Slow Cooker Cream Cheese Chicken Taquitos Recipe 445

SLOW COOKER CREAM CHEESE CHICKEN TAQUITOS RECIPE - (4.4/5)

Steps:

• Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours. Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer. Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

SLOW COOKER CHEESY CHICKEN TAQUITOS RECIPE

Steps:

• Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
• Cook on high for 4-6 hours on high, 6-8 hours on low.
• Preheat oven to 400 degrees.
• Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
• Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
• Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
• Serve warm with salsa for dipping.

SLOW COOKER JALAPENO POPPER TAQUITOS

Steps:

• Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
• Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
• Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

BUFFALO CHICKEN TAQUITOS

Steps:

• Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
• Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
• Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.