Slow-Cooker Salsa Verde Skirt Steak Fajitas Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality tomatillo salsa verde with a bright, tangy taste. If you prefer a smoother sauce, blend the salsa before adding it.

The green chiles can be chopped finer if you want them less noticeable. For extra depth, consider adding a pinch of cumin or garlic powder, though the video keeps it simple.

To make this ahead, prepare the layers in the slow cooker insert the night before and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Variations

• Spicy Chipotle Version: Add 1-2 chipotle peppers in adobo sauce, minced, along with the salsa verde. This adds a smoky, spicy depth. Reduce the green chiles if you prefer less heat. The chipotle pairs beautifully with the creamy cheese.
• Chicken Salsa Verde: Substitute boneless, skinless chicken thighs for the skirt steak. Cook on low for 6-7 hours, then shred. The chicken will be equally tender and soak up the salsa verde flavors. Adjust the cooking time to ensure the chicken reaches 165°F (74°C).
• Bean and Corn Addition: Stir in a can of drained black beans and a cup of frozen corn during the last 30 minutes of cooking. This adds texture and makes the dish more substantial. The beans and corn soak up the sauce without diluting it.
• Creamy Avocado Finish: After shredding the meat, stir in one diced avocado just before serving. The avocado adds a fresh, creamy contrast to the tangy sauce. Serve immediately so the avocado stays bright. This is a great way to add a cooling element.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little broth or water if the sauce is too thick.

Store leftover steak mixture in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or broth when reheating to loosen it. The dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

This dish is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low for 8 hours. The flavors will meld beautifully. You can also cook the full recipe, then freeze individual portions for quick future meals.

Serving ideas

Serve the steak mixture in warm flour tortillas as fajitas, with additional salsa, chopped cilantro, or lime wedges if desired. The creamy, tangy filling also works well over rice, in tacos, or as a topping for nachos. For a low-carb option, serve over lettuce cups or cauliflower rice.

This dish is hearty on its own, but it pairs well with Mexican rice, refried beans, or a simple green salad.

For a complete meal, set out bowls of toppings like diced avocado, pico de gallo, and shredded lettuce. The leftovers are even better the next day as the flavors continue to develop.

Frequently asked questions

Recipe card

Slow-Cooker Salsa Verde Skirt Steak Fajitas

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb skirt steak, sliced into strips
• 2 cups tomatillo salsa verde
• 1 can (4 oz) diced Hatch green chiles
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese
• warm flour tortillas, for serving

Instructions

1. Place the sliced skirt steak strips evenly in the bottom of the slow cooker. Spread them out so they cover the base, but do not worry about browning—the slow cooker will do the work.
2. Pour the tomatillo salsa verde over the steak, then sprinkle the diced Hatch green chiles evenly on top. Use a spoon to gently nudge the chiles into the sauce.
3. Dollop the sour cream over the salsa in spoonfuls, then sprinkle the shredded Monterey Jack cheese evenly over the top. Do not stir; the layers will meld during cooking.
4. Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4 hours, until the steak is fork-tender and easily shreds. Do not open the lid during cooking unless necessary. Let it rest for 3 minutes before slicing.
5. Use two forks to shred the steak directly in the slow cooker. Stir the shredded meat into the sauce until well coated. Let the mixture rest for at least 3 minutes before serving.
6. Warm the flour tortillas according to package directions. Spoon the steak mixture onto the tortillas and serve immediately, letting everyone assemble their own fajitas.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

18 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.