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Slow Cooker Fajita Vegetables

Rated as 4.75 out of 5 Stars

"These slow-cooked vegetables are perfect for Mexican fajita night. Serve with warmed tortillas and lots of shredded Tex-Mex cheese."
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4 h 25 m servings 78
Original recipe yields 10 servings


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  1. Spray a slow cooker with a light coating of cooking spray. Add tomatoes, green and red bell peppers, onions, chile peppers, garlic, vegetable oil, cumin, chili powder, and oregano. Mix with a large spoon until all vegetables are coated with oil and spices.
  2. Cook on Low for 4 to 6 hours or on High for 2 hours.

Nutrition Facts

Per Serving: 78 calories; 2.7 12.8 2.2 0 145 Full nutrition

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Read all reviews 4
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No changes. Will make again but maybe use some different ingredients I cook based on what is in the pantry but always prefer fresh veggies. I like crunch so I need to watch the cooking time fo...

Will most definitely make again !!!!

we originally came up with this recipe as we had to provide dinner for 20 at our family reunion. We had a nice Mexican salad,mexican rice in a slow cooker and bbq'd the beef and chicken on the g...

I used some salsa verde in place of the can diced green chile peppers. I did these on high for 2 hours and they were perfect! This does make a lot. Using for several recipes for my week.