Freezer-friendly homemade chimichangas? From 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 freezer meal!
Our chimichangas seem too good to be true. They are easy, made in a slow cooker, AND a freezer meal. And we assure you, they are tasty! If you own our cookbook, From Freezer to Table, this recipe might look a tad familiar. We can’t share very many of our 75+ whole foods freezer meals with you on the blog, but our publisher said we can share this one. Yay!
The first step to this slow cooker freezer meal is to make the chicken filling. While it cooks in the slow cooker, it is infused with Mexican flavors. Then you stir in cream cheese at the end giving it a reach creaminess. To give the chimichangas their signature crispy tortilla crust, simply wrap that filling up and give it a quick, shallow pan-fry.
If you want more easy, delicious, and healthy freezer meals at your fingertips, check out our cookbook here. Not only is it beautiful and at an affordable price, but we’ve heard over and over again that this is the most useful cookbook people own. Watch this 1 minute video to see the entire book…
Delicious and easy slow cooker meal that works great as a freezer meal, too.
- 1 pound chicken breasts
- 2 tablespoons all-natural taco seasoning
- ¾ cup store-bought or homemade Chicken Broth
- ¼ cup cream cheese
- ¼ cup all-natural salsa
- ¼ cup whole wheat flour
- ¼ cup water
- 6–8 burrito-size whole wheat tortillas (10″ diameter)
- ½ cup vegetable oil or avocado oil, divided (for shallow frying)
- Sour cream, salsa, guacamole, and shredded lettuce (optional, for topping)
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 3 to 4 hours, or until the chicken shreds easily.
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, 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.
TO FREEZE: Place the assembled chimichangas in an airtight freezer container or bag and separate layers with parchment paper. Freeze.
TO PREPARE FROM FROZEN: Let thaw in the refrigerator for 24 hours. Cook as directed.
- 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 chipotle chiles.
If you like this, you’ll love our 101 Slow Cooker Freezer Meals!