Slow Cooker Cream Chickem Taquitos

Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!


  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt + pepper
  • 8 ounces cream cheese
  • 1/3 cup water
  • 1/2 cup shredded colby or Mexican blend cheese
  • 12 6 inch corn or flour tortillas


  • cilantro
  • salsa
  • sour cream
  • other toppings as desired


  1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot.
  2. Cover and cook on low 8 hours or on high 4 hours.
  3. Thirty 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.
  4. Preheat oven to 400. Place about 1/4 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.
  5. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted.
  6. Serve with desired toppings and sauces.

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