Slow Cooker Chicken Taquitos
Tender, flavorful chicken fills crispy tortillas, creating a satisfying bite that’s perfect for weeknight dinners, game day snacks, or casual gatherings.
Servings: 8 servings
Equipment
- Slow Cooker
- Baking Sheet
- Skillet
Ingredients
Main Ingredients
- 6 pieces Boneless Skinless Chicken Thighs
- 8 ounces Cream Cheese
- 4 ounces Canned Diced Green Chiles (1 can)
- 0.25 cup Green Chile Enchilada Sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 16 pieces Soft Taco Flour Tortillas (about 6-inches)
- 2 cups Mexican Cheese Blend, Shredded
- to taste Fresh Cilantro, Finely Chopped (see note)
- 2 tablespoons Vegetable Oil
- to serve Salsa
- to serve Guacamole
- to serve Sour Cream
Instructions
- Step 1: Place the boneless skinless chicken thighs in your slow cooker. Season with salt and pepper, ensuring the thighs are evenly coated.
- Step 2: Add the cream cheese, canned diced green chiles, and green chile enchilada sauce directly on top of the chicken.
- Step 3: Cover the slow cooker and cook on low for about 6-7 hours or on high for 3-4 hours. Shred the chicken using two forks and mix it thoroughly with the creamy mixture.
- Step 4: Preheat your oven to 400°F (200°C). Heat the vegetable oil in a large skillet over medium heat. Spoon a generous amount of the chicken mixture onto the center of a tortilla, sprinkle with shredded cheese and cilantro, then roll tightly and place seam-side down on a baking sheet.
- Step 5: Brush each taquito lightly with oil and bake for about 20-25 minutes, or until golden brown and crispy.
- Step 6: Serve hot with salsa, guacamole, and sour cream for dipping.
Notes
Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes.