We’re back with another Mexican recipe in time for Cinco de Mayo! These Crock-Pot Chicken Taquitos make dinner a breeze because you simply set it and forget it….well for a while at least. 😉
Crock-Pot Chicken Taquitos Recipe
This easy homemade chicken taquitos recipe includes shredded chicken, cream cheese, and more delicious ingredients – rolled up in flour tortillas.
Measurements with easy to follow printable directions are at the end of the post.
Ingredients:
- 4 raw chicken breasts – bone/skinless
- 2 packets taco seasoning
- 2 (8 oz) cream cheese blocks, cubed
- 1/2 cup water
- 1-(14.5 oz) can diced tomatoes – basil, garlic & oregano
- 1-(7 oz) can diced green chiles (mild) drained
- 3 cups shredded Colby-jack cheese
- taco-sized flour tortillas (around 28 ct)
Related Recipes: Shredded Chicken Nachos, Chicken Tortilla Soup, One Pot Ground Turkey Chili
Directions:
- Place chicken breasts in Crock-Pot, sprinkle chicken breast with taco seasoning, add cream cheese cubes, water, tomatoes, and green chiles.
- Cover and cook for 6-8 hours on low, or for 4-6 hours on high.
- With two forks (or electric hand mixer), shred the chicken in the Crock-Pot, add Colby-jack cheese, and stir into chicken mixture.
- Preheat oven to 400°F. Next, spoon shredded chicken mixture into the center of the flour tortillas.
- Roll tightly, and place on a parchment-lined baking sheet with the seam facing down.
- Spray generously with olive oil cooking spray.
- Bake in the oven for 12-15 minutes, or until tortillas are golden and crisp.
- Serve warm with guacamole, sour cream, and salsa. Enjoy!
Tip: You can half this recipe for a smaller batch but you might regret it, these go fast at a party!
Print the Chicken Taquitos Recipe below!
Crock-Pot Chicken Taquitos
This easy homemade chicken taquitos recipe includes shredded chicken, cream cheese, and more delicious ingredients – rolled up in flour tortillas.
Ingredients
4 raw chicken breasts – bone/skinless, 2 packets taco seasoning, 2 (8 oz) cream cheese blocks, cubed, 1/2 cup water, 1-(14.5 oz) can diced tomatoes – basil, garlic & oregano, 1-(7 oz) can diced green chiles (mild) drained, 3 cups shredded Colby-jack cheese, taco-sized flour tortillas (around 28 ct)
Instructions
Place chicken breasts in Crock-Pot, sprinkle chicken breast with taco seasoning, add cream cheese cubes, water, tomatoes, and green chiles. Cover and cook for 6-8 hours on low, or for 4-6 hours on high. With two forks (or electric hand mixer), shred the chicken in the Crock-Pot, add Colby-jack cheese, and stir into chicken mixture. Preheat oven to 400°F. Next, spoon shredded chicken mixture into the center of the flour tortillas. Roll tightly, and place on a parchment-lined baking sheet with the seam facing down. Spray generously with olive oil cooking spray. Bake in the oven for 12-15 minutes, or until tortillas are golden and crisp. Serve warm with guacamole, sour cream, and salsa.
Recipe Notes
Tip: You can half this recipe for a smaller batch but you might regret it, these go fast at a party!
These are an absolute must-have for easy dinner nights or a Mexican-themed bash! We’ve planned one more Mexican dish for next week, so stay tuned!
You Are Also Going to Love:
Elena says
The taquitos look yummy! Thank you for the recipe
Lissa Crane says
Tried this today, for Cinco de Mayo and it was a hit! Tastes amazing and super easy!
Helga says
I enjoy using my crock pot and this recipe is a must try. We love mexican food.