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.
This was delicious! I was dubious as to how it would turn out but it was great. I also only needed 6 hours on low vs the recommended 8.
These are SO GOOD!!! Everyone loved them – next time I am going to have to double the recipe! So easy and delicious – perfect for busy weeknights. I used 1/2 cup water (in a hurry and didn’t’ read closely) w/ added Better Than Bouillon and it was the perfect consistency.
Made today. Turned out watery however I did add onion & peppers. I just used slotted spoon to put on tortillas & after baked used some of the leftover liquid to pour over. Hmmm Hmmm good!
Do you think I could make these ahead of time, put them in the fridge, and then when dinner comes around pop them in the oven? thanks! about to try it right now.
Yes I think that would work just fine!
Does anyone know if you can do this recipe without a slow cooker?
I only have thin chicken breast. can I use those in place of chicken breast. If I can how long would I cook and how many pieces?
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..