Slow Cooker Hawaiian BBQ Chicken Taquitos
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Slow Cooker Hawaiian BBQ Chicken Taquitos

Cheesy hawaiian bbq chicken taquitos made in your crockpot! They are so good you'll make them again and again! The whole family will LOVE this recipe!!
Course Main Course
Cuisine American
Keyword cheesy, hawaiian, taquito
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 3 large boneless skinless chicken breasts
  • 1 cup original flavor bbq sauce
  • 1 tablespoon garlic powder
  • 1/2 cup pineapple juice
  • 1 tablespoon liquid smoke
  • 16 taco-sized soft tortillas (corn or flour)
  • 1 - 1 1/2 cups shredded mexican-style or mozzarella cheese
  • optional: ranch dressing for dipping

Pineapple

  • 1 cup diced pineapple
  • 1/2 red pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup cilantro leaves, roughly chopped
  • juice of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder

Instructions

  • In a small bowl whisk together bbq sauce, garlic powder, pineapple juice, and liquid smoke until smooth.
  • Place chicken breasts in the bottom of your crockpot. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so)
  • Combine all salsa ingredients in a bowl and stir to combine. Cover and chill until ready to serve.
  • About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.
  • Preheat oven to broil and grease a baking sheet with cooking spray.
  • Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart.
  • Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you're worried about them burning you can broil them on low for a little longer, 10-15 minutes). Serve warm with pineapple salsa and ranch if desired.