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!
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!!
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.
Can the chicken be placed in the crock pot frozen?
Yes, you may need to increase cooking time a bit.
These were delicious! I didn’t have enough chicken so I used leftover quinoa to bulk it up. My 1 year old adores these!
Found your site while searching for taquitos. It’s my second time making them and they are so delicious. I live in central Japan, so finding Mexican restaurants or ingredients can be a challenge. Luckily I found an awesome jarred salsa and a squeeze of fresh lime really fills my craving. Thank you so much!
What would you suggest the ratio of ingredients to be if I wanted to double this for a crowd?
I’m not sure I understand your question… If I were doubling the recipe, I would double each ingredient.
For example, sometimes if a straight recipe is doubled the liquid ratio x2 makes something way too watery. I was wondering if you might think that could be the case with this one (in your opinion or experience). Does that make sense?
these were so awesome! My husband loved them and even my picky 17 month old loved them! It’s going on the dinner rotation 🙂 thanks!
Oh man, any recipe that wins over a picky 1 1/2 year old is a WINNER in my book!!! So glad you like these, they’re a top favorite in my house!! 🙂
I had a good bit of mixture left over. Do you think I could freeze it?
Currently at home with this in the crockpot, smells SO good! Thank you for recipe!
I hope you enjoy it! 🙂
Cant wait to try these tomorrow!! I Might add a little corn and black beans 😉
Hi! I’m wondering if you had any burning around the edge of crockpot? Not sure if my crockpot cooks hot but came out a little burned/dry. I added all ingredients as listed…
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 I’m so glad you loved this recipe! It’s been one of my most popular recipes, both with my readers and with my husband who is head over heels for it! Stick around and try some more recipes, if you ever have questions or comments PLEASE don’t hesitate to comment or send me a message – I love to hear from anyone who loves simple yummy recipes as much as I do!! 🙂 🙂
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!
Ooh, I love that you kicked up the spice a bit and the green chiles would go PERFECTLY with these! Genius!! 🙂
I am so excited to make these tonight! They look so good and pretty simple. One question, do you add the chicken to the crockpot raw or cooked?
Hi Michelle! So sorry I wasn’t able to respond to your question a little sooner but for future reference put the chicken in raw, either frozen or thawed. If you use frozen, it’ll take a little longer to cook than if you use thawed. 🙂
Hey! If I am doubling the resipe how long would it need to cook for?
The baking time would be about the same. 🙂
I am so excited to make this tonight! It looks so good and pretty simple to make! One question, is the chicken added to the crockpot raw or cooked.?
Do you have any recipes for homemade tortillas?
I made these tonight and they were fantastic!! I didn’t have time to get the crockpot going before dinner, so I just baked the chicken, shredded it, and mixed all the other ingredients in before rolling them up. Even my super picky one year old loved them!!
That’s a great idea to bake the chicken, the cream cheese is my favorite part and these really are perfect for adults and kids since everybody loves them! So glad you enjoyed these Mary! 🙂