Slow Cooker Cream Cheese Chicken Taquitos

The 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!

Course Main

Cuisine American

Keyword chicken, slow cooker

Prep Time 5

Cook Time 8 30

Total Time 8 35

Servings

Calories 2556kcal

Author Based on a recipe from Le Creme de la Crumb

Equipment

Ingredients

For the cream cheese chicken

2 chicken breasts boneless skinless
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Kosher salt
freshly ground black pepper
8 ounces cream cheese cubed
⅓ cup water

For the taquitos

½ cup Mexican blend cheese shredded, 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

Add all of the chicken ingredients to a slow cooker.
Cook on low for 8 hours or until the chicken is fall-apart tender, stirring occasionally.
Remove the chicken and shred or chop as desired.
Return chicken to the slow cooker, stir, and cook another 15 minutes.

For the taquitos

Preheat oven to 400 F.
Spray a 9" x 13" baking dish with non-stick spray.
Lay tortillas out onto a flat surface.
Spoon 2-4 tablespoons of chicken into the middle of each tortilla.
Top with 1-2 tablespoons of cheese.
Roll tortillas up tightly and place seam-side down into the baking dish.
Bake for 10 minutes or until cheese is melted and the tortillas are lightly browned and hardened.
Serve with your favorite toppings.

Notes

You can use rotisserie chicken and cut the cook time to 2 hours.

Nutrition