Slow Cooker Creamy Chipotle Chicken Taquitos
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Slow Cooker Creamy Chipotle Chicken Taquitos with a spicy kick! An easy crockpot main dish or appetizer the whole family will love.
Want more delicious recipes? My Baked Lemon Popper Chicken Wings, Blue Cheese Steak Sauce, and Slow Cooker Sweet & Sour Meatballs are just a click away!
Have you been using your slow cooker lately? I use mine all year round but I aways bust it out a few more times per week when the weather cools off. Lately I’ve been slightly obsessed with using it for sides as well as main dishes. In the case of these taquitos, it’s kind of killing two birds with one stone because in my book, taquitos make perfect appetizers or main dishes.
The flavors of these taquitos are amazing. Throwing cream cheese in the slow cooker along with the chicken keep it really moist and add creaminess to the whole thing. If you haven’t used chipotle peppers before, you’re gonna love them. They are spicy, so if you love spice, add a minced pepper or two. If not, just skip the whole peppers and go with the sauce from the can. Oh, and you can find chipotle peppers right by the canned jalapeños at the store. Buy them, use them, now. The flavor is simply yummalicious, especially in these taquitos!
What people are saying about these Slow Cooker Creamy Chipotle Chicken Taquitos
“I made this dish two nights ago for myself and my wife. Such a winner! I will be honest and admit I cheated, I do not own a crock pot so I did everything according to the recipe except the “Slow” part. It was amazing regardless. However next time I will try do it in my clay baker? Thank You for the recipe! Delish!” – Jason
“Found on pinterest and finally tried yesterday! My roommate and I loved them so much! Had some leftover chicken today and found it great in salad and in just lettuce wraps too! Thanks for sharing! All the best! 
” – Jena
“Made these last night and they were amazing. So easy, too! Thank you!” – Kayla
Slow Cooker Creamy Chipotle Chicken Taquitos
Ingredients
- 3 boneless skinless chicken breasts
- 8 ounces cream cheese
- 2 teaspoons minced garlic
- 5 tablespoons adobo sauce , (from a can of chipotle peppers packed in adobo sauce – see note*)
- ⅓ cup water
- 16 taco or fajita sized flour tortillas
- 1 ½ cups shredded cheese , (monterey or colby jack cheese, cheddar, or mozzarella, use your favorite)
Instructions
- Grease the inside of a slow cooker with cooking spray. Add chicken, cream cheese, garlic, adobo sauce, and water. Cover and cook on high for 2-3 hours or on low for 4-5 hours.
- Minutes before serving, shred chicken with two forks and mix all ingredients in the slow cooker so they are well combined. Preheat oven to 400 and grease a large baking sheet.
- Lay tortillas out on a flat surface. Divide shredded cheese between all of the tortillas. Add shredded chicken mixture to each tortilla (it’s okay if there is still some saucy stuff left in the slow cooker, just discard it or pour it over tortillas immediately before serving).
- Roll up each tortilla tightly and place on prepared baking sheet. Bake 10-15 minutes until tortillas are lightly browned around the ends and cheese is melty. Serve with ranch or other sauce for dipping if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Check out these other fun appetizers from some of my favorite bloggers!
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I cant find canned chipotle peppers in my store. Can we use taco seasoning packet Instead? Or another sauce?
Oh darn it – I always find it in the Latin foods section near the canned jalapenos and green chiles. You could try using a little bit of tomato paste and add dried chipotle powder!
I live in Maine. I dont know if we have a latin section in ouR stores. Even the mexican section is limited. I will try what you suggested. Thanks!
Um, i just reread what you wrote. Im dUmb. Latin section meaning latinO meaning SPanish? Its this QUARANTINE, my brain needs a break.Thanks again!
Would you be able to do this recipe as a Make ahead and freeze? Thanks!!
Hi Rachel! I don’t have a ton of experience doing freezer meals, so I can’t say for sure! BUT, I do think that it is possible with this recipe. I’d love to hear your experience if you give it a try tho!
Ahhh is the picture the same as the ones you make? it looks so good. if so, what is the sauce on top. i would love to add that as well. thanks!
Ahhh is the picture an actual picture of how you make it ?if so, what is the sauce put on top??? I would love to try that as well.!
The sauce in the pictures a chipotle mayo- I use a tablespoon of sauce from a can of chipotle peppers packed in adobo sauce, stirred into 1/4 cup mayo.
I made this dish two nights ago for myself and my wife. Such a winner! I will be honest and admit I cheated, I do not own a crock pot so I did everything according to the recipe except the “Slow” part. It was amazing regardless. However next time I will try do it in my clay baker?
Thank You for the recipe!
Delish!
Jason
Love this recipe! For the sauce I made up my own with things I had around the house. I use 3/4 cup mayo, 4 tablespoons of abobo sauce, and a splash of tobasco. Put that over all the tacquitos and top with pepper jack cheese and a sprinkle of Parmesan. I cook in the oven for the time the recipe says and then broil it for the last minute or two. My boyfriend is obsessed with it!
What is the sauce on top?
Hi Amarie, it is a green goddess dressing – you can find it in the salad dressing aisle of most grocery stores!
Should I cut back on the amount of adobe used when making for kids?
I mean adobo
These aren’t too spicy but if you’re worried you definitely could scale back a bit!
These look great! My question is, could I subsitute sour cream for cream cheese? Thank you so much!
Huge fan here 🙂
Hi Nicole, you could substitute sour cream and you’ll probably get a similarly creamy texture but the flavor will definitely be different. Could be delicious though! 🙂