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4/5 (1)Category Main CourseCuisine MexicanTotal Time 6 hrs 15 mins
Place chicken inside a crock pot. Cover with salsa and drop chicken bouillon cubes on top. Cover and cook on low for 6 hours, or on high for 3-4 hours.
Prepare the jalapeno cream cheese while the chicken is cooking. Combine cream cheese, milk, chopped jalapeno, chicken base paste, and garlic salt in a chopper or food processor until smooth. Keep in the fridge until time to use.
Remove chicken from crock pot and place in a bowl. Use two forks to shred the chicken, then place back in the crock pot with the liquid and stir together.
Preheat the oven to 350° F. Place a tortilla on a plate and add 1/3 c. chicken to the center. Fold the sides in and roll the tortilla to form a chimichanga. If excess liquid starts to ooze out, pour it into the crock pot or a bowl.
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