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.
This sounds yummy! I used to have a recipe for something similar, but you added corn, salsa, etc. then rolled up as enchiladas and baked them. Close enough, time to get cooking!!!
I made these tonight and they are delicious. A real hit with my 13 year-old. Thanks for the recipe!!
What are thoughts on adding rotel to the mix!? Also, would a packet of taco seasoning work in a pinch in lieu of other seasonings? Thanks so much! Also just to be super thorough, when do you add shredded cheese? Thanks!
I think rotel would be a great addition! Just be sure to drain it well or it might result in too much liquid in the filling. Also, you could sub in taco seasoning though the flavor will be different – not necessarily bad, but different than my version. And add the cheese when you are filling the tortillas 🙂
Thanks mate. I am a restaurant owner and added this in my menu. Guess what!! People are really liking it..
wow, so you just steal it? she does something nice for us and only for you to make money off something you didn’t even create, this is why people charge us for recipes that’s kind of messed up…
I want to make this for dinner but I work all day and don’t have time to make it when I get home. Would it be possible to put it all together and then stick it in the freezer over night? So then all I would have to do is dump the contents of the bag and go?
Hi Caitlyn, I haven’t tried it myself but if you wanted to try it out I’d suggest freezing all of the ingredients in a bag the night before then adding to the slow cooker in the morning and setting to low. 🙂
Tried your recipe last week and loved it! I’ve been sharing it with everyone I know. Love that it was super easy, tasty, and that you baked instead of fried. Thank you!
Thanks so much for spreading the love Kerry! We adore this recipe – it really is so easy and the cream cheese changes the whole game don’t you think?? Thanks again!
Great recipe. Easy to make and tasted good.
I was so excited to try these and I followed the directions exactly but they turned out black and burnt! 🙁 I put my slow cooker on for 8 hours on low and I think that was the issue so I’m gunna try them again for only 4. I hope it works cause these look tasty!!
Shoot! Yeah, sounds like it was in the slow cooker for too long – sorry! Hope round 2 works better for you!
I’ve made these both on low for 8 hours and on high for 4 hours. Both times they turned out great. Have you had any other issues involving time with your slow cooker? It might be the problem. But if you’re going to do the 4 hours next time, I suggest doing it on low instead of high, just to be safe. I also doubled my recipe both times. Not sure if that made a huge difference or not but it may have.
Hi, when you doubled this recipe did you double the water amount?
Hi there! I am looking forward to making these taquitos!! I saw your response about halving this recipe but was wondering about doubling it. Have you tried that? I know sometimes doubling all the ingredients does not turn out well.
I just saw an earlier comment and this answered my question.
No problem, glad there was an answer for your question!
Soo I made this and something went terribly wrong! I used all the measurements you said and put everything in there, but after the 8 hours the bottom was black, the cream cheese was like gray lumps and the chicken looked dry and so burnt! Is there a typo with the amount of water needed or is it really just 1/3 cup…? Is there a certain order the ingredients need to go in?
Hi Sarah! So sorry to hear this didn’t turn out for you – this is actually one of my most popular recipes and I haven’t received any complaints about it not coming out right! 🙁 The only thing I can guess is that maybe your particular slow cooker get hotter than most and it didn’t need 8 hours in the slow cooker, maybe closer to 6 would have been just right. Do you by chance have an older slow cooker? I know some people who have older ones tend to have issues with temperature and cooking time…
It’s a little older, but every other recipe I’ve cooked in it turned out great. But I don’t think it’s the cooking time because the cream cheese wasn’t even melted. They stayed lumps. If I could attach a picture I would. Is it really just one-third cup of water? or 1 1/3? Because when I put the water in there it really didn’t look like enough. There was no sign of liquid when I saw it. Like it had all evaporated or something. If you would like to email me and I can show you a picture, maybe we can figure out what went wrong, lol. sarah.monroe1994@gmail.com
I had the same problem with the cream cheese. I scooped what I could, put in the blender, which made it nice and creamy, then added it back.
I am making this for supper tonight. I had everything but the cream cheese so I am substituting white queso cheese. I can’t wait to try them. Thanks for sharing on facebook.
So glad I found your blog because this is the second recipe I’ve made from your blog that has turned out so good! (the first was the amazing pesto chicken pizza that I will definitely make again). My bf again ate for two people lol. I did not cook this in a slow cooker since I don’t have one, I just cooked chicken on the stove, shredded it, and then mixed it into the rest of the filling ingredients before baking in the oven. I love recipes that are relatively simple and this one is also simply delicious 🙂
Could I freeze the left over chicken? I want to try this but I only cook for myself and probably won’t want to eat it 4 days straight.
yep you can definitely freeze it!
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!!
Can I freeze leftover filling? We love this recipe!!!
I haven’t frozen it myself but I can’t see why not!