Slow Cooker Cream Cheese Chicken Taquitos
This post may contain affiliate links. Please read our disclosure policy.
Flavorful creamy chicken made in the slow cooker, then rolled up in soft tortillas and baked for 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!!
More Recipes to Try
- Instant Pot Chicken Taquitos – easy, flavorful, and ready in no time.
- Baked Cheesy Chicken Taquitos – crispy and delicious, without the fuss.
- Slow Cooker Creamy Chipotle Chicken Taquitos – set it, forget it, then devour it!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
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.
These look so good and would be a great week night meal to make.
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.
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
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!
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!
These looks amazing, I can’t wait to try. What salsa is this in the pictures? It looks perfect.
Hi Kristin! The salsa in these pictures is my favorite Perfect Blender Salsa – it’s here on Creme de la Crumb under the sides and appetizers category!!
I fixed these for dinner tonight and everyone really liked them. Thank you for the recipe.
Hi Shannon! You’re so welcome, I’m glad you enjoyed this recipe! It’s a favorite in our house!
Found your wonderful blog on foodgawker. This turned out fantastic. Thank you very much for the recipe!
I’m so glad you liked this!! 🙂
These look phenomenal — already pinned! 🙂 I’m really good at forgetting about dinner too, but my problem is that I don’t actually own a regular-sized slow cooker! I have an itty bitty 2-person one that holds maybe 3 cups of liquid (if I’m lucky!). Do you think I could scale this down for my tiny crockpot? And does it matter what cream cheese (regular, neufchâtel, fat-free) I use? And breakfast for dinner is pretty much my favorite thing ever. My mom used to make us pancakes all the time during our childhood when she was too tired to cook, and it was the best. We’d get to douse them in maple syrup and still have a cookie or cupcake afterward — aka our double dessert nights!
Yes, you could easily half this recipe and do it in a smaller slow cooker – I’ve done it and it turned out great! Doesn’t matter what kind of cream cheese, I really like neufchâtel, but any block cream cheese would work! 🙂
I tried this, but I”m wondering if my crock pot was too big because it didn’t seem to have enough liquid when I put it all together and it ended up burning at 5 hours on low. Any suggestions?
I put mine on low and it burned and I put 1/2 cup Water too
We just love taquitos, and I think these are going to be a winner in this house. Love that they start in the slow cooker!
The slow cooker takes out a lot of the work so you only have a couple of minutes prep before serving! Looooove my slow cooker. 🙂 🙂