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Slow Cooker Creamy Jalapeno Cheddar Taquitos

Preparation 20 Cook Time 4-80 Serves 8     adjust servings

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.

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