Begin by cutting the boneless and skinless chicken breasts into thin strips. This ensures they cook evenly and absorb all the delicious flavors of the spices.
In a large mixing bowl, combine the low-fat cream cheese, chopped jalapeños, garlic powder, kosher salt, pepper, and cumin. Mix until smooth and creamy; this will be the flavorful base of your pie.
In your slow cooker, layer half of the chicken strips on the bottom. Spread half of the cream cheese mixture over the chicken. Repeat with the remaining chicken and cream cheese mixture.
Tear the whole-wheat tortillas into quarters and layer them over the top of the cream cheese mixture. This will create a hearty base for your pie.
Sprinkle the shredded low-fat Mexican blend cheese evenly over the tortilla layer. This will melt beautifully as it cooks.
Cover your slow cooker and cook on low for about 4 hours or until the chicken is fully cooked and tender. The cheese should be melted and bubbly, creating a deliciously inviting aroma.
Once cooked, give the pie a gentle stir to mix the layers slightly. Scoop out portions into bowls or onto plates, and enjoy your Slow Cooker Jalapeno Taquito Pie warm!
