If you need a pretty hands-off recipe that the whole family likes, try these slow cooker chicken taquitos! It is a great recipe for the crock pot and would also be great for your next party! These chicken taquitos are in crispy tortillas and filled with a creamy chicken filling.
This is a delicious meal and the perfect main dish that would pair well with this simple kale salad. You can easily make these for a weeknight meal, Taco Tuesday, or celebrating Cinco de Mayo! For the full recipe, head to the end of the post.
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Ingredients
- Chicken breasts
- Taco seasoning - I use low-sodium taco seasoning and only half the packet.
- Cream cheese
- Water
- Garlic powder
- Green chiles
- Cheese - I used Mexican shredded cheese but you could definitely use cheddar cheese!
- Flour tortillas - You can use small tortillas but I used the burrito-sized tortillas for jumbo slow cooker taquitos!
- Cilantro - Fresh cilantro all the way!
- Avocado oil - Or use your favorite oil, such as olive oil.
- Salsa
- Guacamole
- Sour cream
See recipe card for quantities.
How to Make Slow Cooker Chicken Taquitos
Place the chicken breasts in the crockpot - Add the chicken breasts to a slow cooker and cover with taco seasoning. Add the cream cheese and water. Cook on high for 2-3 hours or low for 5-6 hours.
Preheat the oven - Once the chicken is cooked, preheat the oven to 425 degrees. Shred chicken with two forks in your slow cooker and then add the Mexican shredded cheese blend, garlic powder, and green chilis. Stir to combine.
Assemble the taquitos - Place a small amount of creamy chicken filing on each tortilla and sprinkle some of the fresh cilantro, then roll each tortilla up and place seam side down on a parchment paper lined baking sheet in a single layer. Repeat until you have filled each tortilla.
Top with oil - Brush avocado oil on top of each taquito.
Bake - Bake for 10 minutes or until the cheese melts and the tortillas are golden brown. For crispier taquitos, turn on the broiler and cook another 1-2 minutes.
Serve - Remove from the oven and serve with salsa, guacamole, and/or sour cream. Enjoy!
Hint: Keep an eye on the taquitos when broiling - they can brown really quickly!
Substitutions
Toppings - sliced green onions, plain Greek yogurt instead of sour cream
Additions - You can also add black beans, onion powder, or salsa to the chicken mixture.
Make it slow cooker buffalo chicken taquitos - add ⅓ cup buffalo sauce and ⅓ cup of bleu cheese crumbles!
Chipotle chicken taquitos from Half Baked Harvest would be another great variation!
Nutrition
This recipe is a good protein source from all the chicken in the taquitos!
To make it healthier, you could replace the cream cheese with plain Greek yogurt.
Equipment
Crock Pot/Slow Cooker - A nice, large 8-quart crock pot is the best! The bigger the better in my opinion.
Storage for Leftover Taquitos
Refrigerating:
- Let the taquitos cool down to room temperature.
- Place them in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps keep them from drying out.
- Place in the fridge for up to 3 to 4 days.
Freezing:
- Cool the taquitos completely after cooking.
- Line them up on a baking sheet, making sure they're not touching, and freeze them for about an hour or until they're firm. This step is called flash freezing, and it stops them from sticking together later.
- Once they’re firm, transfer the taquitos into a freezer bag - try to squeeze out as much air as possible to prevent freezer burn.
- Label the bag or container with the date and freeze for up to 3 months.
Reheating:
When you're ready to eat, you can reheat the taquitos directly from the fridge or freezer. Oven or air fryer will give the best results, making them crispy again:
- Preheat your oven to 400°F (200°C).
- Place taquitos on a baking sheet and heat for about 10-15 minutes if refrigerated, or about 20 minutes if frozen. No need to thaw them first!
FAQ
You can but I think chicken breasts works best for this recipe!
I would not recommend corn tortillas. They tend to rip a lot easier than flour tortillas.
Related
Looking for other recipes like this? Try these:
Slow Cooker Chicken Taquitos
Ingredients
- 2 chicken breasts boneless, skinless
- ½ packet taco seasoning
- 6 ounces cream cheese
- ¼ cup water
- 2 teaspoons garlic powder
- 4 ounces green chiles
- 1 ½ cup shredded Mexican cheese blend
- 8 burrito-sized flour tortillas
- Fresh cilantro finely chopped
- Avocado oil
- Salsa for serving
- Guacamole for serving
- Sour cream for serving
Instructions
- Place chicken breasts in a slow cooker and cover with taco seasoning. Add the cream cheese and water. Cook on high for 2-3 hours or low for 5-6 hours.
- Once the chicken is cooked, preheat the oven to 425 degrees. Shred the chicken with two forks in your slow cooker and then add the Mexican shredded cheese blend, garlic powder, and green chilis. Stir to combine.
- Place a small amount of chicken mixture on each tortilla and sprinkle some of the fresh cilantro, then roll each tortilla up and place seam-side down on a baking sheet. Repeat until you have filled each tortilla.
- Brush avocado oil on top of each taquito.
- Bake for 10 minutes or until the cheese has melted and the tortillas start to brown. For crispier taquitos, turn on the broiler and cook another 1-2 minutes.
- Remove from the oven and serve with salsa, guacamole, and/or sour cream. Enjoy!
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