Slow Cooker Jalapeño Popper Chicken Taquitos
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
4 servings
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Calories
879 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Jalapeño Popper Chicken Taquitos
Description
Slow Cooker Jalapeño Popper Chicken Taquitos bring together tender chicken breasts slow-cooked with cream cheese, jalapeños, garlic powder, salt, and cumin to create a smooth and flavorful filling. The long, low heat from the slow cooker melds these ingredients into a creamy mixture with a mild heat that can be adjusted by using more or fewer jalapeños. Once the chicken has cooked and shredded, it’s combined with cheese inside soft tortillas rolled tightly into taquitos.
The taquitos are placed on a baking sheet coated with cooking spray and baked until the tortillas brown and crisp while the cheese melts inside. Optionally, broiling for a few minutes intensifies the crispiness. This method produces a contrast between the crunchy shell and the creamy, spicy interior. Toppings like fresh cilantro, additional jalapeños, or dipping sauces such as ranch, salsa, or cilantro avocado dressing provide fresh and cool complements to the warm, cheesy taquitos.
This slow cooker to baking method allows the filling to be prepared in advance and assembled shortly before serving. The recipe easily adapts to different cheese blends or tortilla types to suit preferences or available ingredients. The combination is suitable as a snack, appetizer, or part of a casual meal.
Ingredients
- 3-4 chicken breast frozen or thawed
- 8 ounces cream cheese
- ⅓ cup jalapeños roughly chopped (or more, to taste, jarred, whole or sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 16 tortilla I prefer flour but corn tortillas also work well, taco-sized
- 1 ½ cups cheese colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!, shredded
Instructions
- Add chicken, 1/2 cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
- Minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
- Use two forks to shred chicken and stir it in with the other contents of the crockpot.
- Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
- Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
- Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
- Serve warm with dipping sauces and toppings if desired.
Notes
- Top taquitos with fresh cilantro, extra jalapeños, or dipping sauces like ranch and salsa for added flavor.
- Jalapeño amount can be adjusted to control spice level to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 879 kcal
% Daily Value*
| Calories | 879kcal | 44% |
| Carbohydrates | 65g | 22% |
| Protein | 58g | 116% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 2048mg | 85% |
| Potassium | 939mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1103IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 409mg | 41% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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