Name: Slow Cooker Cheesy Chicken Taquitos
Prep time: 10 min
Cook time: 250 min
Total time: 260 min
Ingredients: 3 boneless, skinless chicken breasts ((2-3 depending on size) ); 1 ounce taco seasoning (1 packet); 6 ounces cream cheese; ¼ cup water; 1½ cups shredded cheddar cheese; 12 6-inch flour tortillas; 1 Tablespoon butter (melted); 2 cups salsa

We love an easy dinner recipe and our Slow Cooker Cheesy Chicken Taquitos are a family favorite.

These taquitos are a healthier homemade version than store bought or restaurant made (they’re baked, not fried!).

Are you looking for a great recipe to make for your next gathering or taco Tuesday night? Look no further! Our Slow Cooker Cheesy Chicken Taquitos are the perfect dish for the whole family to enjoy. They are easy to make, requiring only a few ingredients from the grocery store and 15-20 minutes of your time.

Ingredients needed to make Slow Cooker Cheesy Chicken Taquitos.

Ingredient Notes

2-3 boneless skinless chicken breasts
1 (1 ounce) packet taco seasoning
6 ounces cream cheese
1/4 cup water
1 1/2 cups shredded cheddar cheese
12 (6 inch) flour tortillas
1 Tablespoon butter (melted)
2 cups salsa

Chicken, seasoning and cream cheese in the slow cooker/

Shredded chicken mixture in the slow cooker with two forks.

How to make Slow Cooker Cheesy Chicken Taquitos:

Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
Cook 2-3 hours on high, 5-6 hours on low. (You may need to cook a little longer if the chicken is frozen.)
Preheat oven to 400 degrees.
Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
Serve warm with salsa for dipping.

Brushing the top of unbaked Slow Cooker Cheesy Chicken Taquitos with butter on a baking sheet.

Close up of Slow Cooker Cheesy Chicken Taquitos on a baking sheet.

Storing and Other Tips

Store any leftover Taquitos in an airtight container in the refrigerator for up to 3 days.

To make things easier you can shred the chicken with a mixer. Make sure not to overfill the tortillas.

To turn this into a freezer meal:

Add chicken, taco seasoning, cream cheese, and water to a gallon-sized freezer meal bag. Squeeze out as much air as possible and seal bag closed.

Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker.

Place the lid on top. Cover and cook on LOW heat for 6-8 hours (or HIGH heat for 3-4 hours). Follow the rest of the instructions as written.

You can also freeze this after the taquitos are assembled and then just reheat them in the oven or microwave.

Serving Suggestions

Slow Cooker Cheesy Chicken Taquitos

5 from 3 votes

We love an easy dinner recipe and our Slow Cooker Cheesy Chicken Taquitos are a family favorite.

6 servings

Prep Time 10

Cook Time 4 10

Total Time 4 20

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Ingredients

▢ 3 boneless, skinless chicken breasts, (2-3 depending on size)
▢ 1 ounce taco seasoning, 1 packet
▢ 6 ounces cream cheese
▢ ¼ cup water
▢ 1½ cups shredded cheddar cheese
▢ 12 6-inch flour tortillas
▢ 1 Tablespoon butter, melted
▢ 2 cups salsa

Equipment

Instructions

Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
Cook 2-3 hours on high, 5-6 hours on low. (May need to cook a little longer if chicken frozen.)
Preheat oven to 400 degrees.
Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
Serve warm with salsa for dipping.

Notes

To turn this into a freezer meal:

Add chicken, taco seasoning, cream cheese, and water to a gallon-sized freezer meal bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top. Cover and cook on LOW heat for 6-8 hours (or HIGH heat for 3-4 hours). Follow the rest of the instructions as written.

You can also freeze this after the taquitos are assembled and then just reheat them in the oven or microwave.

Nutrition

Calories: 507 kcal · Carbohydrates: 41 g · Protein: 27 g · Fat: 27 g · Saturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 102 mg · Sodium: 1753 mg · Potassium: 615 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 1598 IU · Vitamin C: 4 mg · Calcium: 325 mg · Iron: 3 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Grace says:

It's like you live with little kids! Ha ha. Thanks for the recipe!

Grace says:

For some reason, this recipe won't show up on my phone. ? I used my computer like in the olden days ha ha and printed off the recipe. They turned out great and my kids loved them! We'll be seeing these on our table again. :)

Cynthia says:

Can you freeze them?

Cyd says:

Yes, these will freeze well.

Billie says:

My kids love taquitos, but I'm not a fan of the frozen ones from the grocery store. We gave this a try tonight and it's a new favorite! Super easy too. Thanks!

Holly says:

Can you use chicken broth instead of water?

Cyd says:

Sure, that should work great. It will add a delicious flavor!

Jessica says:

Any tips for reheating after being cooked and refrigerated?

Cyd says:

We just reheat any leftovers in the microwave. You could also heat them up in the oven. Both will work great. Hope this helps! Have a great weekend.

Stephany says:

Doesn't the chicken make a lot of juices while cooking??

Paul says:

Are they crispy after being baked?

sherry says:

can you sub cream cheese for plain greek yogurt?

Cyd says:

You could sub in plain yogurt but the taste may be slightly different. A cup of plain yogurt would need to be strained in a cheesecloth overnight to get out any excess moisture that might make it be too runny.

Cyd says:

They crisp up a little bit, but not really crunchy. They are still kind of soft. Our kids love them.

Kendra says:

Can you use frozen chicken breasts? Thanks in advance!

Cyd says:

You can use frozen chicken breasts with this recipe.

Jenn says:

Love this recipe! How would you suggest freezing and reheating?

Cyd says:

Hi Jenn. I would do all the steps in the recipe, but when it says to lay them seam side down on a baking sheet is when you would put them in your freezer container. Then when you are ready, thaw in the fridge and heat as directed on the recipe instructions. Hope this helps!

Angela says:

My picky eaters love these. Its a regular recipe/dish in my home!

Cynthia says:

I’m counting calories and would like to know how many are calories are in 1 burrito.

Donna M. Henley says:

love this recipe!!! easy, fast and delicious

Heather says:

At the moment we do not have an oven can I fry these in a pan after rolling up

Cyd says:

That will work fine. You'll want to cook until heated through.

Allie says:

I already have some shredded chicken- can I adapt this recipe to not include the slow cooker?

Cyd says:

Sure, you could start with step 4 in the directions and make the recipe from there!

Jennie says:

Would this recipe work in the instant pot?

Cyd says:

We have a post showing how to convert recipes to the instant pot. Here is the link - https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/

Mary says:

Can’t find the number of servings for this recipe or for the creamy cilantro taquitos. Maybe I’m not looking in the right places, but could you tell me number of servings for each of these please ? :) Thank you!

Cyd says:

About 6 servings for the cheesy chicken taquitos. It takes 12 tortillas but they are smaller 6 inch tortillas. So plan on 2 per person.

Jane Jacob says:

Can I make this in a normal stock pot (and how long will I cook it if I use a stock pot instead?) Thanks!

Momma Cyd says:

A stock pot is a lot different than a slow cooker. You need to have the chicken cooked through and then shred. Then heat through with all of the other ingredients before rolling up in a tortilla. You will definitely need to switch up the instructions a little to make these work.

Shelby says:

Hi! How many taquitos are considered one portion? Thanks!

Momma Cyd says:

The recipe calls for 12 tortillas. You could maybe fill 14-16 if they weren't stuffed as full. With 6 servings each serving would be 2 taquitos. Small children don't eat as much as adults. It really depends on who you are feeding. But for sure it makes 12 taquitos.

Me says:

Can the chicken and cream cheese be made in an insta pot?

