Slow Cooker Cream Cheese Chicken Taquitos

Slow Cooker Chicken Tacquitos 1

Slow Cooker Chicken Tacquitos 2

Slow Cooker Chicken Tacquitos 3

Slow Cooker Chicken Tacquitos Text

 

Happy Friday, everyone! I hope you’ve all had a productive and fulfilling week at work as you get ready now to kick your feet up and have a relaxing weekend. And of course what better way to enjoy a weekend than watching college football? This recipe makes an excellent football food (they’re portable, clean, and individually served), but it’s really great for any day of the week!

Like most slow cooker recipes, this one is extremely simple. I love that the delicious, creamy filling is made in the crock-pot and then you just bake them in the tortillas for a couple minutes to make them crispy and delicious! This is also a really budget-friendly recipe because you’ll already have most of the ingredients on hand, and only 2 chicken breasts is enough for 12 taquitos! That will easily feed 4 people.

This is also a super customizable recipe. The recipe below is very basic, and you can add whatever ingredients you like! Examples would be cilantro, diced green chilies, rotel tomatoes, etc. I will say that the basic recipe below is good, but slightly bland. I think next time I’ll add a little more of the seasoning to give it more of that “Mexican” flavor.

Slow Cooker Cream Cheese Chicken Taquitos

Yields: 4 servings

Serving Size: 3 taquitos

Slow Cooker Cream Cheese Chicken Taquitos

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt + pepper
  • 8 ounces cream cheese
  • ⅓ cup water
  • ½ cup shredded colby or Mexican blend cheese
  • 12 6-inch corn or flour tortillas
  • optional: salsa, sour cream, guacamole or other toppings as desired

Directions

  1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 6-8 hours or on high 4 hours.
  2. 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.
  3. Preheat oven to 400. Place about ¼ 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. Spray lightly with cooking spray.
  4. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

Notes

You could substitute the chili powder, cumin, and garlic powder for a packet of taco seasoning.

Feel free to play around with this recipe. You could add ingredients like green chilies, cilantro, and/or rotel tomatoes to give it a bit more flavor and make it your own.

http://normalcooking.com/2014/11/14/slow-cooker-cream-cheese-chicken-taquitos/

Source: Creme De La Crumb

4 thoughts on “Slow Cooker Cream Cheese Chicken Taquitos

  1. Thanks for the recipe Lindsay! I made this last night but doubled the amount of seasonings and it was a huge hit. I will definitely make it again and again!

  2. I made these tonight for our Taco Friday dinner with friends and it was a big hit! I did up the cumin and chili powder and I added paprika, oregano, garlic and onion powders. Then I omitted the water and added an un-drained can of Ro-Tel. It was a huge hit!! Oh, and I did half with corn tortillas (warmed first, so they fold better) and half with flour. Served with one of those Dole chopped sales (Chipotle cheddar) and it was a great night!

    • lindsayballen 7 February, 2015 at 4:15 pm - Reply Author

      Awesome! I like the idea of using Rotel tomatoes in this. I might do that next time. Glad everyone liked it!

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