Chicana-In the Crock Pot

Recipe by Red Chef Mama
READY IN: 5hrs 20mins


  • 3
    lbs steak (Sirloin, Chuck Roast, London Broil)
  • 1
    tablespoon vegetable oil
  • bell pepper (1 Each ( Red, Yellow, Orange and Green)
  • 1
    large red onion
  • 1
    jalapeno (May omit if you don't like things to spicy)
  • 3
    garlic cloves, Minced
  • 2
    (14 1/2 ounce) cans diced tomatoes (I like the onion and garlic)
  • 1
    cup salsa (Any kind you prefer)
  • salt and pepper
  • ranch style beans or refried beans, Tortillas and Rice for Serving


  • Cut the steak, bell peppers, onion and jalapeno into bite sized pieces or strips.
  • Heat the vegetable oil in a large pan over medium-high heat.
  • Add the vegetables to the heated pan and cook until crisp-tender.
  • Add the steak and garlic to the pan with the vegetables and cook until steak is browned.
  • Add both cans of tomatoes, the salsa, and salt and pepper to taste to the pan.
  • Pour the mixture into your crockpot and cook on low for 5-8 hours.
  • Serve with tortillas, rice and beans.
  • NOTE: I gave this such a long cooking time because it definitely does not bother it to be cooked for 8 hours in the crockpot. However, it is typically done and tender in 5 hours.