0 from 18 votes
Slow Cooker Chicken Taquitos
Slow Cooker Chicken Taquitos are so easy & always a hit! These crunchy rolled tacos are filled with a slightly spicy, creamy chicken filling!
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 30 mins
Servings: 8 taquitos
Calories: 539 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 6 boneless skinless chicken thighs
- 8 ounces cream cheese
- 4 ounces canned diced green chiles (1 can)
- ¼ cup green chile enchilada sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 16 soft taco flour tortillas (about 6-inches)
- 2 cups Mexican cheese blend shredded
- fresh cilantro finely chopped (see note)
- 2 tablespoons vegetable oil
- salsa for serving
- guacamole for serving
- sour cream for serving
Instructions
- To a slow cooker, add the chicken thighs and then top with the cream cheese, green chiles with juice, enchilada sauce, salt, and pepper.
- Cover and cook on HIGH for 3 hours.
- Once the chicken is cooked, shred the chicken on a plate or in the slow cooker. Then stir the chicken into the sauce. The sauce will be very creamy and spicy. Let everything for about 10 minutes so the sauce can thicken.
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
- Grab a tortilla and top it with about 2 tablespoons shredded cheese and 2-3 tablespoons of the chicken mixture both in a line. Sprinkle on a little chopped cilantro and roll the tortilla over the filling. Place seam side down on the prepared baking sheet.
- Repeat with the remaining tortillas and ingredients. You may need to adjust the amount of filling so you don't have any falling out the ends when you roll the tortillas.
- Brush vegetable oil on top of each taquito.
- Bake for 10 minutes until the cheese melts and tortillas start to brown. If you want crispy taquitos, turn on the broiler and cook another minute or two. Watch them closely as they will cook quickly and you don't want them to burn!
- Remove from the oven and serve warm with salsa, guacamole, and/or sour cream.
Cup of Yum
Notes
- If you don't like cilantro, you can substitute some sliced green onion instead.
- Recipe yield will vary depending on how much filling you put in each taquito. I usually get 15-20 from the amount of chicken that's made. If you have any extra, this chicken is great in a quesadilla too!
Nutrition Information
Serving
2taquitos
Calories
539kcal
(27%)
Carbohydrates
35g
(12%)
Protein
30g
(60%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Trans Fat
1g
Cholesterol
138mg
(46%)
Sodium
986mg
(41%)
Potassium
466mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
675IU
(14%)
Vitamin C
3mg
(3%)
Calcium
290mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8taquitos
Amount Per Serving
Calories 539
% Daily Value*
| Serving | 2taquitos | |
| Calories | 539kcal | 27% |
| Carbohydrates | 35g | 12% |
| Protein | 30g | 60% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 986mg | 41% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 290mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.