Description
Looking for a crowd-pleasing, family-friendly meal that practically cooks itself? These Crockpot Chicken Taquitos are your answer. With just a few pantry staples and a slow cooker, you get creamy, cheesy shredded chicken wrapped in soft tortillas and baked to crispy perfection. Whether you’re prepping a quick dinner, feeding a party, or stocking the freezer, this easy recipe delivers bold flavor and flexibility. It’s one of those go-to food ideas perfect for busy weeknights, casual gatherings, or anytime you’re craving a warm, satisfying bite. From quick lunch fixes to easy dinner wins, these taquitos check every box. Great for anyone hunting for healthy snack alternatives, easy recipes, or comforting dinner ideas!
Ingredients
227 g boneless skinless chicken breasts
113 g cream cheese
85 g shredded cheddar or Mexican blend cheese
120 ml salsa
1 tsp garlic powder
1 tsp onion powder
6 flour tortillas (6-inch)
Instructions
1. Place chicken, salsa, garlic powder, and onion powder into the Crockpot.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender.
3. Shred chicken directly in the Crockpot.
4. Add cream cheese and shredded cheese; mix until creamy.
5. Spoon 2–3 tablespoons of the filling onto each tortilla.
6. Roll tightly and place seam-side down on a parchment-lined tray.
7. Lightly spray or brush with oil.
8. Bake at 425°F for 15–20 minutes or air fry at 400°F for 8–10 minutes until golden and crisp.
Notes
Warm tortillas in the microwave before rolling to prevent cracking.
Add chopped jalapeños or green chiles for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taquito
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 65mg
Keywords: crockpot chicken, chicken taquitos, easy dinner, quick meal, freezer-friendly