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!
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.
Hi! Just found you through Photograzing and I am so happy I did!
I have a couple of questions:
could you tell me the approx weight of the chicken?
and
I don’t have a slow cooker: do you think I could get away by simmering on the lowest setting of my induction stove top and frequently checking for doneness?
thanks a lot!
Hi Marcella, I’d think you could use about 1 pound of chicken – and I think without a slow cooker, the best way to make these would be by first baking the chicken or cooking it on the stove top with a little oil until cooked through. Then softened the cream cheese a bit before adding it, the spices, and the chicken (shredded or finely diced) to a bowl and mixing together. Then you could go ahead and spread the mixture into tortillas, roll tightly, and bake. Hope this helps!
I made these tonight, and I think I may have done something incorrectly. Do you let the filling cool first? Mine cooked the 8 hours, but was not thick enough to roll without a bit of a mess. It was still delicious, but where did I go wrong? Any help would be great 🙂 I am new to this and could use the guidance. Thanks for sharing this!
Hi Jessica! Are you sure that the amount of water was correct? Also, if you used very small chicken breasts, that might have been an issue as well. If you use the correct amount of water and medium-large chicken breasts, the mixture should chicken up nicely when you shred the chicken. Hope this helps!
mine came out a bit watery too but I used a slotted spoon to fill my tortillas
and that worked out perfectly. Very nice recipe!
This is in my crock pot right now! I used extra big chicken pieces…still looks a bit watery. It’s only on hour 3 of 4, so I’m still hopefull that it will be ok. I added diced bell pepper too, yum! I’m planning to do the super fast chicken shred with my kitchen aid once it’s done 🙂 Thanks for the yummy recipe!
Please tell me how your shred chicken with your kitchen aid — I have one and hate that step! lol
Just curious as to what type of tortilla you use and is it just because of taste preference or do you find one kind works better than another?? And do you have to grease or spray tortillas with oil a bit in order to get them crispy?
Hi Meredith, I used 6 inch flour tortillas for this recipe and if you spritz them a bit with some cooking spray before putting them in the oven they will get just a little bit crispy on the outside – mmmmm!
Just tried these – smelled DELICIOUS while it was cooking! I tried using corn tortillas, softened a bit in the microwave with a damp paper towel. They didn’t soften enough to roll (without breaking apart) however, and so I actually ended up layering the tortillas, cheese and chicken mixture in a baking pan and baking them for 10-15 min. They still tasted awesome! Next time though, I will either use flour tortillas, or soften the corn ones in a pan with some oil first.
These look so good and would be a great week night meal to make.