Slow Cooker Cream Cheese Chicken Taquitos

I made a batch of tremendously good baked smothered chicken burritos the other day. The chicken was cooked slow all day, resulting in the perfect tender filling. I was still enjoying flashing back to those great burritos when I came across this idea for slow cooker cream cheese chicken taquitos. Just like the burritos, these taquitos are stuffed with fantastically tasty chicken that just falls apart as it cooks.
Slow Cooker Cream Cheese Chicken TaquitosThe creamy chicken and melted smooth cheese needed a little kick in my opinion, so I topped the taquitos with diced jalapenos and spicy salsa. Then all was right in the world again!

Slow Cooker Cream Cheese Chicken Taquitos
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the cream cheese chicken
  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper
  • 8 ounces cream cheese, cubed
  • 1/3 cup water
For the taquitos
  • 1/2 cup shredded Mexican blend cheese (or combine shredded extra sharp cheddar with taco seasoning)
  • 12 6 inch flour tortillas
  • Your favorite toppings (extra cheese, chopped fresh cilantro, salsa, jalapenos, green onions, etc)
Instructions
For the cream cheese chicken
  1. Add all of the chicken ingredients to a slow cooker.
  2. Cook on low for 8 hours or until the chicken is fall-apart tender, stirring occasionally.
  3. Remove the chicken and shred or chop as desired.
  4. Return chicken to the slow cooker, stir, and cook another 15 minutes.
For the taquitos
  1. Preheat oven to 400 F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Lay tortillas out onto a flat surface.
  4. Spoon 2-4 tablespoons of chicken into the middle of each tortilla.
  5. Top with 1-2 tablespoons of cheese.
  6. Roll tortillas up tightly and place seam-side down into the baking dish.
  7. Bake for 10 minutes or until cheese is melted and the tortillas are lightly browned and hardened.
  8. Serve with your favorite toppings.

Fowl Play Chicken on the Char-Broil Big Easy

Fowl Play marinade by The Shed BBQ adds tremendous flavor to any cut of chicken. As soon as I opened it I knew that I was in for nothing but goodness. I detected soy sauce. Apple juice. Citrus. It’s tangy with a slight hint of vinegar. Chicken marinated in Fowl Play comes out incredibly flavorful all the way through.
I used split bone-in chicken breasts, marinating them for 4 hours before placing them into the Big Easy. The skin doesn’t get crispy because of all that time in the marinade, but the meat… oh my goodness. So tender and juicy and good! Incredible. If you’re looking for a quick, painless way to make masterful chicken on the Big Easy this is it.

I was a bit worried that maybe some of the spices in Fowl Play might burn from the high heat in the Big Easy but they did not. You have to watch for that if you’re using anything with large chunks of things like minced garlic.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Fowl Play Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Instructions
  1. Place the chicken into a resealable bag or container.
  2. Add marinade to taste. Toss to coat.
  3. Seal and refrigerate for at least 4 hours, turning occasionally.
  4. Fire up your Big Easy.
  5. Transfer the chicken to the Big Easy basket.
  6. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  7. Remove and let rest 10 minutes before serving.

BBQ Chicken Pizza

Oh me how happy was I with this pizza? Darned happy, that’s how happy! All of my favorite things. Crunchy pizza crust. Moist, tender chicken, cheese, smoky BBQ sauce, and of course, some heat! BBQ chicken pizza was a big hit in our household, that’s for sure!
BBQ Chicken PizzaBBQ chicken pizza is also the easiest, tastiest way to use up leftover cooked chicken. You can also make this same recipe using leftover pulled pork or smoked brisket.

I used a smoky, hickory-flavored BBQ sauce since the chicken I used was roasted and didn’t have that much smoky flavor. If I was going to use smoked pork or beef I’d use a sauce without a smoky flavor since there’s already enough of that in the meat.

