the sliced onions and bell peppers to the slow cooker, mix them together.

  • Pour over the salsa.

  • Add the steak on one side of the slow cooker, then the chicken on the other.

  • Cut the lime in half and squeeze over the chicken and steak.

  • Sprinkle over the taco seasoning evenly.

  • Cook on LOW for 6 hours.

  • Serve on tortillas with your desired toppings.

Slicing the onions and peppers thickly will help them stay more intact during the cooking time.
If you want a mild fajita, use mild salsa and a mild taco seasoning.
Tortillas and toppings are not included in nutritional values.

Calories: 379kcal | Carbohydrates: 24g | Protein: 52g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 1664mg | Potassium: 1341mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3282IU | Vitamin C: 93mg | Calcium: 95mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Chicken and Steak Fajitas

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