The first thing most people ask when they see this recipe is “how did you make these with a slow cooker?” And the second question is always, “can I have another one?!”
Creamy, spicy and absolutely delicious, these crockpot Chicken Taquitos bake up a big bowl of creamy shredded chicken, which is then then stirred together with fresh-chopped jalapenos, rolled into mini tortillas and baked until golden brown. Quick and simple, these yummy noshes are as great to eat for dinner as they are to snack on! You’ve simply got to grab your slow cooker and give this one a try!
Bake Until Golden & Crispy
A full batch of this creamy chicken filling will make about 16-24 taquitos. To bake them all at once, you’ll need an extra-large baking sheet like the Good Cook AirPerfect Nonstick 18×13″ Half-Sheet Cake Pan. With a channeled surface for airflow and even baking, this easy-to-clean nonstick pan makes it easy to bake a big batch crispy, golden taquitos. If you’re entertaining friends or prepping for big family meal, game-day party or neighborhood potluck, an full sized sheet pan is indispensible for prep and serving big portions. Buy online now.
Tried This Recipe?
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Slow Cooker Creamy Jalapeno Cheddar Taquitos
Make your own baked chicken taquitos, filled with a creamy crockpot chicken. This simple recipe can be prepped in the morning, then finished just 15 minutes before dinner. A kid-friendly, family-friendly, everyone-loves-it dish. Especially great for game day parties!
- 2 pounds boneless, skinless chicken breast
- ¾ cup chicken broth
- 1 (8 oz) box cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 jalapeno, seeded and chopped
- 1½ cups shredded cheddar cheese
- 16 small flour tortillas
- Nonstick olive oil cooking spray
Place chicken breast, broth, cream cheese, garlic powder, dried onion, cumin, chili powder and salt in a 4-6 quart slow cooker. Cover and cook on high for 3-4 hours, or on low for 5-7 hours. Use two forks to shred the chicken right in the slow cooker. Stir in jalapeno and cheddar cheese. Preheat oven to 425° F. Spoon about ¼ cup of shredded chicken mixture into the center of each tortilla. Roll tortillas around the center filling, leaving the two ends open. Place on a parchment-lined baking sheet. Spray each taquito generously with cooking spray. Bake 10-15 minutes, or until the cheese is melted and the tortillas begin to brown slightly. Allow to cool slightly before serving with Avocado Sour Cream Dipping Sauce. To make Avocado Sour Cream Dipping Sauce: Puree avocado, sour cream, lime juice and cilantro in a blender or small food processor.