Slow Cooker Jalapeño Popper Chicken Taquitos

 Cream cheese, jalapeños, and chicken all come together in these irresistible crispy taquitos! This is an amazing go-to crockpot recipe you’ll make again and again! Serve these up as a main dish or they’re perfect for game day appetizers – either way you can’t go wrong! 

Slow Cooker Jalapeño Popper Chicken Taquitos

I know I’ve told you about my affinity for spicy foods. I probably even told you about the origin of that spicy food love with really goes back to my childhood days when I’d do anything and everything my big brothers told me to. That includes going down a laundry shoot head first, and eating a fresh, raw jalapeño – straight up.

Slow Cooker Jalapeño Popper Chicken Taquitos

Oh yes, 9-year old me was as fearless as little 9-year old tomboys come. My brothers told me to eat it, so I did. And It was crazy-hot, the kind of heat that just cannot be quenched, not with milk (even though everybody swears by it), and not by baking soda (oh my gosh that was a taste I’ll never forget – in a bad way!). It was just one of those things you have to wait out and hope for the best. In the end, my tastebuds were still intact (much to my astonishment) and a bewildering new flavor craving had begun.

A craving for the heat that only comes from seed-bearing peppers.

Slow Cooker Jalapeño Popper Chicken Taquitos

Yep, that’s how it all started, my love affair with all things spi-say. You wouldn’t believe the flavor combinations I’ve tried (and loved) over the years. To this day I adore jalapeños on my cream cheese bagels and every now that then you’ll find me dipping Lays potato chips in Taco Bell hot sauce.   I know, strange things. But after that kind of history, it shouldn’t be hard to imagine why I keep a GIANT jar of jalapeños in my fridge and create things like jalapeño popper taquitos.

Slow Cooker Jalapeño Popper Chicken Taquitos

Slow Cooker Jalapeño Popper Chicken Taquitos

Slow Cooker Jalapeño Popper Chicken Taquitos

Hold your horse though, you heat-fearing people, because I have good news for you. These are completely customizable to meet your own personal heat standards. If you’re like me and can’t get enough of that spicy goodness, you can load these babies up with as many jalapeños as your little heart desires. For the rest of you who love a good jalapeño popper but don’t want to burn your mouth to high heaven, just put a few less in there.  I promise you that the cream cheesiness cuts through a lot of that heat so you just get the best of all those nummy flavors without injuring your tastebuds. And if you really wanna cool em down, dip them in ranch or green goddess dressing! If you’re looking for a little more kick – go for the salsa or Tomatillo Ranch Dressing!

Sing it with me – Let’s get it started hot, let’s get it started in here…

I don’t remember the rest of the lyrics. So we’ll just leave it at that.

Slow Cooker Jalapeño Popper Chicken Taquitos




5.0 from 10 reviews
Slow Cooker Jalapeño Popper Chicken Taquitos
Prep time
Cook time
Total time
Cream cheese, jalapeños, and chicken all come together in these irresistible crispy taquitos! This is one amazing go-to crockpot recipe you'll make again and again! Serve these up as a main dish or they're perfect for game day appetizers - either way you can't go wrong!
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4
  • 3-4 chicken breasts, frozen or thawed
  • 8 ounces cream cheese
  • ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
  • 1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!)
  • optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing, OR click HERE for my Cafe Rio Tomatillo Ranch Dressing recipe (this is the green dressing you see in the pictures)
  1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
  2. minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
  3. Use two forks to shred chicken and stir it in with the other contents of the crockpot.
  4. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
  5. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
  6. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
  7. Serve warm with dipping sauces and toppings if desired.

 Try my other popular taquito recipes!

Slow Cooker Creamy Chipotle Chicken Taquitos

Slow Cooker Creamy Chipotle Chicken Taquitos

Slow Cooker Hawaiian BBQ Chicken Taquitos

Slow Cooker Hawaiian BBQ Chicken Taquitos

Slow Cooker Cream Cheese Chicken Taquitos

Slow Cooker Cream Cheese Chicken Taquitos

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These look delicious! I can’t wait to try them 🙂 Your pictures are amazing!!

