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Slow Cooker Cheesy Chicken Taquitos Recipe

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4.1 from 14 reviews

These Slow Cooker Cheesy Chicken Taquitos are a delicious and easy-to-make Mexican-inspired appetizer or meal. Tender slow-cooked chicken is mixed with cream cheese, cheddar, and taco seasoning, then wrapped in flour tortillas and baked until crispy and golden. Served with salsa, these taquitos are perfect for a casual family dinner or entertaining guests.

  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings (about 12 taquitos)

Ingredients

Chicken Mixture

  • 3 boneless, skinless chicken breasts (2-3 depending on size)
  • 1 ounce taco seasoning (1 packet)
  • 6 ounces cream cheese
  • ¼ cup water
  • 1½ cups shredded cheddar cheese

Taquitos

  • 12 6-inch flour tortillas
  • 1 tablespoon butter (melted)
  • 2 cups salsa (for serving)

Instructions

  1. Prepare the Slow Cooker: Place the chicken breasts in the slow cooker and sprinkle the taco seasoning evenly over them. Add the cream cheese and pour in the water to add moisture for cooking.
  2. Cook the Chicken: Cover and cook on high for 2-3 hours or on low for 5-6 hours until the chicken is fully cooked and tender. If using frozen chicken, increase the cook time accordingly to ensure thorough cooking.
  3. Preheat the Oven: Before assembling the taquitos, preheat your oven to 400°F (200°C) to get it ready for baking.
  4. Shred the Chicken: Using two forks, shred the cooked chicken directly in the slow cooker. Then stir in the shredded cheddar cheese until it is well incorporated and slightly melted.
  5. Assemble the Taquitos: Lay out each flour tortilla and place a small amount of the cheesy chicken mixture on one side. Roll each tortilla tightly around the filling and place them seam-side down on a baking sheet to prevent them from unrolling while baking.
  6. Butter and Bake: Brush the outside of each taquito with the melted butter to help them crisp up. Bake in the preheated oven for 8-12 minutes or until the edges are golden and crispy.
  7. Serve: Remove the taquitos from the oven and serve warm with salsa on the side for dipping. Enjoy the cheesy, crispy goodness!

Notes

  • For extra crispiness, you can broil the taquitos for the last 1-2 minutes, but watch carefully to avoid burning.
  • If you prefer corn tortillas instead of flour, lightly warm them before filling to prevent cracking when rolling.
  • Leftover taquitos can be refrigerated for up to 3 days and reheated in the oven or air fryer for best results.
  • Add chopped jalapeños or hot sauce to the chicken mixture for a spicy kick.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Appetizer
  • Method: Slow Cooking and Baking
  • Cuisine: Mexican

Find it online: https://avascooking.com/slow-cooker-cheesy-chicken-taquitos-recipe/