Slow Cooker Chicken Taquitos
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Slow Cooker Chicken Taquitos

Chicken slow cooked in a spicy cream sauce wrapped up in a flour tortilla and baked until crispy make an easy dinner any night of the week, but they are also great as a party appetizer.
Prep Time 5 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 20 minutes
Servings 8 servings
Author Marion@Life Tastes Good


  • 6 skinless boneless chicken thighs
  • 1 8 ounce package cream cheese
  • 1 4 ounce can diced jalapeno peppers
  • 1/4 cup mild green chile enchilada sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15-20 6 inch flour tortillas
  • 2 cups shredded Colby/Jack cheese or other Mexican style cheese
  • Freshly chopped cilantro to taste
  • 2 tablespoons vegetable oil
  • Simple Guacamole Recipe


  • In a slow cooker, combine chicken thighs, 8 ounce package of cream cheese, 4 ounces diced jalapeno peppers (with juice), 1/4 cup mild green chile enchilada sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook on HIGH for 3 hours.
  • Once chicken is cooked, shred the chicken and stir to combine with the sauce. The sauce will be very creamy and spicy. Let it cool for about 10 minutes and the sauce will thicken.
  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Top each flour tortilla with about 2 tablespoons of cheese and 2 tablespoons of the chicken mixture. Sprinkle on a little chopped cilantro and roll the wraps tightly. Adjust the amount of filling so you don't have too much squishing out when you roll them. Place each wrap seam side down on the prepared baking sheet.
  • Brush vegetable oil onto the top and sides of each wrap and bake in the preheated oven for about 10 minutes until the cheese melts and tortillas start to brown. To make them a little more crispy, turn on the broiler and cook another minute or two, but watch them closely as they will burn quickly this way. Enjoy!


Recipe adapted from Slow Cooker Jalapeno Popper Taquitos