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 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.
Can you Use frozen chicken?
Yes, frozen chicken can be used! Just make sure to add a little more cooking time.
These are truly amazing and so simple to make. They are also great to make ahead and reheat for lunch the next day. We have been eating on these for 2 days. SO Yummy! Thanks for sharing.
Yessss! SO happy to hear you enjoy this recipe!
This recipe has been a favorite for my kids since I found it and now I Dont have my slow cooker but I have an electric pressure cooker and I’m wondering how to adapt THis recipe for the PRessure cooker so I can throw it together after school instead of in the morning and still have the same result. New to pressure cooking in general so I dont know how to adapt my favorite recipes yet. Just looking to bring back my kids favorite dinner! Thanks for the Recipe!
Hey Brittany, I haven’t tried this recipe in a pressure cooker yet. I wish I had more info for you on that! I’d love to hear what you try or next time I give this recipe a shot in the pressure cooker, I’ll let you know!
I often make this in the instant pot, even with frozen chicken- 35 mins plus 1 C water. Amazing recipe!!!
Awesome!! Thanks for sharing!
This is one of my fav RECIPES and im currently very pregnant and craVing it right now! Has anyone tRied it in the instant pot? Ive never Done a cream cheese recipe in There so im not sure if it Would turn out.
I was able to roll my corn tortillas without them cracking, but the rolled ones cracked open while sitting on the tray as I made more. I threw the few uncracked ones in the oven, only for them to split and crack while cooking. The filling is delicious, but how can I keep the tortillas in tact?
I recommend heating the corn tortillas in the microwave before rolling them and placing a towel over the tray to keep heat/steam in while they roll the rest.
These were perfect! I folLowed the instructions and they came out perfectly. My fussy children ate them too. I agree with other remarks that i’ll serve them with a salsa next time.
Way to please even the fussy children, Jessica! 😉 Sometimes that is quite the challenge! Thanks for your feedback.
Love this recipe as does my family. Do you have nutrition facts for this
Excited to hear that you and your family enjoy this recipe, Jamie! Thanks 🙂 For the nutritional information… I recommend using MyFitnessPal. They have an awesome (free!) online tool where you can input any recipe URL into and it will generate all the information for you!
Made it tonight and it was a big hit with everyone. I did it for 8 hours on low as the chicken just falls apart. Will be Part of our routine.
Fantastic job, Rachel!! Way to go! 🙂
I’d call these FLAUTAS not taquitos but whatever you call them they were really delicious and super easy to make! Will definitely make again.
Thanks for your feedback, Anais! Excited to hear that you enjoyed this recipe 🙂