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Slow Cooker Cream Cheese Chicken Taquitos
What You Need
  • 2 boneless skinless chicken breasts
  • 1 teaspoon each of garlic powder cumin and chili powder
  • salt + pepper
  • 8 ounces cream cheese
  • cup water
  • 2 cups of cheese I like a blend
  • 12 6 inch flour tortillas
  • lots of toppings!
  1. Combine your garlic, cumin, chili, salt, pepper, cream cheese and 1/3 cup water into your slow cooker.
  2. Add your chicken breasts on top of the cream cheese and then spread the rest of your cream cheese on top of the chicken.
  3. Cook on low for 8 hours or high on 4.
  4. Shred chicken with forks and stir mixture.
  5. Preheat your oven to 400 degrees. Fill your tortilla with chicken from your crockpot, add shredded cheese and roll. Place premade taquitos on a greased baking sheet. I use a little toothpick to cinch my tortilla closed so it doesn’t pop open while in oven. Top with additional cheese and place in oven for about 5-10 minutes to melt cheese and crisp up your tortilla. Once out, add with toppings and dip in sour cream! DON’T FORGET TO REMOVE YOUR TOOTHPICK!