    Yum! These look fantastic! I will be adding this to my recipe list for the next week. Thanks so much for sharing!

    xo Rachel

      I hope you enjoy them Rachel! They’re a new favorite at my house – my husband is already begging for more! 🙂

What a beginning to a spicy love story! If these taquitos are part of the tale, I’d say we are heading right to a happy ending! (PS. “Let’s get it started in here” is totally in my head right now. And I’m kind of excited about it.)

Yum, yum, and even YUM! I just can’t move my eyes from this. Thanks so much for this recipe.

I need these right now! I love spicy food and these taquitos sound incredible!

    Spicy food is my liiiife! These are perfect for the heat-lover! 😉

These were delicious! Super easy to make. Next time I will add more chicken or less cream cheese! One of my favorites.

    So glad you enjoyed these! They’re a go-to at our house! 🙂

I’m making these now, but I have a question: it seems REALLY watery! I’m about 5 hours in on a 6-hour slow cook, using three fresh (from meat counter; never frozen) breasts, and the cream cheese looks like it’s separated and there is alot of liquid. What could I have done wrong? Or is it supposed to be that way?

    Hi there! Don’t worry, it doesn’t really come together until the end. After you shred the chicken, it will soak up those juices and the cream cheese will come together with the chicken. 🙂

    I used cornstarch to thicken mine up can’t believe they must of left that out

Would leftovers of these freeze well? And if so, what would your cooking directions for them be?

    These do freeze well! You can freeze them in a ziplock bag, or in a tubberware. Then, when you’re ready to eat them, just place them on a paper towel-lined plate (this will absorb extra moisture from the freezing) and warm them up in the microwave for a couple of minutes. OR, you can also place them in a baking dish, cover it with tin foil, and bake at 350 for 15-20 minutes until heated through. 🙂

hi! looking to make these tonight – could i use fresh jalapenos? thanks!

    Hi Kelly, you can definitely use fresh jalapeños but I would recommend de-seeding them because the seeds contain most of the heat and could make the taquitos too spicy. I love hot n’ spicy foods but I think you’d get plenty of heat without the seeds. 🙂

      Have you ever tried to roast the jalapenos first?
      If so, how did that work out?
      I think that smokey flavor might work nicely with this BUT, I’ve never tried this recipe, so i really dont know.

      That should mellow the heat (compared to fresh/raw) quite a bit, shouldnt it?

        Hi Brandon, I always use jarred/pickled jalapeños with this recipe because I think the flavor and heat level of the pickled ones suit the recipe better. But if you wanted to use fresh ones, I would slice them down the middle, remove the seeds and put them open-face-down on a sheet of foil in the oven at 450 degrees (or low broil) and watch them carefully for a few minutes. When they blacked and char, flip them over for a few minutes to even out the charring. Then you can dice them up and add them to the recipe like that. They would probably still be hotter than pickled jalapeños but the roasted flavor would be delicious. 🙂

I have some rotisserie chicken that I’d like to use with this recipe. How would you do this using cooked chicken?

I made these today & had to come back and give you props. They are delish & so easy. My chicken was precooked but I wanted the flavors to meld, so I put it in the crocky for a few hours and then let it sit on warm until I was ready to put them together. Thanks for sharing!

    Since you used cooked chicken, did you have to add the 1/2 cup of water to the crockpot? I usually like to buy rotisserie chickens for meals like this so it saves a step in the cooking process, but didn’t know if adding water to the rotisserie chicken would be necessary?

How would you adapt this if I don’t have a crockpot …like on the stove i guess, how would I cook it and would it taste the same??

This recipe looks fantastic! Am I supposed to use boneless/skinless chicken breasts? or bone-in chicken breasts? With or without the skin? Thanks! Can’t wait to try this!

