Looking for a quick and delightful dinner that the whole family will love? These easy chicken chimichangas are filled with tender, slow-cooked chicken and topped with your favorite fresh ingredients, making them the perfect weeknight meal that comes together in no time.
When life gets busy and errands seem to stretch from dawn till dusk, it can be a real challenge to get a hearty meal on the table. It seems that any day we venture out for errands, it is a full-day affair. The thought of coming home and preparing a complex meal after shopping for groceries can be overwhelming. That’s why I cherish slow-cooker recipes that simplify meal prep and keep us nourished.
These easy chicken chimichangas are a blessing on such days. They combine the ease of a slow-cooked chicken filling with the delightful crispiness of a fried tortilla. Best of all, they can be ready in less than 30 minutes after a day of errands, and practices, making them a perfect weeknight dinner.
Why I Love the Slow Cooker
I find slow cooker meals to be a true lifesaver, especially when our schedule is packed. On days when I don’t want to spend much time in the kitchen, these chicken chimichangas come to the rescue. While the cooking isn’t entirely done in the slow cooker, it does most of the heavy lifting. The rich aroma of the seasoned chicken cooking all day fills the house with comfort, making the final preparation a joy rather than a chore.
By the time we return home, all that’s left to do is assemble and fry these delicious chimichangas. This method allows us to enjoy a homemade meal without the stress of last-minute cooking.
What is a Chimichanga?
For those unfamiliar, a chimichanga is essentially a deep-fried burrito. It’s a delectable treat where you assemble a burrito, secure it with a toothpick, and fry it until it’s golden and crispy. Traditional chimichangas can be quite greasy, but I’ve found a method that cuts down on excess oil while still achieving that satisfying crunch.
Instead of deep-frying, I use a small amount of oil in a skillet, turning the chimichangas to brown both sides. This technique results in less grease, making the chimichangas much lighter and easier to enjoy.
Ingredients for Chicken Chimichangas
Let’s dive into the ingredients that make these chimichangas so scrumptious:
Boneless Skinless Chicken Breasts: Tender and versatile, chicken breasts are the perfect choice for a flavorful filling. They cook up beautifully in the slow cooker, absorbing all the seasoning and salsa.
Salsa: Adds a burst of flavor and moisture to the chicken. You can choose mild or medium depending on your family’s spice tolerance.
Taco Seasoning: This mix of spices brings that classic taco flavor to the chicken, blending perfectly with the salsa.
Refried Beans: Adds a creamy texture and extra protein. They act as a binding agent for the filling, enhancing the overall taste.
Mexican Blend Cheese: A mix of cheeses like cheddar, Monterey Jack, and others melts beautifully, giving the chimichangas that gooey, cheesy goodness.
Flour Tortillas: The sturdy base for your chimichangas. Choose large tortillas for easier folding.
Cooking Oil: For frying. A small amount is all you need to achieve a crispy exterior.
For Toppings: Fresh salsa, sour cream, leaf lettuce, and tomato. These add a burst of freshness and color to your chimichangas.
How to Make Chicken Chimichangas
Prepare the Chicken: Place the boneless skinless chicken breasts into your slow cooker. Pour in the jar of salsa and sprinkle the taco seasoning over the top. Set the slow cooker to low and let it cook for 4 hours. If you’re running a bit late, don’t worry—keeping it on low for a bit longer won’t hurt.
Shred the Chicken: Once the chicken is cooked through and tender, shred it with two forks right in the slow cooker. The meat should fall apart easily, absorbing the flavors from the salsa and seasoning.
Assemble the Chimichangas: Pour a thin layer of cooking oil into a deep skillet—just enough to cover the bottom. Heat the oil over medium heat. While the oil heats, lay out an 8-inch flour tortilla and spread a thin line of refried beans down the center. Top with a generous spoonful of the shredded chicken mixture and a sprinkle of Mexican blend cheese.
Fold and Secure: Fold in the sides of the tortilla, then bring the ends in and overlap to form a neat package. Secure each chimichanga with a toothpick to keep it together during frying.
Fry the Chimichangas: Carefully place the chimichangas in the hot oil. Cook for about 1-2 minutes per side, or until they are golden brown and crispy. Flip gently using tongs to avoid splashing. Once browned, drain them on a paper towel-lined plate to remove any excess oil.
