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.
I don’t have cream cheese is there anything I could substitute that would taste just as good?
These look delicious! Can’t wait to try them!
Have you made these and froze them before? I am trying to think of a freezer meal for a friend and I absolutely love these taquitos. If so how do you cook them after you take them out of the freezer?
We have a local restaurant that serves an enchilada just like this, so to be able to almost replicate it is awesome! As is, the recipe is a good.
I personally prefer to double the spices, add in a small can of green chiles, and top with pepper jack cheese in an enchilada style wrap. Delicious and easy!
Made these today! Delicious. No more store bought taquitos for us.
How many minutes before serving in step 2 does the chicken come out to be shredded?
I have these in the slow cooker right now and the house smells sooooo goood! Can’t wait to taste them!
I did as the recipe said, last week I did the Hawaiian one everyone loved it. I figured I’d try this one. Iam new at cooking, well I got home and the cream cheese is still in a pile. Is that okay or had it gone bad from being heated and not mixed?
I love it and it’s so delicious and easy to make! It’s my third time making it!
You think I can make these and roll in the taco shells and freeze? My friend just had surgery and wanted to make these but ready for later!