Slow Cooker Beef Chimichangas Recipe

Introduction

Slow Cooker Beef Chimichangas are a delicious, hands-off way to enjoy crispy, flavorful Mexican-inspired tacos. Tender shredded beef slow-cooked to perfection is wrapped in tortillas and fried to a golden crisp, making a satisfying meal for any occasion.

Ingredients

• 3 lbs. chuck roast
• 10 oz. can Rotel tomatoes
• 1 cup beef stock
• 1.25 oz. taco seasoning packet
• 3 garlic cloves, minced
• 12 6″ flour tortillas
• 2 cups vegetable oil for frying (you may need more or less)

Instructions

1. Step 1: In your slow cooker, combine the chuck roast, Rotel tomatoes, beef stock, taco seasoning, and minced garlic. Stir gently to mix and cook on HIGH for 4 hours or LOW for 8 to 9 hours.
2. Step 2: When the chuck roast is tender and easily shreddable, remove it from the slow cooker along with some cooking liquid. Shred the beef using two forks.
3. Step 3: Place about ¼ cup of shredded beef onto each flour tortilla. Fold in the sides and roll the tortilla tightly to enclose the beef. Repeat until all beef is used.
4. Step 4: Pour enough vegetable oil into a cast iron pan to reach about 3 inches deep. Heat the oil over medium-high heat until it reaches 350℉.
5. Step 5: Fry the chimichangas in batches, turning occasionally, for 3 to 4 minutes or until golden brown and crispy. If they start to open or fall apart, secure them with toothpicks while frying.
6. Step 6: Let the chimichangas cool for a few minutes before serving. Enjoy them with sides like Spanish rice, cilantro, refried beans, salsa, sour cream, and lime wedges.

Tips & Variations

• For extra flavor, add chopped onions or jalapeños to the slow cooker mixture.
• Use flour tortillas fresh from the package to prevent cracking when rolling.
• To make this recipe lighter, brush the rolled chimichangas with oil and bake at 400℉ for 20 minutes instead of frying.
• Swap beef for shredded chicken or pork for a different protein option.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 350℉ for about 10 minutes to retain crispiness, or warm in the microwave for convenience but expect softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beef filling ahead of time?

Yes, you can cook and shred the beef a day in advance. Store it in the refrigerator and assemble the chimichangas just before frying.

What if I don’t have a deep-frying thermometer?

You can test the oil temperature by dropping a small piece of tortilla into the oil—if it sizzles and rises to the surface quickly, the oil is hot enough for frying.

Slow Cooker Beef Chimichangas Recipe

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★★★★★

4.4 from 100 reviews

• Author: lilan
• Total Time: 4 hours 15 minutes (High) or 8 hours 15 minutes (Low)
• Yield: 12 chimichangas 1x

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Description

Slow Cooker Beef Chimichangas are a delightful Tex-Mex dish featuring tender, shredded beef cooked low and slow with savory seasonings, wrapped in warm flour tortillas, and fried to golden-crispy perfection. This recipe combines the convenience of a slow cooker with a classic frying method to bring you flavorful, satisfying chimichangas perfect for family dinners or gatherings.

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Ingredients

Scale 1x2x3x

Beef Filling

• 3 lbs. chuck roast
• 10 oz. can Rotel tomatoes
• 1 cup beef stock
• 1.25 oz. taco seasoning packet
• 3 garlic cloves, minced

For Assembly

• 12 6″ flour tortillas

For Frying

• 2 cups vegetable oil (for frying; you may need more or less)

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Instructions

1. Prepare the Beef Filling: In your slow cooker, combine the chuck roast, Rotel tomatoes, beef stock, taco seasoning, and minced garlic. Stir to mix all ingredients together evenly. Cover and cook on HIGH for 4 hours or LOW for 8-9 hours, until the beef is tender and easily shreddable.
2. Shred the Beef: Once the beef is cooked, remove the chuck roast carefully to a bowl along with some of the cooking liquid to keep the meat moist. Use two forks to shred the beef finely.
3. Assemble the Chimichangas: Place about ¼ cup of the shredded beef onto the center of a flour tortilla. Fold the sides in, then roll the tortilla tightly around the filling. Repeat this process until all the shredded beef is used.
4. Heat the Oil: Pour enough vegetable oil into a cast iron skillet or deep frying pan to be at least 3 inches deep. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
5. Fry the Chimichangas: Carefully place the chimichangas in the hot oil in batches. Fry each side for 3-4 minutes or until the tortillas are golden brown and crispy. If the chimichangas start to open or fall apart during frying, secure them with toothpicks to hold their shape.
6. Drain and Serve: Remove the fried chimichangas from the oil and let them drain on a paper towel-lined plate to remove excess oil. Allow them to cool for a few minutes before serving.
7. Serving Suggestion: Serve the chimichangas accompanied by Spanish rice, fresh cilantro, refried beans, salsa, sour cream, and lime wedges for a complete and delicious meal.

Notes

• Use fresh garlic for the best flavor in the beef filling.
• Ensure the oil stays at a steady temperature of 350°F to avoid greasy or undercooked chimichangas.
• If you do not have a cast iron skillet, use a heavy-bottomed frying pan for frying.
• To make cleanup easier, line your serving dish with paper towels to absorb excess oil.
• Leftover chimichangas can be reheated in the oven to maintain crispiness.

• Prep Time: 15 minutes
• Cook Time: 4 hours (High) or 8-9 hours (Low)
• Category: Main Dish
• Method: Slow Cooking and Frying
• Cuisine: Tex-Mex

Keywords: Slow Cooker Chimichangas, Beef Chimichangas, Tex-Mex Slow Cooker Recipe, Crispy Chimichangas, Shredded Beef Chimichangas