Top and Enjoy: Serve your chimichangas with your favorite toppings. Fresh salsa, a dollop of sour cream, crisp leaf lettuce, and diced tomato make delightful additions. Feel free to add any other toppings you love!
Storing & Reheating Leftovers
If you have any leftover chimichangas, you can store them for later enjoyment. Simply let them cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 3 days.
To Reheat:
- Oven Method: Preheat your oven to 350°F (175°C). Place the chimichangas on a baking sheet and heat for about 10-15 minutes, or until warmed through and crispy. This method helps retain their crispiness.
- Skillet Method: Heat a small amount of oil in a skillet over medium heat. Add the chimichangas and cook, turning occasionally, until heated through and crispy, about 5-7 minutes.
Freezing: You can also freeze cooked chimichangas for up to 2 months. Wrap each chimichanga tightly in plastic wrap and aluminum foil before placing them in a freezer bag. To reheat, bake from frozen at 375°F (190°C) for 25-30 minutes or until heated through.
By storing and reheating properly, you can enjoy the deliciousness of these chimichangas even on your busiest days!
These chicken chimichangas are a wonderful example of how a bit of preparation can lead to a delicious, home-cooked meal even on the busiest days. I’d love to hear how they turn out for you! Please share your thoughts in the comments below, and if you enjoyed this recipe, don’t forget to leave a five-star rating in the recipe card. Also, tag me on Instagram @therusticelk to show off your culinary creations. For more tasty recipes and kitchen inspiration, follow me on Facebook.
Tex Mex Recipes to Try Next:
- Easy Venison Tacos Recipe Using Ground Meat: A hearty and flavorful twist on a classic favorite.
- Wet Burrito: A saucy and satisfying meal that’s sure to please.
- Venison Fajitas | How to Make Deer Steak Fajitas: Delicious, seasoned steak fajitas perfect for any occasion.
Easy Chicken Chimichangas
These easy chicken chimichangas are filled with tender, slow-cooked chicken and gooey melted cheese, wrapped in a crispy tortilla. Perfect for a quick and satisfying weeknight dinner, they come together in less than 30 minutes after a day of errands.
Ingredients
- 3 Boneless Skinless Chicken Breasts, Skinless Chicken Breasts
- 1 Pint Salsa
- 2 OZ Taco Seasoning, two packets
- 15 OZ Refried Beans
- 1 Cup Mexican Blend Cheese
- 8 8" Flour Tortillas
- Cooking Oil, for frying
Toppings
- Salsa , (as desired)
- Sour Cream, (as desired)
- Leaf Lettuce , chopped
- Tomato, diced
Instructions
- Place the chicken breasts in a slow cooker. Pour in the salsa and sprinkle with taco seasoning. Cook on low for 4 hours.
- Shred the chicken once it's cooked.
- Heat a small amount of cooking oil in a deep skillet over medium heat.
- Spread a thin layer of refried beans down the center of each tortilla. Top with shredded chicken and cheese.
- Fold in the sides of the tortilla, then bring the ends in and overlap. Secure with a toothpick.
- Fry the chimichangas in the hot oil, turning once, until golden brown, about 1-2 minutes per side. Drain on paper towels.
- Serve with salsa, sour cream, chopped lettuce, and diced tomato. Enjoy!
the Country Wife
Tuesday 25th of July 2017
These sound awesome! And easy which is a major plus!
Danielle McCoy
Tuesday 25th of July 2017
So easy, we can't have anything that isn't easy in this house or it won't happen LOL.
Jenn D
Wednesday 30th of March 2016
Great...now I am hungry for Mexican food! ;) Thanks for linking to the Homestead Blog Hop!
Danielle McCoy
Saturday 2nd of April 2016
Well, that is the goal!
April J Harris
Tuesday 29th of March 2016
You Chimichangas sound delicious! Love the spices you have used. Thank you for sharing this lovely recipe with us at the Hearth and Soul Hop.
Danielle McCoy
Saturday 2nd of April 2016
They are delicious. I hope you try them out!
Helen Fern
Sunday 20th of March 2016
This looks like it should be for dinner!! Thanks for sharing on "What's for Dinner" linky!
Danielle McCoy
Monday 21st of March 2016
It should definitely be for dinner! Thank you for hosting the hop :).