This post may contain affiliate links. Please read our disclosure policy.
Chicken chimichangas made in the slow cooker? Why yes! It’s possible! We’ve tweaked the classic deep-fried Tex-Mex favorite, making it quite a bit simpler (and a little less fried). You’ll be wowed by this crowd pleaser meal!
What is a Chimichanga?
According to Wikipedia, a chimichanga is “a deep-fried burrito that is common in Tex-Mex and other Southern U.S. cuisine.” It’s often filled with rice, cheese, beans, and meat. Then, it’s folded into a square-sized package and deep fried.
Our chicken chimichanga recipe is a little less fried and little simpler than traditional recipes, but just as delicious!
What Makes These Chimichangas So Good!
These really seem too good to be true. They are easy, mostly cooked in a slow cooker, AND can be a freezer meal. We assure you, they are tasty too! These also work really well to cook ahead of time and reheat for on-the-go lunches.
How to Make Chimichangas
Step 1: The first step to this slow cooker meal is to make the chicken filling. Place the well-seasoned chicken breasts in the crockpot with some broth and slow cook for just 3 hours.
Step 2: Then, shred the chicken and stir in cream cheese and salsa, adding more flavor and creaminess to the filling.
Step 3: Wrap the chicken filling up in each tortilla. We’ll instruct you in the recipe how to fold it into a square package.
Step 4: To give the chimichangas their signature crispy tortilla crust, you’ll quickly shallow pan-fry the chimichangas on either side and serve warm with your favorite Tex-Mex toppings.
What to Serve with This Chimichanga Recipe
Serve these easy homemade chimichangas with one of these side dishes for a divine Tex-Mex meal:
25+ Amazing Mexican Recipes
Looking for more easy, mouthwatering Mexican recipes? Be sure to browse through our round-up of 25+ Amazing Mexican Recipes!
Some of our reader favorites include:
- Chicken and Cheese Taquitos
- Fiesta Chopped Salad
- Mexican Soup
- Taco Bar
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 1 pound chicken breasts
- 2 tablespoons all-natural taco seasoning
- 3/4 cup store-bought or homemade Chicken Broth
- 1/4 cup cream cheese
- 1/4 cup all-natural salsa
- 1/4 cup whole wheat flour
- 1/4 cup water
- 6 burrito-size whole wheat tortillas (10″ diameter)
- 1/2 cup vegetable oil or avocado oil, divided (for shallow frying)
- Sour cream, salsa, guacamole, and shredded lettuce (optional, for topping)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Make It Now:
1. Rub both sides of the chicken breasts with the taco seasoning and place in a slow cooker. Add the broth. Cover and cook on low for about 3 hours, or until the chicken shreds easily. (Believe us on this timing. You don’t want to overcook your chicken!)
2. Using 2 forks, shred the chicken in the slow cooker. If there is any excess liquid in the slow cooker, remove it. Add the cream cheese and salsa, and gently stir until the cream cheese is melted.
3. In a small bowl, use a fork to mix the flour and water together to make the “glue” that will hold the tortillas shut.
4. Warm up the tortillas in the microwave for about 30 seconds, so they are easy to work with without tearing. Scoop about ½ cup of the chicken mixture and place in the middle of a tortilla. Fold the sides of the tortilla in toward each other so they overlap a bit. Then fold the top and the bottom, sealing off the opening to the chicken mixture. This will create a square-shaped chimichanga. Spread the flour paste under each of the overlapping parts of the tortilla to secure the flaps in place. Repeat with the remaining tortillas and chicken mixture. (Freezing instructions begin here.)
5. In a large skillet, heat ¼ cup of the oil over medium heat. (The oil should be hot enough to make the chimichangas sizzle when they’re placed in the pan!) Place a few of the chimichangas folded side down in the pan, making sure they do not touch. Cook for 2 to 4 minutes, turning once, or until the tortilla is golden brown on both sides. Repeat with the rest of the chimichangas and add oil as needed.
6. Serve warm with your favorite toppings.
Freeze For Later: Follow Steps 1-4. Place the assembled (but not fried!) chimichangas in an airtight freezer container or bag in a single layer. Separate layers with parchment paper. Freeze.
Prepare From Frozen: Let the meal thaw in the refrigerator for 24-48 hours. Cook as directed.
- This recipe is easy to double! Make twice as many and freeze half for another meal another day.
- It can sometimes be hard to find large whole wheat tortillas. I suggest looking at your local health food store. If you can find only medium ones, just decrease the amount of chicken in each chimichanga to ⅓ cup.
- If cooking 1 chimichanga at a time, use about 1 to 2 tablespoons of oil per chimichanga.
- When adding the cream cheese and salsa to the cooked chicken, feel free to also add pinto beans (rinsed and drained), chopped mild green chiles, or chopped chipotle chiles.
- Find this recipe and many other healthy, freezer-friendly ones in our cookbook, From Freezer to Table.