Slow Cooker Cream Cheese Chicken Taquitos
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Flavorful creamy chicken made in the slow cooker, then rolled up in soft tortillas and baked or a few minutes until crispy! An easy and tasty meal you’ll want to make again and again!
Try these other Mexican inspired dishes next! Like my Beef Enchiladas, Mexican Salsa Recipe for Canning, and Easy Beef Empanadas.
The Cinco de Mayo foodie festivities are continuing around here.I suppose we are sort of working in reverse here with churros for dessert yesterday and cream cheese chicken taquitos for dinner today. But that’s just how we do it around here. We totally have ice cream before carrots and breakfast for dinner. We like to keep things interesting.
Slow cooker meals are some of my favorites. For one thing, the whole set-it-and-forget-it part really speaks to me. I’m especially good at the forgetting part. I love that dinner time rolls around and suddenly it’s “oh hey we should eat something. Hey look at that, dinner is ready!”.
These cream cheese chicken taquitos are one of the easiest dishes you will ever make. And one of the yummiest! The cream cheese chicken is creamy and flavorful, seasoned perfectly with just a couple of spices. Just throw it all in the crock pot and a few hours it’s ready to be rolled up and thrown in the oven for a few minutes to get nice n’ crispy.
My husband, who is not normally a big taquito-lover , went crazy for these! We were practically in tears when the last one was gone and we already have plans to make them again! Perfect for Cinco de Mayo or any other day of the year!!
What people are saying about these Slow Cooker Cream Cheese Chicken Taquitos
“I made these today for like the 3rd or 4th time because we love them so much! I added a little pepper jack cheese along with a mexican blend shredded cheese and I also cooked some green pepper and green chiles with the chicken mix in the crock pot. Turned out delish!” – Lacey
“Thank you for this incredibly easy and delicious recipe! I am a total beginner and it was such a success I am moving on to your other recipes and keeping this one a favorite to use again and again for sure 
thank you for sharing!” – Amber
“This recipe is amazing!! I made it last night for my family! My dad, who’s the cook in our house, said he would pay money for that in a restaurant! Absolutely phenomenal! Thank you so much for this recipe! Definitely going into the favorite recipes folder!!” – Brianna
“I tried it tonight, it was delicious! My husband and picky 2 years love them I added white onion and used pressure cooker instead of crock pot( because that was very last minute decision to make this) but it turned out good! I also added sower cream on chicken mixture before rolling the taquito:) I will make them again, thanks for the great and easy recipe!” – Naomi
Slow Cooker Cream Cheese Chicken Taquitos
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt and pepper, to taste
- 8 ounces cream cheese
- ⅓ cup water
- ½ cup shredded colby or Mexican blend cheese
- 12 6 inch corn or flour tortillas
- optional: cilantro, salsa, sour cream, or other toppings as desired
Instructions
- Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
- Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
- Preheat oven to 400. Place about 1/4 cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
it burnt on low for 8 hours with all the correct ingredients
EASY and huge Hit
Lucky this recipe didn’t burn down my house! My gut was telling me that 1/3 cup was not enough liquid, so I doubled it and still felt like I needed to do more but hesitated and I wish I wouldn’t have because it severally burned! I left it on low for 6 hours while I was at work and I came home to a nasty smelling house and a totally burnt mess in my crockpot. Needless to say we had to do take out.
Does the recipe call for 2 whole chicken breasts, or 2 halves?
It calls for 2 whole chicken breasts, unless they’re really big pieces, then you can probably get away with one.
This is a favorite in our family and for guests! We add a drained can of corn and black beans to the crockpot also- so good! Sometimes we make a double batch and freeze half of the mixture. It thaws and reheats perfect. Everyone always asks for the recipe!
I’ve made this before and LOVED it! I’m now responsible to make these for a group of 16. Can I make the chicken mixture ahead of time (shred/melt, all the good stuff) and refridgerate? If so, would I need to heat it back up prior to filling in tortillas and placing in oven? I just don’t want to be slave to crock pot prior to making since I’ll also be leading a group in art project while cooking.
This was my same question. Did you get a reply?
I am so sorry Jonee that you’ve never received a reply! Yes, you can totally prepare the chicken ahead of time but I would recommend reheating it before you put it in the tortillas 🙂