Slow Cooker Shredded Beef Chimichangas Recipe for Flavorful Weeknights

This slow-cooker shredded beef chimichanga is surprisingly simple to prepare at home. Whenever I try a new Mexican restaurant, I judge it by the chimichanga—so I developed an easy version that yields tender, flavorful beef without a lot of fuss.

The method is straightforward: cook stew meat slowly with a few seasonings and broth until it falls apart, then wrap the shredded beef in a flour tortilla and quickly fry until golden. Top with your favorite sides and garnishes for a satisfying meal that’s both delicious and effortless.

This shredded beef is versatile—use it for burritos, tacos, salads, or pair it with a crockpot beans recipe for a complete plate. It’s great with black beans or pinto beans and pairs well with cheddar, salsa, sour cream, lettuce, or guacamole.

I like using stew meat because it’s convenient and often budget-friendly. It’s already cut into pieces, and when cooked low and slow in a crockpot it becomes very tender. If you prefer, buy a roast on sale, cut it into pieces, and use that instead—either way the slow cooking makes even inexpensive cuts taste great.

For an easy weeknight shortcut, I sometimes cook a large batch—about five pounds—freeze portions, and reheat as needed. Reheated shredded beef works perfectly inside a freshly fried tortilla and tastes like it was just made.

Please leave a comment and let me know how you like this recipe.

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Recipe

Healthy, Easy Shredded Beef Chimichanga Recipe

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5 from 2 reviews

• Author: Rebecca Baron
• Prep Time: 20
• Cook Time: 270
• Total Time: 4 hours 50 minutes
• Yield: 6 1x
• Category: Main Dish
• Cuisine: Mexican

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Description

These crockpot chimichangas are a breeze: place seasoned stew meat in the slow cooker, let it cook until tender, then wrap and fry for a crispy finish. It’s an easy recipe that delivers big flavor.

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Ingredients

Scale

• 1 Pound Beef Stew Meat
• ½ Cup Beef Broth
• 2 Cloves Garlic, minced
• 1 ½ tsp Chili Powder
• ½ tsp Ground Cumin
• ½ tsp Salt
• 1 tsp Dried Oregano
• ¼ tsp Black Pepper
• 6 Large Flour Tortillas (or your preferred tortillas for dietary needs)
• Avocado oil or other frying oil

Serve with any of the following:

• Cheddar Cheese
• Salsa
• Sour Cream
• Lettuce
• Black beans or pinto beans
• Guacamole

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Instructions

1. Place stew meat, beef broth, garlic, chili powder, cumin, salt, oregano, and pepper in a crockpot. Cook on high for 4 hours or low for 8 hours. Remove the meat and shred with two forks or tongs.
2. Pour about 1 inch of oil into a frying pan and heat over medium-high. Lay tortillas flat and divide the shredded beef among them, arranging the meat in a rectangle. Fold two sides of each tortilla inward, then roll it up tightly.
3. Fry the chimichangas in the hot oil, turning them once each side until evenly browned and crispy. Remove and drain on paper towels.
4. Serve hot over beans or on a plate with desired toppings such as cheese, salsa, sour cream, lettuce, or guacamole.

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