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Make It Now:
1. Make the Filling: Add the broth (or water) and taco seasoning to a slow cooker and whisk together. Add the chicken breasts, turning them around in the liquid to make sure they’re coated on all sides. Cover and cook on LOW for 2 1/2 – 3 hours, or until the chicken shreds easily. (Believe us on this timing. You don’t want to overcook your chicken!)
2. Remove the chicken to a cutting board and shred with two forks. Drain most of the excess liquid from the slow cooker and return the chicken to the crockpot. Add the cream cheese and salsa, and gently stir until the cream cheese is melted.
3. Make the “Glue”: In a small bowl, use a fork to mix the flour and 2 tablespoons water together to make the “glue” that will hold the tortillas shut.
4. Fold the Chimichangas: In the middle of a tortilla, place a generous 1/2 cup of the chicken mixture. 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 (or you can make rectangle-shaped) chimichanga. Using your fingers or pastry brush, 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. Pan-Fry the Chimichangas: In a large skillet, heat enough oil to cover the bottom of the pan (about 2-3 tablespoons) over medium heat until shimmery. The oil should be hot enough to make the chimichangas sizzle when they’re placed in the pan. Place 2 chimichangas folded side down in the pan, making sure they do not touch. Cook for 2 to 3 minutes, carefully turning once, until the tortilla is golden brown on both sides. Repeat with the rest of the chimichangas and add more oil as needed. To keep the chimichangas warm while making multiple batches, place them on a sheet pan that has a wire rack on top. Keep warm in a 200°F oven.
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. Seal tightly and freeze.
Prepare From Frozen: Let the meal thaw in the refrigerator for 24-48 hours. Cook as directed, starting with Step 5.