Slow Cooker Honey Buffalo Chicken Taquitos
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Slow Cooker Honey Buffalo Chicken Taquitos
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Chicken Taquitos are easy, explodignt with flavor and about to become our favorite meal or snack! These taquitos are bursting with shredded honey buffalo chicken and cheese all rolled up in crispy tortillas that can be baked or cooked in a skillet without any oil! These chicken taquitos can also be made and frozen for later - instructions included! They are a a ridiculously delicious party appetizer that everyone will go crazy for OR easy favorite meal served with a green salad and veggies!
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Ingredients
- 2 1/2 pounds chicken breast thawed
- 1 cup cheddar cheese or more to taste, sharp
- 12 flour tortilla TortillaLand brand
- 1 tablespoon cornstarch
- oz. cream cheese cubed
Honey Buffalo Sauce
- 3-4 tablespoons hot sauce (I use Frank’s Original)
- 1/4 cup honey
- 1/4 cup apricot preserves
- 1/4 cup brown sugar
- 2 tablespoons soy sauce reduced sodium
- 1 tsp EACH salt
- 1 tsp EACH garlic powder
- 1/2 tsp EACH onion powder
- 1/2 tsp EACH smoked paprika
- 1/2 tsp EACH chili powder
- 1/2 tsp EACH ground cumin
- 1/4 teaspoons black pepper
Instructions
- Add chicken to slow cooker. Whisk together the Honey Buffalo Sauce ingredients and pour HALF of the sauce over the chicken. Reserve the rest. Cover and cook on high 3-4 hours or low for 6-8 hours. Shred chicken when tender.
- Whisk together 1 tablespoon cornstarch and 1 tablespoon water and add to shredded chicken along with cream cheese. Stir to combine. Let cook on HIGH for an additional 30-60 minutes or until thickened and creamy, then stir in remaining Honey Buffalo Sauce. If your sauce doesn't thicken completely for some reason, then use tongs to assemble chicken so you don't get extra liquid in the taquitos.
- To assemble, add a heaping 1/4 cup chicken filling to the center of each tortilla and top with a heaping tablespoon cheese. Tightly roll up tortillas.
- Heat a large nonstick skillet over medium high heat. Working in batches, add taquitos and cook, until golden brown on all sides, rotating as needed, approximately 2 minutes. Repeat until taquitos are all cooked. Serve taquitos with ranch, blue cheese dressing/sauce or BBQ sauce – or just eat plain!
Notes
- *1/3 less fat cream cheese is already very soft but if you use regular cream cheese, then you will need to soften it. **I think 4 tablespoons is perfect and would only recommend 3 if you want them very kid friendly.
- Let chicken taquitos cool completely.
- Line on a baking sheet so they aren't touching.
- Freeze for 1-2 hours or until solid. This flash freezing will prevent the taquitos from freezing together in a clump.
- Add chicken taquitos to a large freezer bag and squeeze out any excess air.
- Freeze for up to 3 months.
- When ready to severe, bake chicken taquitos from frozen.
- Remove desired amount of taquitos from freezer.
- Place taquitos on a greased baking sheet so they aren't touching.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Uncover and bake for an additional 15-20 minutes or until warmed through and crispy.
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