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Slow Cooker Shredded Beef Chimichangas

I wasn't quite sure how to title this recipe. To be clear, it is the beef that is cooked in the Slow Cooker, not the entire meal. That would be a soggy mess if made in a slow cooker so let's not go that route. What we have here is a shredded beef filling that is inside of a lightly fried tortilla then your choice of garnishes, like cheese, jalapenos and sour cream.

I will admit that I am not much of a crock pot person. I use it only a few times a year and even then it is typically to cook roasts. What about you guys? Am I missing out on a bunch of tasty food?

The only part of this recipe that might be tricky is folding the Chimichangas so the filling doesn't fall out when you fry it. Here is a great tutorial from Texas Cookin' at Home that explains it better than I can. Enjoy!

Slow Cooker Shredded Beef Chimichangas
Makes 8-10 servings

  • 2 to 3 pound chuck roast
  • 10 oz. can Ro-tel, your choice of flavor. We used Original (Tomatoes & Green Chilies)
  • 1 medium onion, diced
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1 pkg large flour tortillas
  • Garnish:
  • shredded cheese
  • sour cream
  • sliced jalapenos (We used Mezzetta Deli Sliced Tamed Jalapeno Peppers)

1. Add the first 5 ingredients to your slow cooker. Cook either on high for 3-4 hours or on low for about 6-8 hours (Follow the directions for your slow cooker if you aren't sure on the time). After it is cooked through, shred the beef with a fork. You might find it necessary to drain some of the liquid from your roast so it isn't too wet. Use your best judgement, if the meat seems a little dry, add a little liquid back.

2. Fill your tortillas with the shredded beef filling. Fold and secure with toothpicks (see tutorial above). Fry in oil that has been warmed to med-high for a few seconds on each side until browned. Remove and set to drain on a paper towel. Transfer to a plate and top with garnishes of your choice. Enjoy!

Recipe from...I'm not sure! I will have to track it down or figure out if we winged it. Sharing this recipe at the following fun link parties.


  1. My wife uses our crock pot fairly frequently. It's nice because most recipes are throw a bunch of stuff in the crock pot and come back hours later for something yummy. A lot of times it's used for roasting meat, but she also makes chili and stew. We also have an incredible recipe for Jambalaya that's paleo friendly. I'll see if I can dig and send it to you if you're interested. Also, I think there's a site where someone actually used the crock pot to cook every day for a whole year.

  2. I just love chimichangas, I must start using my crock pot more. This is an excellent recipe.

  3. Hi Ali,
    That's my sisters name!:) Ha Ha Either way thank you sooo much for the recipe. I'll definitely spread the word. If you'd like more crock pot recipes, stop by, and feel free to roam around.
    Thank you again, and whatever you do please keep it comin!!!

  4. Hey! I 'm a newer follower...thanks for sharing such great recipe ideas! I just wondered if I am missing a "Print" option for your recipes somewhere? Thanks again!

    1. Hi Amber - The print button is under each post, it is a grey and white button, next to all of the social media buttons (also grey). You have to be on the permalink for the post for it to show up. (Not just browsing through the main page or archived pages where many posts show up all at once)

  5. Replies
    1. Yes I think that would be fine :) I would suggest using 4 large boneless skinless chicken breasts for that. Cooking time should be the same.


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