Semi Slow Cooker Chicken Chimichangas

Semi Slow Cooker Chicken Chimichangas | Little Kitchen, Big Bites

I’m not quite sure where it came from, but we started calling our little one *baby chimichanga*.  We’re kind of weridos when it comes to nicknames so I suppose it shouldn’t be a surprise {our dog has been affectionally known as boogerdog and muttling for quite some time}.  I think it started with the fact that she loves to be swaddled, which we call *burrito-ing* her.  As I’m writing this, I’m realizing how odd we are.  Oh well.

One day I realized that I had never actually made a chimichanga.  Which is odd because I love burritos and I love fried food.  Why not try making the one thing that marries them together?  Well, other than the obvious reason…because they’re horribly bad for you.  But for a special treat, and in honor of our sweet baby chimichanga, I decided to go for it.  Mostly in the slow cooker, but with a decent amount of actual cooking involved as well.  But frying things is fun, so it’s all good.

This made a bunch of chimichangas…way too many for the two of us to eat in one sitting.  Instead of frying them all at once, I decided to wrap up the burritos, fry the ones that we were going to eat, and toss the others in the fridge to fry as we wanted them {be careful on the frying time…you can see that I burned some of ours!}.  You could probably freeze them as burritos too and just microwave them when you’re hungry.

Semi Slow Cooker Chicken Chimichangas | Little Kitchen, Big Bites


Semi Slow Cooker Chicken Chimichangas
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
  • 4 boneless skinless chicken breasts
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red bell pepper, diced
  • 1 medium sized jar salsa
  • 1 can green chiles
  • 1 can refried beans
  • 1 package fajita seasoning
  • 1 cup dry white rice
  • 1 cup cheddar cheese, plus additional to garnish, if desired
  • ½ cup cilantro, chopped, plus additional to garnish if desired
  • 8-10 large flour tortillas
  • 1 cup vegetable oil
  • Sour cream, green onions, avocado, guacamole, or whatever else you'd like to garnish
  1. Combine chicken, onion, peppers, salsa, chiles, beans, and seasoning in the slow cooker.
  2. Cook on low for 7-9 hours.
  3. Shred chicken with two forks.
  4. Stir in cheddar cheese, cilantro and rice and cook on high for 30 - 60 minutes, until rice has absorbed cooking liquid and become fluffy.
  5. Pour vegetable oil into a heavy skillet or high sided cooking pan and heat.
  6. Use a slotted spoon to scoop out the mixture into the middle of the tortillas, and roll into burritos.
  7. Cook the burritos, starting with the seam side down, in the oil for about 2 minutes per side, or until they are browned and crunchy.
  8. Remove from oil and let sit on paper towels to drain excess.
  9. Serve hot and garnish as desired.

Semi Slow Cooker Chicken Chimichangas | Little Kitchen, Big Bites

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