BBQ Chicken Pizza
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 pizza
 
Ingredients
  • 1 large pizza crust
  • 1/2 cup your favorite BBQ sauce (use a thinner, hickory-flavored sauce for the best results)
  • 10 ounces cooked chicken, chopped or shredded
  • 1/4 cup sliced red onion
  • 1/3 cup shredded smoked mozzarella cheese
  • 1/3 cup shredded mozzarella cheese
  • Chopped roasted jalapenos (or substitute sliced pickled jalapenos)
  • 2 tablespoons cilantro, chopped, for garnish
Instructions
  1. Preheat oven per pizza crust instructions.
  2. Brush some of the BBQ sauce over the pizza crust.
  3. Combine chicken and BBQ sauce. Spread evenly over the crust.
  4. Add onion, cheeses, and jalapenos.
  5. Bake per crust instructions.
  6. Garnish with chopped cilantro, slice and serve.

Spicy White Chicken Chili

Whew, oh boy! This isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! You pretty much open your pantry and grab everything in it that is spicy and throw it in a pot with some chicken, some beans, some roasted peppers, and some broth. Done!
I really enjoyed the smokiness of this spicy white chicken chili. There are so many different flavors coming together in every spoonful. I’m thinking you could easily make this a beef chili by substituting cooked crumbled ground beef (or small pieces of chuck) along with beef broth. Or you can easily go the turkey route, using crumbled cooked ground turkey.

Spicy White Chicken Chili
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon cumin (optional, or use less if you wish)
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon chipotle powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 poblanos, roasted, stems and seeds removed, chopped
  • 1 jalapeno, roasted, stems and seeds removed, minced
  • 2 cans chopped roasted green chiles
  • 1/4 cup chopped fresh cilantro
  • 4 cups chicken broth, divided
  • 3 cups cooked chicken, chopped or shredded
  • 1 lime, juiced and zested
  • 3 (15 ounce) cans cannelini beans, rinsed and drained
  • Your favorite toppings (shredded cheese, tortilla strips, sour cream, etc)
Instructions
  1. Heat oil in large Dutch or pot over medium-high heat.
  2. Add onion and cook for 5 minutes.
  3. Add the garlic and cook for another minute.
  4. Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
  5. Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
  6. Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
  7. Add the beans and cook another 15 minutes, adding more broth if necessary.
  8. Serve with desired toppings.

Raging River Chicken on the Char-Broil Big Easy

I’ve been using seasonings from Dizzy Pig for years. Everything they make is packed with flavor and is of the highest quality. Dizzy Pig has a wide variety of spice mixes available, like this Raging River seasoning that is absolutely perfect on a chicken roasted in the Char-Broil Big Easy. I made a beer-can version, but you can skip that step and just season the chicken and cook it as-is in the Big Easy. Either way, you get a great maple-infused herby flavor with just a slight spicy kick that is out-of-this-world great.

Raging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. Dangerously addicting.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Raging River Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry.
  3. Lightly brush the chicken with olive oil.
  4. Generously sprinkle the chicken with the seasoning.
  5. If opting to make beer can chicken open the can and drain (er... drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
  6. Place chicken into the basket and insert into the Big Easy.
  7. Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  8. Let rest 15 minutes before removing the beer can (if using) and carving.

Green Chile Rubbed Chicken on the Char-Broil Big Easy

When I saw that AlbuKirky Seasonings was having a sale, I jumped on it. I knew that Kirk’s Green Chile rub was going to be amazing on a chicken cooked in the Char-Broil Big Easy. Just that perfect hint of green chile peppers made each bite of this chicken perfect. You’re not talking spicy here, just wonderful pepper flavor. No need to add anything else. I used a whole chicken but you can of course use pieces or halves or heck, just wings. This right here is why I have a Big Easy. Well, three actually.
Seriously, the skin on this green chile rubbed chicken was crazy good. You have to exercise serious restraint. I recommend having a friend on hand to keep you from eating the entire thing before it’s even done resting.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Green Chile Rubbed Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Lightly coat the chicken in oil.
  3. Sprinkle chicken with the rub.
  4. Transfer the chicken to the Big Easy basket and cook until done, usually 20 minutes per pound.
  5. Let rest 15 minutes before serving.

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Colombian-Style Chicken on the Char-Broil Big Easy

There’s no denying that the Char-Broil Big Easy makes mighty fine chicken. Mighty tasty, mighty moist and mighty pretty. This Colombian-style chicken sets the bar really high when it comes to poultry on the Big Easy. Every bite is packed with a fantastic combination of spices and vegetables. I was reminded of the roasted chicken you could buy on the streets in South America.
Whenever I make a perfect chicken like this Colombian-style chicken on my Big Easy I laughingly ask myself: should I hire security to guard the patio? It’s just so good that I wouldn’t be surprised if some passerby jumped the fence to grab a taste! The aroma alone while the chicken is cooking is enough to drive you crazy!