I feel stupid for asking this but how exactly do I cook the chicken with everything else?

How do you make the green goddess dressing?

    Hi Jessica! You can buy green goddess dressing, I believe Kraft makes it and it’s sold as most grocery stores – OR you can click HERE to see my favorite homemade dressing! 🙂

      Would using a crockpot be the only way it will absorb the flavor. Can I cook it on the stove on low on a good sized pot?

Yummy…This looks delicious. I know what’s happening to the shredded chicken in my freezer.

    What a great idea to use up frozen shredded chicken! I think I should probably start freezing shredded chicken… 🙂

      I’m reporting back on using shredded chicken. I ended up needing to add some chicken stock to replace the moisture I lost from using pre-cooked chicken. I also used corn tortillas, which were delicious, but difficult to work with. The tortilla had to be almost soggy before my taquitos would stay rolled without breaking. It was still delicious but not nearly as pretty as yours. Also, I had some chicken mixture left over and my husband stirred it into some leftover mac-n-cheese for lunch the next day and said it was awesome. Thanks for this new addition to our dinner lineup.

Hi, did you use bone in breasts or boneless, skinless chicken breasts? These sound delicious and I can’t wait to start this in the morning!

    Boneless skinless 🙂

      Thank you, Tiffany! Throwing everything into the pot now. Can’t wait! Thank you so much for sharing this!

Have you tried using chopped green chiles instead of the jalapenos? Would it be the same amount?

    Hi Tracy! I haven’t tried green chiles in this recipe but I bet that would be delicious. I’d try 8 ounces (2 4-ounce cans) of diced green chiles in this recipe. 🙂

    I did! Well actually I used both. The flavor is awesome, just trying to figure out why mine was so watery 🙁

Awesome tasting! I didn’t need the water – I had enough moisture from the tad bit of fat on the chicken. I’m also not a fan of cumin but I did sprinkle a little bit in the mixture.

    Glad you enjoyed these Barbara, they’re a favorite at our house and one of my most popular recipes! 🙂

Fantastic! I made these last night for dinner, and my husband gorged himself past the point of comfort! I did the recipe exactly as written, except I used 1/2 cup of chicken broth instead of water and added 1/2 tsp. of cayenne pepper and 1 cup of red onion. I will say that it was a little salty for my taste, so I will probably cut back the salt to 1/2 tsp. in the future.

I served it with the tomatillo ranch, which was a good accompaniment, but it needs some work. For one, I added no water to the ranch because it was already pretty runny and didn’t need to be watered down anymore. I thought the ranch flavor overwhelmed the other flavors in the sauce, so next time I would only add 2 tbsp. of ranch dressing mix (versus the 3 tbsp. in the packet), and probably throw in an additional jalapeno and tomatillo. Beyond that, this dish was AMAZING! Thank you for a simple, yet delicious weeknight meal!

What is this recipe delicious , makes you want to bite the screen of my computer

These look delicious and I love that the taquitos are baked, not fried. The sauce on these looks yummy.

These are amazing. Thanks for the recipe. I will be making these alot.

These look delicious. For those like me who LOVE the taste of jalapeños but are wimpy about heat, I’m going to share a secret with you. When you buy a jar of jalapeños, just look for one that says “tamed” on the jar. These are not very spicy at all and you get the amazing flavor of jalapeños without burning your mouth off! They’re kind of my favorite thing.

Tonight is the 2nd time this month I am making these. I serve them with guacamole. They are SO good and easy! Thank you for sharing!

Just made these last night- They were fantastic! I can’t wait to make them for my boyfriend he’s going to freak out over how good they are!

These look amazing. My son loves taquitos. I opted to use a small pork roast and diced green chilis instead of the jalapeños, as much as I love them they are just too spicy for my kids! Also, due to the size of my roast I am waiting to put the cream cheese in until this afternoon. I’ll try to update my post later after we’ve had the finished product.

