Crockpot Chicken Taquitos
I can’t wait to share my Crockpot Chicken Taquitos recipe with you! If you’re like me and love cozy, flavorful meals that practically cook themselves, then you’re in for a real treat. These taquitos are not only super tasty but are also incredibly easy to whip up. Plus, let’s be honest, who doesn’t love a dish that lets your slow cooker do all the hard work while you sit back and enjoy your day?
What Are Crockpot Chicken Taquitos?
Crockpot Chicken Taquitos are a delicious and effortless way to enjoy a classic Mexican favorite. Think tender, shredded chicken mixed with zesty spices, all rolled up in tortillas and baked to a crispy finish. The beauty of these taquitos is that they’re made in a slow cooker, which means the flavors meld beautifully while you go about your day. They are perfect for busy weeknights, game days, or even casual get-togethers with friends. You’ll love how easily they come together and how satisfying they are!
Ingredients Overview for Crockpot Chicken Taquitos
For this yummy recipe, you’ll need some simple ingredients. Don’t worry; I’ll highlight what you need and how you might switch things up if you want!
- Boneless Chicken Breasts: The star of the show! Use about 1.5 to 2 pounds, and feel free to swap for thighs if you prefer dark meat.
- Taco Seasoning: A must for that zesty flavor. You can grab a store-bought packet or make your own with chili powder, cumin, and paprika.
- Cream Cheese: This adds creaminess and richness to the filling. Neufchâtel cheese is a lighter alternative!
- Salsa: Choose your favorite variety; medium or mild works great. If you’re feeling adventurous, try a fruity salsa for a twist!
- Flour Tortillas: The perfect wrap for your filling. Corn tortillas can also work; just be gentle when rolling.
- Shredded Cheese: I love using cheddar or Monterey Jack, but feel free to mix things up with pepper jack for some extra kick!
Step-by-Step Instructions for Crockpot Chicken Taquitos
- Prep the Chicken: Place the boneless chicken in your slow cooker. It helps to cut the pieces into smaller chunks to ensure even cooking.
- Add Flavor: Sprinkle the taco seasoning evenly over the chicken. Then, pour in the salsa and add the cream cheese on top as well.
- Cook: Cover and cook on low for 6-8 hours or on high for about 4 hours. The chicken should shred easily when it’s done.
- Shred the Chicken: After it’s cooked, use two forks to shred that beautiful chicken right in the crockpot. Mix it with the cream cheese and salsa until everything is combined.
- Assemble the Taquitos: Spoon some filling onto each tortilla, sprinkle a bit of cheese on top, and roll them up tight.
- Bake for Crispiness: Place them seam-side down on a baking sheet. Brush lightly with oil and bake at 425°F for about 15-20 minutes until they’re golden brown and crispy.
- Serve and Enjoy: Serve these delicious taquitos with guacamole, sour cream, or more salsa for dipping!
Serving Suggestions
When I whip up a batch of Crockpot Chicken Taquitos, I love serving them with a side of fresh guacamole and a big scoop of salsa. You can even toss together a colorful cabbage slaw with lime dressing for a refreshing crunch. If you’re looking for something hearty, pair them with Spanish rice or black beans. Honestly, the options are endless, and the flavors are just delightful!
Tips for the Perfect Crockpot Chicken Taquitos
- Don’t Rush the Cooking: Letting the chicken cook low and slow allows all the flavors to come out beautifully.
- Customize Your Veggies: Feel free to add in some diced bell peppers or corn to the filling for a pop of color and extra crunch.
- Bake Until Crispy: The baking step gives that gorgeous crispiness, which makes every bite so satisfying.
- Make Ahead: You can prep your filling a day in advance. Just roll and bake when you’re ready to eat!
Q&A Section
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Can I use frozen chicken?
Absolutely! Just increase the cooking time a bit, and it will be tender and juicy. -
What toppings do you recommend?
I love topping them with avocado slices, fresh cilantro, and a drizzle of crema! -
Can I make these in advance?
Sure! Prepare the filling ahead of time, and assemble the taquitos when you’re ready to bake them. -
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to three days. You can reheat them in the oven for a crispy texture.
Why You’ll Love It
Crockpot Chicken Taquitos will quickly become a favorite in your household. Not only are they bursting with flavor, but they are also super easy to make! The slow cooker does the hard work, infusing the chicken with all those wonderful spices. Plus, you get that satisfying crunch from the oven-baked tortillas. These tasty bites are sure to please both kids and adults alike, making them perfect for any gathering!
Behind the Scenes
While developing this recipe, I learned a few things that are worth sharing! At first, I thought I could just toss everything in the slow cooker and be done. But let me tell you, the chicken needs a good mix of spices to really shine. After a few trials, I found the balance that makes these taquitos truly scrumptious. Also, I discovered that baking them at the right temperature is key to getting that perfect golden finish. Check out my Pinterest for more delicious recipes and inspirations: MyRecipeCast. Don’t forget, cooking is about experimenting and having fun, so don’t be shy about making it your own!
Crockpot Chicken Taquitos
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using corn tortillas)
Description
Delicious and effortless taquitos made with tender, shredded chicken, zesty spices, and a crispy tortilla shell, perfect for busy weeknights and gatherings.
Ingredients
- 1.5 – 2 pounds boneless chicken breasts
- 1 packet taco seasoning
- 8 oz cream cheese
- 1 cup salsa
- 10 flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
- Place the boneless chicken in your slow cooker, cutting into smaller chunks for even cooking.
- Sprinkle taco seasoning evenly over the chicken, pour in salsa, and add cream cheese on top.
- Cook on low for 6-8 hours or on high for about 4 hours until chicken shreds easily.
- Shred the chicken in the crockpot and mix with cream cheese and salsa.
- Spoon filling onto each tortilla, sprinkle cheese on top, and roll them tight.
- Place seam-side down on a baking sheet, brush lightly with oil, and bake at 425°F for 15-20 minutes until golden brown and crispy.
- Serve with guacamole, sour cream, or more salsa for dipping.
Notes
Customize your taquitos with vegetables like diced bell peppers or corn for added crunch. Make ahead by prepping the filling a day in advance.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg