Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup red salsa or salsa verde
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 large flour tortillas (10-12 inch)
  • 16 oz canned refried beans
  • 2 cups shredded Monterey Jack cheese
  • 4 tbsp melted butter
  • 1 cup heavy cream
  • 1.5 cups shredded white American cheese
  • 4 oz canned diced green chiles

Instructions:

  1. Place chicken thighs in the slow cooker.
  2. Whisk salsa, chili powder, cumin, paprika, garlic powder, salt, and pepper in a small bowl, then pour over the chicken.
  3. Scatter diced onions and minced garlic over the top.
  4. Cover and cook on low for 6 hours until the chicken shreds effortlessly with a fork.
  5. Remove chicken to a bowl, shred it, and stir back in about 1/4 cup of the cooking liquid.
  6. Warm the tortillas in the microwave for 20 seconds until they are soft and pliable.
  7. Spread 2 tablespoons of refried beans in the center of each tortilla, top with the shredded chicken and a sprinkle of Monterey Jack cheese.
  8. Fold the sides in and roll tightly like a burrito. Place seam side down on a baking sheet.
  9. Brush the tops and sides generously with the 4 tbsp of melted butter.
  10. Bake at 400°F for 15 minutes until the shells are golden brown and crackling.
  11. Whisk heavy cream, American cheese, and green chiles in a saucepan over medium low heat until velvety and smooth. Pour over the hot chimichangas.