Slow Cooker Baked Chicken Taquitos
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Let the slow cooker do most of the work for these delicious Slow Cooker Baked Chicken Taquitos. The filling is made with chicken, cream cheese, taco seasoning, and shredded cheese, which all come together into a creamy, flavorful mixture that is perfect for stuffing into tortillas. It is an easy way to get a dinner that feels fun and comforting without a lot of hands-on work.
Once the filling is ready, it gets rolled up in flour tortillas and brushed with melted butter before baking. As they bake, the taquitos turn golden and crisp on the outside while staying warm and creamy on the inside. They are delicious served with your favorite dip. Salsa is always a classic choice, but guacamole or a creamy cilantro dressing would also be so good alongside them.
Mexican-inspired dishes are almost always a hit with my family, so I am always happy when I find a new one to add to the dinner rotation. These taquitos were another recipe everyone really loved. They have all those familiar flavors my family enjoys, and the crispy baked tortilla with the creamy chicken filling makes them especially hard to resist.
Ingredients for Slow Cooker Baked Chicken Taquitos
- CHICKEN BREASTS – Chicken is the base of the filling and makes these taquitos hearty and satisfying. As it cooks in the slow cooker, it becomes tender and easy to shred, which makes it perfect for rolling into tortillas.
- TACO SEASONING – Taco seasoning gives the filling all of its bold, familiar flavor without needing a long list of extra spices. It is an easy shortcut that adds just the right amount of seasoning to the chicken with the combination of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- CREAM CHEESE – Cream cheese is what makes the filling rich and creamy. It melts into the chicken as it cooks and helps hold everything together while adding a mild, comforting flavor.
- WATER – The water helps create enough moisture in the slow cooker for the chicken to cook up tender and shred easily. It also helps blend the seasoning and cream cheese into a smooth, flavorful filling.
- CHEDDAR CHEESE – The cheddar adds extra cheesy flavor and makes the filling even more delicious. It melts right into the shredded chicken mixture and gives the taquitos that classic cheesy finish.
- FAJITA SIZED FLOUR TORTILLAS – Flour tortillas are soft, easy to roll, and hold the filling well. They also bake up beautifully with a crisp outside while still staying tender enough to bite into easily.
- BUTTER – Brushing the taquitos with melted butter before baking helps them turn golden brown and crisp in the oven. It is what gives them that delicious baked taquito texture.
- SALSA OR OTHER PREFERRED DIP – A dip is the perfect finishing touch for serving. Salsa is always a classic option, but guacamole, sour cream, queso, or creamy cilantro dressing all work really well too.
Instructions for Slow Cooker Baked Chicken Taquitos
Start by placing the chicken in the slow cooker and sprinkling the taco seasoning over the top. Add the cream cheese and water, then cover the slow cooker with the lid.
Cook the chicken on high for 2 to 3 hours or on low for 5 to 6 hours, until the chicken is fully cooked and tender. Once it is done, preheat your oven to 400 degrees. Use two forks to shred the chicken right in the slow cooker, then stir in the shredded cheddar cheese until the filling is creamy and well combined.
Next, spoon a small amount of the chicken mixture down the center of each tortilla. Roll them up tightly and place them seam-side down on a baking sheet. I like to line my pan with parchment paper to make cleanup easier.
Brush the tops of the taquitos with melted butter, then bake them for 8 to 12 minutes, until the edges are golden brown and the tortillas are crisp. Serve them warm with salsa or your favorite dipping sauce. This recipe makes 6 servings.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs should work well and will give you a slightly richer filling.
Can I use corn tortillas instead of flour tortillas?
You can, but flour tortillas are usually easier to roll and tend to hold together better for baked taquitos. If you use corn tortillas, warming them first can help keep them from cracking.
Can I make the filling ahead of time?
Yes. The chicken filling can be made ahead and stored in the refrigerator until you are ready to roll and bake the taquitos.
Can I freeze these taquitos?
Yes. You can freeze them before or after baking. Just store them in an airtight container or freezer bag and reheat when ready to serve.
How do I keep the taquitos from unrolling?
Place them seam-side down on the baking sheet. That helps them stay closed as they bake.
What dips go well with chicken taquitos?
Salsa is a classic choice, but guacamole, sour cream, queso, or a creamy cilantro dressing would all be delicious.
Can I make these spicier?
Yes. You can add diced green chiles, jalapeños, hot sauce, or use a spicy taco seasoning if you want more heat.
Can I use rotisserie chicken instead of cooking chicken in the slow cooker?
If you want a shortcut, you could use shredded rotisserie chicken and mix it with the other filling ingredients, though the slow cooker method gives the filling extra flavor and creaminess.
How do I store leftovers?
Store leftover taquitos in an airtight container in the refrigerator. Reheat in the oven or air fryer for the best texture.
What should I serve with chicken taquitos?
They go well with rice, beans, a salad, chips and salsa, or fresh fruit for an easy meal.
Tips and Tricks
- Do not overfill the tortillas. A smaller amount of filling makes the taquitos easier to roll and bake.
- Warm the tortillas if needed. This helps keep them soft and easier to roll without tearing.
- Place them seam-side down. That helps them stay closed while baking.
- Brush them with melted butter. It gives the taquitos a golden, crisp exterior.
- Reheat leftovers in the oven or air fryer. This keeps them much crispier than reheating in the microwave.
FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Shredded Beef Flautas
- Too Easy Chicken Enchiladas
- Crispy Baked Taco Shells
- Crescent Burrito Bake
Slow Cooker Baked Chicken Taquitos
Real Mom Kitchen
Ingredients
- 2-3 bonless skinless chicken breasts depending on the size
- 1 pkg taco seasoning
- 6 oz cream cheese
- ¼ cup water
- 1 ½ cup cheddar cheese shredded
- 12 flour tortillas 6-inch fajita size
- 1 tbsp butter melted
- salsa or other dip
Instructions
- Place chicken in the slow cooker and sprinkle with taco seasoning. Add in the cream cheese and water.
- Cover and cook on high for 2-3 hours on high or 5-6 hours on low.
- When chicken is ready, preheat oven to 400 degrees. Shred the chicken in the slow cooker with 2 forks. Add in the shredded cheddar cheese and stir to combine.
- PLace a small amount of chicken down the center of each tortillas. Roll up and place seam side down on a baking sheet. I like to line mine with parchment paper for easy clean up.
- Brush the taquitos with melted butter, then bake for 8-12 minutes until the edges get goldne brown.
- Serve warm with salsa or other preferred dip. Serves 6.
