Today I want to share a stupid simple recipe I created with the help of my friend, the slow cooker.
Y’all. I use my slow cooker for everything. It is the only way my small family functions. Benny and I both work full time, work out regularly, and try to stay social. I couldn’t keep us fed if it weren’t for my crockpot!
One of my favorite recipes right now is slow cooker chicken chimichangas! They are so delicious, easily customizable, and great to work in on a busy week.
What you need:
-1/3 cup orange bell pepper
-1/3 cup red bell pepper
-1/3 cup yellow bell pepper
-3 cups of salsa
-chicken broth, just a splash!
-tortillas, normal size; they usually come in 10-packs
-3 to 4 chicken breasts
-1 packet taco seasoning
-1 tablespoon of butter, melted
-shredded cheese, 2 cup bag
Makes: 6 to 8 chimichangas depending on how much you stuff them. This time I made 7. Previously I’ve made 6.
First, dice the onion and bell papers and put the in the crockpot. Place the chicken on top of the onion and peppers, and cover the chicken with 1 1/2 cups of salsa, the taco seasoning, and a splash of chicken broth. Cook on low for 5-6 hours.
Preheat your oven to 350 degrees F. Spray a pan with vegetable oil.
Place the chicken in a large bowl, and shred it. Add the other 1 1/2 cups of salsa.
Now begins the chimichanga stuffing!
Lay chicken in the center of the tortilla, and top with shredded cheese.
Next, fold the top and bottom of the tortilla, and brush with melted butter.
Fold in one side, brush it with butter, and roll over to second side, sealing with butter.
Place the chimichanga in the pan, and continue the process.
Brush the tops with butter, and they are oven ready!
Bake at 350 for twenty minutes. Then pour queso on top, and bake to crisp perfection for another ten minutes.
While the chimichangas are baking, I like to make rice and refried beans for sides.
There you have it, slow cooker chicken chimichangas! Not difficult, but definitely tasty!
What are some of your favorite slow cooker recipes for a busy week?