Healthy slow cooker fajita stew

fix-it and forget-it lightly I’ve noticed that a lot of readers come here looking for crockpot and slow cooker recipes. Since I aim to please, I’ll be sharing a few of the ones I’ve recently made for my family.

This one is based on a recipe by Sara Puskar and
Nancy Wagner Graves that was featured in FIX-IT and FORGET-IT LIGHTLY: Healthy, Low-Fat Recipes for Your Slow Cooker.

Slow-Cooker Fajita Stew

Makes 8 servings

(Ideal slow cooker size: 3- or 4-quart)


  • 3 lbs. stew meat*
  • 3 small onions, chopped
  • 2 Tbsp. McCormick’s Taco Seasoning
  • 14-oz. can diced tomatoes, undrained
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces


  1. Trim excess fat from stew meat and cut into 2 inch pieces.
  2. Combine with onion in slow cooker.
  3. Mix together taco seasoning and undrained tomatoes. Pour over beef.
  4. Place cut-up peppers on top.
  5. Cover. Cook on low 6-8 hours or until beef is tender.

Nutritional information per serving for top round steak:

  • 320 calories
  • 7g fat
  • 85mg cholesterol
  • 330 mg sodium
  • 31g total carbohydrate
  • 2g fiber
  • 3g  protein

Weight Watchers POINTS depend on the type of meat used. All other ingredients are “free.”


  • *Boneless beef top round steak is good. I used venison. You could try buffalo or even a pork loin roast.
  • Serve with corn tortillas, salsa, cilantro and avocado slices.
  • You can also make a fajita bowl by serving the stew over brown rice or cooked quinoa.

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