Slow-Cooker Salsa Verde Skirt Steak Fajitas

This slow-cooker salsa verde skirt steak is the ultimate dump-and-go dinner. Just layer skirt steak strips, tangy tomatillo salsa, green chiles, sour cream, and Monterey Jack in the Crockpot, then walk away.

Hours later, you return to tender, spice-braised meat in a creamy, bubbling sauce. Serve it with warm tortillas for a meal that feels like a fiesta with almost no effort.

Skirt steak is a thin, flavorful cut that benefits from long, moist cooking. In this recipe, it simmers gently in a vibrant salsa verde, absorbing the bright, tangy flavors of tomatillos and Hatch chiles.

The sour cream and Monterey Jack melt into a rich, creamy sauce that coats every strip. This is a set-it-and-forget-it dinner perfect for busy weeknights or casual gatherings. With minimal prep and maximum flavor, it's destined to become a family favorite.

Ingredients

Why this recipe works

The slow cooker provides a gentle, even heat that breaks down the connective tissue in skirt steak, transforming a tough cut into melt-in-your-mouth tender strips.

The long cooking time allows the meat to absorb the tangy, slightly spicy salsa verde, infusing every bite with flavor. Because the ingredients are layered without stirring, the sour cream and cheese create a creamy sauce that doesn't curdle.

This method is foolproof: no searing, no babysitting, just a simple dump and forget. The layers of salsa, chiles, and dairy meld together as they cook, creating a cohesive sauce that clings to the meat. The result is a dish that tastes like it simmered all day—because it did—but with a fraction of the effort of traditional stovetop braises.

Notes and substitutions

Skirt steak is the hero here, but flank steak or sirloin can be substituted. Look for skirt steak that is already sliced into strips, or slice it yourself against the grain for maximum tenderness.

The tomatillo salsa verde should be a good-quality jarred or fresh salsa, not a thin green enchilada sauce, to ensure the right consistency and flavor.

Hatch green chiles add a mild, earthy heat; if unavailable, use any canned diced green chiles. For a spicier version, choose hot Hatch. Full-fat sour cream and Monterey Jack are essential for a smooth sauce; low-fat versions may separate. Serve with warm flour tortillas, and consider adding rice or beans on the side.

• skirt steak: flank steak or sirloin, sliced thin
• tomatillo salsa verde: green enchilada sauce for a smoother texture
• Monterey Jack cheese: pepper Jack for extra heat or a mild cheddar
• sour cream: Greek yogurt (plain, full-fat) for tang

Equipment

• Slow cooker (Crockpot)
• Measuring cups
• Serving spoon
• Cutting board
• Chef's knife