Today we’re making the best Mexican chimichangas recipe you’ll ever eat, and it comes together so easily thanks to making the chicken chimichanga filling in a slow cooker or crock pot!
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The recipe for Chimichangas is believed to have originated either in Sonora, Mexico, or outside of Phoenix, Arizona, during the early 1950s. And folks, it’s really nothing more than a deep fried burrito!
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Feel free to be creative with your fillings, but chicken chimichangas are probably the most popular, stuffed with a filling of seasoned shredded chicken, sour cream, guacamole, and aged cheddar cheese. Hope you enjoy our Chimichangas recipe!
Chicken Chimichangas
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 cups chicken broth
- 2 cup diced onion
- 2 tablespoons chopped cilantro
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper
- 2 boneless chicken breast halves
To Serve
- 1 lime
- Flour tortillas
- Sour cream and guacamole for topping
Instructions
- In a large slow cooker, mix together all of the ingredients.
- Heat for 4-6 hours, or until chicken pulls apart. Shred, salt to taste and add a squeeze of lime.
- Build chimichangas, roll up, and deep fry for a few minutes. Drain on paper towel and serve!