Made these yesterday and they were amazing!!! I used 3 large fresh jalapenos for 3 chicken breasts in the slow cooker, after cooking they had lost all their heat and the chicken was left with an amazing flavour. I wanted a bit of a kick though so I then added a jar of chopped jalapenos in with the shredded chicken. They were still very easy to eat not too hot but just full of flavour. Defo become a firm family favourite and will be making them again soon!

These were absolutely DELICIOUS!!!!! My husband is always hard to please with chicken recipes and he LOVED this one as did I!! A+ in our house!!!

These look delicious! And for that heat that you cant get rid of; well next time try honey. Works like a charm every time.

Wow! I made these tonight – I used corn tortillas; and, it was delicious! The corn tortillas get really crunch, which is exactly what I was hoping for. I dipped them in green goddess and it was perfect!

These were delicious! Thanks for the recipe to add to my rotation 🙂

WOW, a plate of those will not last long at a party.

I made these,and they are amazing.everyone loved them.I also made the cafe Rio tomatillo dressing,only I put 1 1/2 avocados in that.honestly I could eat that on anything including a salad…theyre both so delicious.thank you.I will make these again…and again..and again

I doubled the recipe and made for our family christmas dinner. Everyone raved about them and wanted the recipe so I shared the recipe along with your site. Same goes for the Tomatillo dip recipe of yours. This will be a regular meal in our house. Can’t wait to try the chipotle taquitos you have on here. I didn’t mess with using a crock pot though. I just made them with the cold ingredients & semi warm chicken. They came out of the oven nice and hot & melty cheese. I just baked them longer to get the crispy effect rather than use the broiler (safer that way). Mmmmm I could go for some more right now. 🙂

Just found you and this recipe, so happy! This dish was delicious and so easy, great lazy Sunday football afternoon dish. I cannot wait to make some of your other dishes. Two serious thumbs up! I surf a lot of websites as a food junkie and love what I have found on your site. Keep the recipes coming!

Hi! I was wondering if it would be ok to get all the ingredients in the crock pot tonight, stick it in the fridge, and then turn it on in the morning?!

    Yep, that should word just fine! 🙂

In the pictures of the jalapeno chicken taquitos the chicken looks like it’s in pieces, not shredded. I prefer pieces…will that matter with the amount of liquid?

I love you and hate you for this recipe!! It’s highly addictive, as evident by the couple pounds I’ve gained over the last few months. I’ve made this several times and everyone loves it! I’m not a huge fan of jalapeños so I substituted them for two small cans of diced green chilies and it is like heaven in a tortilla. I cannot say enough good things about this recipe except it’s our new favorite.

    Ha!!! I’m sorry-not-sorry!!! 🙂 I am glad you love these, they really are addicting! I’m definitely going to have to try them with the green chiles because that sounds incredible.

This Popper-chicken-taquitps recipe looks great but I have a couple of silly questions…

1. How do I make the taqueria crispy and how do I roll / stuff?

Please reply soon as dying to make!
Thank you so much in advance!

    Hi Mitzi, You just place a scoop of the chicken mixture right int he middle of the tortilla. Then kind of spread it out into a line down the center of the tortilla. Then roll it up! You can brush them with oil or spray them heavily with nonstick spray before putting them in the oven to make them crispy. 🙂

I made these a few minutes ago and they were fantastic! They were pretty heavy though. that much cream cheese isn’t great for my stomach. Has anyone tried to lighten it up a little? Chobani recommends that you do 1 cup of cream cheese for 1 cup of chobani. Has anyone had any luck with it?

So, my mouth was watering the ENTIRE time I was reading this post. I have a strange love (to others at least) with spicy foods. I am going to have to try jalapenos on my bagel! (Einstein’s Bagels sells this jalapeno “schmear” that is to die for.) Love this post, love your blog. Consider me a new follower!