Bobbi @ Six Sisters says:

You can with some modifications. We have a post showing how to convert recipes to the instant pot. Here is the link - https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/

Join The Discussion

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Grace says:

It's like you live with little kids! Ha ha. Thanks for the recipe!
Grace says:

For some reason, this recipe won't show up on my phone. ? I used my computer like in the olden days ha ha and printed off the recipe. They turned out great and my kids loved them! We'll be seeing these on our table again. :)
Cynthia says:

Can you freeze them?
Cyd says:

Yes, these will freeze well.
Billie says:

My kids love taquitos, but I'm not a fan of the frozen ones from the grocery store. We gave this a try tonight and it's a new favorite! Super easy too. Thanks!
Holly says:

Can you use chicken broth instead of water?
Cyd says:

Sure, that should work great. It will add a delicious flavor!
Jessica says:

Any tips for reheating after being cooked and refrigerated?
Cyd says:

We just reheat any leftovers in the microwave. You could also heat them up in the oven. Both will work great. Hope this helps! Have a great weekend.
Stephany says:

Doesn't the chicken make a lot of juices while cooking??
Paul says:

Are they crispy after being baked?
sherry says:

can you sub cream cheese for plain greek yogurt?
Cyd says:

You could sub in plain yogurt but the taste may be slightly different. A cup of plain yogurt would need to be strained in a cheesecloth overnight to get out any excess moisture that might make it be too runny.
Cyd says:

They crisp up a little bit, but not really crunchy. They are still kind of soft. Our kids love them.
Kendra says:

Can you use frozen chicken breasts? Thanks in advance!
Cyd says:

You can use frozen chicken breasts with this recipe.
Jenn says:

Love this recipe! How would you suggest freezing and reheating?
Cyd says:

Hi Jenn. I would do all the steps in the recipe, but when it says to lay them seam side down on a baking sheet is when you would put them in your freezer container. Then when you are ready, thaw in the fridge and heat as directed on the recipe instructions. Hope this helps!
Angela says:

My picky eaters love these. Its a regular recipe/dish in my home!
Cynthia says:

I’m counting calories and would like to know how many are calories are in 1 burrito.
Donna M. Henley says:

love this recipe!!! easy, fast and delicious
Heather says:

At the moment we do not have an oven can I fry these in a pan after rolling up
Cyd says:

That will work fine. You'll want to cook until heated through.
Allie says:

I already have some shredded chicken- can I adapt this recipe to not include the slow cooker?
Cyd says:

Sure, you could start with step 4 in the directions and make the recipe from there!
Jennie says:

Would this recipe work in the instant pot?
Cyd says:

We have a post showing how to convert recipes to the instant pot. Here is the link - https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
Mary says:

Can’t find the number of servings for this recipe or for the creamy cilantro taquitos. Maybe I’m not looking in the right places, but could you tell me number of servings for each of these please ? :) Thank you!
Cyd says:

About 6 servings for the cheesy chicken taquitos. It takes 12 tortillas but they are smaller 6 inch tortillas. So plan on 2 per person.
Jane Jacob says:

Can I make this in a normal stock pot (and how long will I cook it if I use a stock pot instead?) Thanks!
Momma Cyd says:

A stock pot is a lot different than a slow cooker. You need to have the chicken cooked through and then shred. Then heat through with all of the other ingredients before rolling up in a tortilla. You will definitely need to switch up the instructions a little to make these work.
Shelby says:

Hi! How many taquitos are considered one portion? Thanks!
Momma Cyd says:

The recipe calls for 12 tortillas. You could maybe fill 14-16 if they weren't stuffed as full. With 6 servings each serving would be 2 taquitos. Small children don't eat as much as adults. It really depends on who you are feeding. But for sure it makes 12 taquitos.
Me says:

Can the chicken and cream cheese be made in an insta pot?
Bobbi @ Six Sisters says:

You can with some modifications. We have a post showing how to convert recipes to the instant pot. Here is the link - https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/