These fajitas are hands off since you just throw everything in the slow cooker in the morning & it’s ready by dinner. I serve tortillas for the rest of my family, but I personally love the freshness of serving this over a quick salad.

1 1/2 lbs. flank steak, cut into 4 to 6 pieces
1 medium onion, chopped
1 green bell pepper, sliced
1 jalapeno pepper, seeded and chopped
2 garlic cloves, pressed
1 Tbs. chopped fresh cilantro
1 tsp. chili powder
1 tsp. cumin
1 tsp. coriander
3/4 to 1 tsp. salt
1 (10-oz.) can diced tomatoes and green chiles, drained
Flour tortillas
(optional salad instead of tortillas): romaine, tomatoes, cucumbers, red bell pepper

Toppings: shredded Cheddar cheese, sour cream, salsa Garnish: cilantro sprigs

Place steak in a 5-qt. slow cooker; top with onion and next 9 ingredients.
Cover and cook on HIGH 4 to 5 hours or on LOW 7 hours. Remove meat, and shred with 2 forks. Serve with tortillas and desired toppings. Garnish, if desired.

NOTE: I typically do a lower-carb option by making this into a salad. Just serve the fajitas over some romaine with some halved cherry tomatoes, diced cucumber, and red bell pepper.

4 to 6 servings