    Yayyyy! A spicy-loving-friend! I could use more of those in my life. I have always LOVED spicy foods and things that would burn someone else’s mouth taste like heaven to me!! and I adore the jalapeño schmear from Einsteins!!! I can eat it with a spoon!

I like your recipes so want all of them!

I love when I stumble across amazing recipes like this! And then it leads me to the rest of your amazing recipes! Can’t wait to try out a few! Love everything about your website/blog… Just perfection. Bookmarking to my home screen

    Thanks Lisa! I post almost every single day so hopefully you’ll find plenty to keep you around!! Food is kind of what we’re about around here so if you like good food, you’re in the right place!! 🙂

I just served these for dinner today and they were a hit! I am not the primary cook at home, but this was so easy! For the dip, we went simple and used a salsa/salsa con queso mix out of a jar. SO GOOD! Thanks for the excellent recipe!

Hi! What side dishes would you recommend with these?

    Some of our favorite are chips and queso, guacamole, or salsa! Sometimes we also have a side salad with southwest ranch or a similar dressing. 🙂

Love this, so amazing and the tomatillo dressing. My family is obsessed now.

I made these for dinner yesterday. Put them in the crock pot around 12. Around 6 my boyfriend asked me what he should do with this soup and tortillas. Ha. I guess I’m going to serve it over rice or something. It tastes good, but the consistency is far from chicken tacos.

    Hi Karyn – they’re taquitos, not tacos 😉 But also, there will be liquid in the bottom of the crockpot. You just use a fork to scoop out the chicken mixture and put it in the middle of each tortilla. Works like a charm and everybody loves this recipe!

Made the taquitos and the dipping sauce for dinner with beans and rice. It was so good! The dipping sauce is super yummy too the kids liked it on their beans! So easy to make too!

This recipe is awesome! Made it for dinner tonight & it was a big hit. Crock pot meals are my favorite for so many reasons, one being I get to smell this deliciousness going all day. Mmmm. I think I’ll try what other commenters did & use green chiles next time, we LOOOOOVE green chiles around here. 🙂 Thanks for sharing, this is definitely a keeper!

Did you spray the taquitos themselves in step 6 with cooking spray?

    Yes – give them a good spritz before you throw them in the oven 🙂

Just made this tonight! It was yummy! I didn’t add the actual jalapeños, but the juice from the can, over thought that it might of have been too spicy. Funny story though, I had the same experience like you, my dad dared me to eat a raw jalapeño for $100 when I was young, bit half and about died! Ever since I’ve been scarred to try jalapeños again, but I’m slowly getting into it. Anyways, this was yummy! I have some of your other recipes that I’m waiting to try! Can’t wait, you have great stuff! One suggestion, any way we can get pictures of the prep work, just so we can make sure we’re doing it right? Self beginner here as well. Wow, well the next twilight series added, I’ll end here. Thanks again!

Just made this tonight! It was yummy! I didn’t add the actual jalapeños, but the juice from the can, over thought that it might of have been too spicy. Funny story though, I had the same experience like you, my dad dared me to eat a raw jalapeño for $100 when I was young, bit half and about died! Ever since I’ve been scarred to try jalapeños again, but I’m slowly getting into it. Anyways, this was yummy! I have some of your other recipes that I’m waiting to try! Can’t wait, you have great stuff! One suggestion, any way we can get pictures of the prep work, just so we can make sure we’re doing it right? Self beginner here as well. Wow, well the next twilight series added, I’ll end here. Thanks again!

Just made this las night! It was yummy! I didn’t add the actual jalapeños, but the juice from the can, over thought that it might of have been too spicy. Funny story though, I had the same experience like you, my dad dared me to eat a raw jalapeño for $100 when I was young, bit half and about died! Ever since I’ve been scarred to try jalapeños again, but I’m slowly getting into it. Anyways, this was yummy! I have some of your other recipes that I’m waiting to try! Can’t wait, you have great stuff! One suggestion, any way we can get pictures of the prep work, just so we can make sure we’re doing it right? Self beginner here as well. Wow, well the next twilight series added, I’ll end here. Thanks again!

