These 3-Ingredient Slow Cooker National Fajita Day Potatoes are the kind of easy side dish that saves dinner on a busy weeknight. Tossing raw unpeeled diced red potatoes right into the slow cooker keeps prep simple, and the fajita-inspired seasoning gives them a bold, savory flavor with almost no effort. It is a fun twist on classic slow cooker potatoes, especially when you want something hearty that fits right in with Tex-Mex style meals.
Serve these potatoes alongside grilled chicken, steak, or shrimp fajitas, or use them as a simple side for tacos, burgers, or roasted vegetables. They also work well with a dollop of sour cream, a sprinkle of shredded cheese, or fresh cilantro on top if you want to round them out into a more filling plate.
3-Ingredient Slow Cooker National Fajita Day Potatoes
Servings: 6
Ingredients
2 pounds raw unpeeled red potatoes, diced into bite-size pieces
1 packet fajita seasoning mix, about 1 ounce
1/4 cup olive oil
Directions
1. Wash the red potatoes, leave the skins on, and dice them into evenly sized bite-size pieces.
2. Add the diced potatoes to the slow cooker, drizzle with olive oil, and sprinkle the fajita seasoning evenly over the top.
3. Stir well so the potatoes are evenly coated, then cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, stirring once if convenient, until the potatoes are tender.
4. Taste and serve warm as a side dish, or top with chopped cilantro, shredded cheese, or sour cream if desired.
Variations & Tips
Add onions and peppers: If you do not need to keep it strictly 3 ingredients, sliced bell peppers and onions make these feel even more like classic fajitas. Add them during the last 1 to 2 hours so they soften without disappearing.
Make it crispier: For browned edges, spread the cooked potatoes on a sheet pan and broil them for a few minutes before serving. This is a great trick when you want a roasted-potato texture after the hands-off slow cooker time.
Meal prep tip: Dice the potatoes the night before and keep them submerged in cold water in the refrigerator. Drain and dry them well before adding to the slow cooker in the morning.
Seasoning tip: Different fajita packets vary in salt and spice, so taste the finished potatoes before adding any extra salt. If you like more heat, a pinch of chili flakes or cayenne works well.