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.
what is the serving size for the nutrition portion? Is this for four servings or 1 taquito is 574 calories?
This recipe has turned into my “oh no i forgot to plan dinner” it works perfectly fRom frozen to instant pot! Dont change anything otherWise. Not sure why my review is in all caps
That is the best! I’m so thrilled to hear you enjoyed this recipe so much and find it so versatile! Thanks for your feedback, Courtney!
LOVE THIS RECIPE 😀
I ADDED GREEN CHILES & RED ONIONS. I PUT IN THE OVEN & FLIPPED THEM OVER, SO THEY GOT CRISP ON BOTH SIDES.
ABSOLUTE favorite dish ever!
Thanks for this great and simple recipe. I’ve made it at least a dozen times. Ive frozen these as well, and they defrost great!
Elana, dO you roll them in thr tort then freeze? Im About to habe surgery so im looking for somEthings to maKe ahead.
Sorry so many typos. Its hard to type in this box on my phone.
I’VE MADE THIS RECIPE TWICE NOW AND LOVE IT! HOWEVER I FOUND THAT FLOUR TORTILLAS WORK BETTER – THEY ROLL EASIER, CORN TORTILLAS FELL APART.
I followed the recipe but it came out thin and soupy, falling out of the tort shells all over the bAking sheet. What did i do wrong?
Hi Jennifer, Happy to help you troubleshoot this! When I make this it doesn’t come out “thick” but I just use a fork to fill the tortillas and the excess liquid from the pot can be discarded – I’ll add a note to the recipe to make this more clear! 🙂
This came out kinda soupy so after I took the chicken out to shred I mixed in some cornstarch into the liquid to thicken it then mixed the shredded chicken back in. Made the creamiest most delicious taquitos! Thanks for the recipe!
Hi, I have made your recipe for slow cooker cream cheese taquitos twice now and wanted to add it to this week’s rotation because it’s delicious! But I can’t find the recipe. I’m on the page but the link that would allow me to view the whole post doesn’t take me anywhere, nor does the link for Jump to recipe. I’ve tried two devices and two different web browsers. Nothing is working for me. :-(. I also can’t rate the recipe…if I could, I would give it 5 stars.
So sorry! That was an error with my site at the time that was not allowing recipes to load correctly. Thanks for your patience!
Thank you for the quIck and Easy dinner recipe! I will definitely be making these taquitos again. Xxoo
You are very welcome!
Can this recipe be doubled? I have 2 boys who can eat 6-8 tacos at one sitting! how do i adapt spices for double recipe?
I suggest doubling all of it! 🙂