I found these to be a little dry. I did some with flour and some with corn tortillas. The corn ones turned out much better. And they didn’t get crispy like I expected. Would probably turn out better if they were fried.

Do u have the nutritional info for these?

    Hi Erika, I don’t know them off-hand but when I do need nutritional stats, I like to use, it’s so easy to use and I feel like it’s pretty accurate! 🙂

      I did use that app. Your recipe calls for 16 tortillas for 4 servings. Meaning 4 tortillas per serving, when I entered the ingredients for the entire recipe to fitness pal it calculated 785 calories per serving. Do you think that sounds accurate?

Do you have the recipe for the sauce?

    I have a recipe in my index for Cafe Rio’s tomatillo ranch! Just search “cafe rio” 🙂

I’m a little worried about the cooking spray dousing before you bake. I don’t want that to leave a funny flavor. Any suggestions on type of spray or has anyone just gave it the once over by hand just with oil?

    Hi Kristel, I’ve used vegetable oil cooking spray and never had any issues with it altering the taste. 🙂

I thought this was a very good recipe. I was concerned that the chicken mixture would be too juicy and soak through the tortilla. I ended up draining the juice before adding the chicken. Also, I used corn tortillas and it made it nice and crucnhy. I baked for 17 minutes instead of 15, was pleased with the end result. Definitely microwave the tortillas or they will Crack when you roll them up.

Also made the tomatillo sauce, adding half of a ripe avacado, 1/4 tsp of salt and half of a canned chipotle pepper. It was too runny. I made a cornstarch slurry (4T of water to 4T of cornstarch), and added it to the sauce to thicken it. The sauce too is amazing!

Thanks for the great recipes and cooking tips!

Just tried these tonight! Super super good! You are correct, they really pull together at the end. I think I made them a bit too spicy but overall they were a big hit!

Just came across your recipe. It looks delicious. I was wondering if the stuffing could be made ahead of time (2 days) and then wrapped later. I don’t want the stuffing to separate. I was also thinking of cutting these in half and using as an appetizer. Thoughts?

    Hi Lauren, you could definitely do these as appetizers – they’ll disappear in no time! Also, you can freeze or refrigerate the filling and then make it when you’re ready, just heat it up in the microwave or the stove top and give it a good stir.

Is it possible to use bnls sknls chicken thighs?

    Hi Natalie! You should be able to use pretty much any cut of meat as long as it is both boneless and skinless like you mentioned. 🙂

These look delicious and I love a dish that cooks while I work. I will definitely be trying these out. I live for jalapeno poppers!

One little thing… It’s a laundry CHUTE, not “shoot”. Darned homophones!

    Ha – thanks for the tip, those kill me haha!

wow – these were wonderful! Thanks for the recipe.

This was soooooo good! I cooked the chicken in the crockpot and drained it. I then shredded the chicken and added 1/2 cup of chicken stock, 8oz of cream cheese, 1 tsp of salt, 2 tsp of garlic powder, 2 tsp of cumin, and 1/2 cup of chopped jalapeños. It was so flavorable and the perfect amount of spicyness. Thanks for the recipe!!

    Yay! So happy you enjoyed it Jenn – it’s one of my absolute favorites!

I just made these and they were delicious! I cooked 4 chicken breasts in the crockpot and drained the juice. I then shredded the chicken and added 1/2 cup of chicken stock. I chopped 1/2 cup of sliced jalapeños and added them along with 8oz of cream cheese, 1tsp of salt, 2tsp of garlic powder, and 2tsp of cumin. They were so flavorful and the perfect amount of spicyness!! Thanks for the recipe

Cooked this accordingly and found I had the sauce still liquidy, i shredded the chicken and and added cornstarch to the sauce to thicken it up then added the chicken back to it what else were you suppose to do as didn’t say!! And to type this message it took me 15 min because of the sponsored ad

Hello! I was wondering if I could use chicken stock instead if water in the crock pot?

