Slow-Cooker Chicken Taquitos

Day 4 of slow-cooker week and we’re having taquitos, but with a healthy twist. No frying here! These are baked and golden brown on the outside for a crispy crunch. And filled with a cream cheese chicken slow cooked for hours. Top it with salsa or sour cream or anything else you fancy, and you have one good looking dinner!

Slow-Cooker Chicken Taquitos

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 boneless, skinless chicken thighs
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt + pepper, to taste
  • 8 ounces cream cheese
  • 1/4 cup water
  • 1/2 cup Mexican blend cheese
  • 6 12inch whole wheat tortillas
  • optional: cilantro, salsa, sour cream, or other toppings as desired 


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


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