I (obviously) used a whole chicken for this recipe, but pieces would work just as fine. Just don’t overlap them in the Big Easy or they won’t cook evenly.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Colombian-Style Chicken on the Char-Broil Big Easy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
Ingredients
  • 5 green onions, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon dried thyme
  • 1 tablespoon ground cumin (I used less)
  • 1 tablespoon paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white vinegar
  • 1 whole chicken 4-5 pounds, rinsed
Instructions
  1. Place all but the chicken into a blender and process until it forms a paste.
  2. Rub the paste all over the chicken, inside and out.
  3. Place in a large resealable bag or container and let marinade overnight.
  4. Fire up your Big Easy.
  5. Remove any remaining paste from the outside of the chicken (it will burn in the Big Easy if you do not).
  6. Transfer the chicken to the Big Easy basket and lower into the cooker.
  7. Cook for approximately 20 minutes per pound, checking for 165 F in several places before removing.

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Nashville Hot Chicken using the Vortex

I recently made ‘fried’ chicken on my Weber Performer grill using the Vortex insert. The chicken came out fantastic, which inspired me to then try making Nashville hot chicken in much the same way. Wow, oh wow, was it absolutely great chicken. Lightly crunchy, and a little spicy, it was a dish to remember. This method is definitely a great substitute for the traditional way of making Nashville hot chicken in a deep fryer.

I used split bone-in chicken breasts when I made this Nashville hot chicken. It’s our preferred cut of chicken, but you can use any cut you like. Just keep in mind that if you mix pieces that are greatly different in size some may be done before others. Smaller pieces can be checked for doneness after the 45 minutes cooking time.

Also check out my recipe for making ‘fried’ chicken using the Vortex.

Nashville Hot Chicken using the Vortex
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the dry brine
  • 3 pounds chicken cut into pieces (I used 4 large split bone-in breasts)
  • 1 tablespoon Kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
For the dip
  • 1 cup milk (I used buttermilk) Note: If you have pickle juice on hand, use 1/2 cup milk and 1/2 cup pickle juice instead
  • 2 large eggs
  • 1 tablespoon Louisiana-style hot sauce
For the dredge
  • 2 cups all-purpose flour
  • 2 teaspoons Kosher salt
For the spicy coating
  • 1/2 cup vegetable oil
  • 1-3 tablespoons cayenne pepper (I used 2 and found the flavor to be perfect, and not too terribly hot)
  • 1 tablespoon light brown sugar
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
For serving
  • Dill pickle slices
  • White bread slices
Instructions
For the dry brine
  1. Season chicken and place into a baggie or resealable container.
  2. Seal and refrigerate overnight or up to 24 hours.
For the dip
  1. Whisk together the milk, eggs and hot sauce in a pie pan or shallow bowl.
For the dredge
  1. Whisk together the flour and salt in a pie pan or shallow bowl.
For cooking
  1. Fire up your grill with the Vortex insert full of charcoal.
  2. Let the coals get good and ashed over.
  3. Working in batches, dredge the chicken in the flour. Shake off excess.
  4. Dip chicken into the milk mixture. Shake off excess.
  5. Return the chicken to the flour and dredge again. Shake off excess.
  6. Transfer chicken to the grill, placing it along the edges of the grill.
  7. Cover and cook for 15 minutes.
  8. Rotate the lid 90 degrees and cook another 15 minutes.
  9. Brush the chicken with the spicy coating. Rotate the lid 90 degrees and cook another 15 minutes
  10. Brush the chicken with the spicy coating. Rotate the lid 90 degrees and cook another 15 minutes
  11. Check for doneness. Remove when done and let rest 10-15 minutes before serving.
For the spicy coating
  1. Heat the oil in a small saute pan.
  2. Whisk in the remaining ingredients.
  3. Keep warm until ready to use.
For serving
  1. Serve garnished with dill pickle and white bread slices, if desired.