Oh my goodness! Thank you soooo oo much for the recipe!! 🙂 I made these tonight and they came out so spicy .love it!! 🙂 I also made the tamatillo sauce. Thank you! My boyfriend said these are defintely restaurant quality 🙂

This is a new favorite at our house (approved both by my husband and 3 year-old son)! They’re super easy to make and yummy. Is it okay to double the ingredients in the crockpot? I’m making these for a game day party at our house!

These are a new favorite at our house (approved both by my husband and 3 year-old son)! Is it okay to double the ingredients in the crockpot? I’m making these for a game day party at our house this weekend.

    Yep that should work just fine! Just keep an eye on it as it’ll probably need some additional cooking time.

These look delicious! Do you think they would freeze well once fully assembled and melted?

Just a heads up, pinterest will not let me pin anything from your blog. It’s saying its spam which clearly it isn’t. Not too sure how to fix it but thought I’d let you know. Now sadly, I have to resort to the old method of bookmarking this page. Can’t wait to try this!

    Hi Lauren, so sorry! I know about the problem and am trying to get it fixed but I’m at the mercy of Pinterest right now and they aren’t being very speedy! Fingers crossed it will get resolved sometime today!

Hi! I’m making these right now- minus the jalapeños. (They will be added later to the ones for adults 😀.) I wanted you to know that I found them on Pinterest, but the link didn’t work because it was labeled as spam. I don’t know if you can fix it, but I had to search the Internet instead of following the link.

What is the sauce drizzled on the Slow Cooker Jalapeño Popper Chicken Taquitos?

    Hi Joe, I used a green goddess dressing. You can make it from scratch (just google green goddess dressing) or several brands make one you can buy in stores. I know Kraft has one for sure.

Spray the Taquitos with cooking spray or the pan?

    Hi Anne, you’ll want to spray the pan, but right before putting them in the oven I like to spritz them with some cooking spray so they will crisp up nicely but that’s optional 🙂

Would it be possible to make these and then freeze them for later consumption?? These look like the perfect snack options to have in the freezer for my husband without having to buy the frozen ones from the grocery store (and these look 100x better than those do)!!

I use my crockpot all the time, but making these with chicken I canned in the pressure canner. You gave me a great idea though!!! Gonna add the peppers, cream cheese etc to my next batch of canned chicken so all I have to do is open the jars and fill tortillas then bake. Also I don’t use cooking spray, a brush with olive oil works just the same, much healthier! Thank you so much for the inspiration!!!

I made these today. I was in a hurry and did not have all the ingredients, so I started my half-frozen chicken breast in the slow cooker, had a leisurely lunch with the hubs and went to the grocery store afterwards. I added a small can of pre-chopped Jalepenos (about a third cup, like the recipe) and the rest of the ingredients, except the cream cheese; I decided to shred the chicken before adding it. I shredded the chicken while the cream cheese was melting in the crockpot. I sprayed the tortilla lightly with cooking spray turned it over and added cheese and the chicken. I rolled thm up and have dinner for three meals (two peeps) I cooked them at 425 turning a few times and they were fabulous! Also use the Jalepenos, ranch, tomatillo dipping recipe. Thanks for sharing

    oh and we also love making a cilantro, sour cream, avocado sauce for dipping/ drizzling!

I have made these twice now, once to try because they look delicious and again because my super picky 15 year old asked for them! I found that while taking the chicken out to shred I used my immersion blender to make the sauce nice and smooth and then threw in a good handful of shredded cheese, it came out creamy and cheesy yumminess! Thanks for the great recipe

These are the best! My family and I LOVE them. Since I want to make them so often i have veggied up the recipe- and they are still just as good!! i add a combo or all of the following: baby spinach, grated carrots, grated zucchini, grated yellow squash, grated bell pepper, grated onion… oh. my. yum. i add just a splash of water since the veggies have so much liquid in them. I also froze a pan of these before. After spraying the pan and placing the rolled up tortillas in, freeze, take them out the morning of the night you want to cook them and place in fridge. When ready to bake spray the top, put in oven, voila! just as good as day 1!!! Thanks for sharing this delicious recipe!

