Description
These Crockpot Chicken Taquitos are easy to prepare, delicious and customizable, making them a perfect option for busy weeknights.
Ingredients
Scale
- 8 oz cream cheese
- 2 lbs boneless skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning (about 2 tablespoons)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 10 small flour tortillas
Instructions
- Start your culinary journey by placing the boneless, skinless chicken breasts directly into the crockpot. Pour your salsa over the top and sprinkle in the taco seasoning, ensuring each piece of chicken is well coated. Cover your crockpot and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Once the chicken has finished cooking and is tender, it’s time to shred it. Use two forks to pull the chicken apart directly in the crockpot. After shredding, add in the cream cheese and shredded cheese to the crockpot. Stir the mixture thoroughly and allow it to cook on low for an additional 10 to 15 minutes until the cheeses are melted and fully incorporated.
- Preheat your oven to 425°F. Take a small amount of the cheesy chicken filling—about 2 to 3 tablespoons—and spoon it onto each tortilla. Roll the tortillas tightly, making sure to secure the filling inside.
- Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. For a touch of crispiness, lightly spray or brush the tops of the taquitos with oil. Bake for about 12 to 15 minutes, or until the taquitos are golden brown and slightly crispy.
Notes
For best results, use room temperature cream cheese and consider using low-carb tortillas for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
Nutrition
- Calories: Approx. 300 per serving
- Sodium: 460 mg
- Protein: 25 g