These turned out amazing! My boyfriend asked me if I was trying to put the Mexican restaurants around us out of business because they were so good! Thanks for the recipe. 🙂

these are the best. the whole picky family devoured them. was wondering what the nutritional value and calorie count are? thanks!

I made this exactly as the recipe called. Mouth watering delicious!!!! I have emailed this recipe to everyone I know. This will be a weekly meal at my house.

How do you keep the Udi GF tortillas from cracking while you roll??? All mine cracked. Then they opened up in the oven. Collosal failure. Grrrrr.

I’m making these today! I was feeling lazy and searched for crock pot chicken recipe and came across this. When made with flour tortillas they are called flautas, and with corn they are taquitos. I love how the flour tortillas crisp up, they are my fave!

I made the filling after morning coffee… wrapped them by noon and refrigerated the bunch. Took a couple out, popped them into oven and OMG they are delicious!! I’m eating them right now! I will definitely keep this recipe – sooooo good!

Sounds absolutely yummy.thanks for sharing♡♡♡.

I doubled the recipe as I was making it for 2 separate parties. Needless to say I have a LOT of chicken mixture left over. What’s a creative way to reuse it without using tortillas. Thank you! BTW – we LOVED it!

These are now a stable in our house. I can’t do hot stuff, so we use Mezzetta tamed Jalapenos. These are one of the easiest recipes you can do!

Me and my husband love these! They’re a hit every time. Thanks for the wonderful recipe!

Is it possible to sub the cream cheese for Velveeta or some other cheese?

Can I substitute greek yogurt or something healthier for the cream cheese?

This is a family favorite in our house!! I’ve made it many times! But yesterday, for the 1st time, I made it in the Instant pot! Turned out fantastic! Total cooking time (cooking + pressure release) was only 20 min!

Absolutely delicious! I didn’t have any cumin so I used coriander and I also added a little chilli powder. I will definitely be making them again.

Do you have the nutritional information??

Thank you

Love love love this recipe! I use Neufchatel cheese to substitute for cream cheese, A little less fat and still just as tasty! I also make a copy cat Cafe Rio house salad dressing to dip in 🙂 But honestly the taquito is tasty enough by itself as well! I also broil mine for a few minutes but they do burn fast so watch carefully!

This is so good and easy to make. I pair it with the Tomatillo dipping sauce. Family favorite for sure.

I make these weekly now! So easy and cheap, I made them for thanksgiving and they were such a hit!!

Any chance yoU have made these in the instant pot? I have made these so many times over the last couple years but am trying it in theninstant pot and was just planning on doing it the same but on high Pressure for 30 min and quick release. Should i add the cream cheese in after or with everhing else? Thanks!

    Hi Carlie – I”m so glad you like these! I have not tried them in the instant pot yet, so I can’t say for sure. Let me know how it goes tho!

I made this for my husband and I and he went crazy for them especially with the homemade dipping sause. Yum Will make them again soon.

    My husband loves these too! Must be a man-pleaser ha! Thanks Kathy! 🙂

Can you Brush the taquitos withboil instead of spraying with cooking spray?

    Yes, if thats what you prefer! Just be careful not to over saturate them!

Where is the recipe for the cream green sauce please

I can’t wait to try these. And others as well. I was wondering if you have a Pork carnitas recipe that is sweet (onions) with less of a “bite” from seasonings. Thank you!

Can you sub fresh jalapenos? How many should you use? I have a ton to use up from my garden.

    You totally could! Sometimes fresh jalapeños are more fragrant.. so just be careful with that! But fresh is ALWAYS better, if you ask me! 😉