If you’re craving a delicious, crowd-pleasing snack or meal that’s bursting with flavor and incredibly easy to prepare, this Crockpot Chicken Taquitos Recipe is exactly what you need. Creamy, cheesy shredded chicken wrapped in crisp golden tortillas, these taquitos bring together the perfect balance of savory and spicy with a delightful crisp finish. The beauty of this recipe lies in its simplicity and the magic that happens in the crockpot, making it a fuss-free favorite for busy weeknights or casual gatherings with friends and family.
Ingredients You’ll Need
Every ingredient in this Crockpot Chicken Taquitos Recipe plays a vital role in creating the rich, comforting flavor and texture that make these taquitos so irresistible. From creamy cheeses to zesty taco seasoning, each item is essential for layering vibrant tastes and that perfect melty filling that you’ll want to wrap in warm tortillas.
- Cream cheese (8 oz): Adds luscious creaminess that helps bind the filling and gives it a dreamy texture.
- Boneless skinless chicken breasts (2 lbs): The star protein that becomes tender and shreds beautifully after slow cooking.
- Salsa (1 cup): Brings a tangy, slightly spicy kick that infuses the chicken with bold flavor.
- Taco seasoning (1 packet/2 tablespoons): A perfect blend of spices that sets the classic Mexican-inspired tone.
- Shredded cheese (1 ½ cups): Choose cheddar, Monterey Jack, or pepper jack for melty, gooey goodness with a bit of a kick if you like.
- Small flour tortillas (10): Soft, pliable wraps that hold the filling securely and crisp up nicely when baked.
How to Make Crockpot Chicken Taquitos Recipe
Step 1: Slow Cook the Chicken
Start by placing the chicken breasts into your crockpot and topping them with salsa and taco seasoning. Cover and set your crockpot to low for 6 to 7 hours or high for 3 to 4 hours. This gentle, slow cooking method ensures the chicken becomes tender and infused with a harmonious blend of savory and zesty flavors that make the filling outstanding.
Step 2: Shred the Chicken
Once the chicken is thoroughly cooked, it’s time to shred. Carefully remove the chicken from the crockpot and use two forks to pull it apart into thin, bite-sized strands. Shredding is the key to creating that wonderfully juicy, tender texture that melts into cheesy goodness later.
Step 3: Combine with Cheese for Creamy Filling
Return the shredded chicken to the crockpot and add cream cheese along with your shredded choice of cheese. Stir well until the cheeses melt completely and everything combines into one luscious filling. Let it cook on low for another 10 to 15 minutes so all those flavors blend beautifully together.
Step 4: Assemble the Taquitos
Preheat your oven to 425°F. Spoon about 2 to 3 tablespoons of the creamy chicken mixture onto each tortilla. Then roll each tortilla up tightly, making sure to keep the filling snug inside. This step is where the taquitos start taking shape into those delightful handheld bites.
Step 5: Prepare for Baking
Place each rolled taquito seam-side down on a baking sheet lined with parchment paper to prevent sticking. Lightly spray or brush the tops with a bit of oil to help them achieve a beautiful golden crisp during baking.
Step 6: Bake to Perfection
Bake the taquitos for 12 to 15 minutes until they turn golden brown and develop that irresistible crunchy exterior. The baking step transforms the soft tortillas into crispy, crunchy pockets filled with gooey, flavorful chicken cheese filling.
Step 7: Serve Warm and Enjoy
Once baked, serve your hot taquitos with some classic sides like guacamole, salsa, or sour cream. For an extra fresh touch, sprinkle chopped cilantro or a squeeze of lime on top to brighten the flavors. Now, dig in and savor every bite of your homemade Crockpot Chicken Taquitos Recipe!
How to Serve Crockpot Chicken Taquitos Recipe
Garnishes
Garnishes bring color, texture, and fresh notes that can elevate your taquito experience. Cilantro adds grassy freshness, a dollop of sour cream or creamy guacamole brings coolness that balances the warm spices, and a squeeze of bright lime juice enhances the flavors with a zesty punch. A sprinkle of crumbled queso fresco or shredded lettuce can also add a delightful crunch.
Side Dishes
This Crockpot Chicken Taquitos Recipe pairs beautifully with Mexican rice, a fresh corn salad, or a crisp cabbage slaw to round out the meal. You might also enjoy serving them alongside refried beans or black bean salad for a more filling, satisfying dinner. The sides complement the taquitos effortlessly, creating a balanced and flavorful spread.
Creative Ways to Present
If you want to impress your guests, serve these taquitos on a vibrant platter with small bowls of dipping sauces like chipotle mayo, salsa verde, or queso dip. You can also stack them vertically like mini towers and garnish the plate with lime wedges and fresh herbs. For a fun twist, try slicing the rolled taquitos into bite-sized pinwheels for party appetizers!
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover taquitos in an airtight container for up to 3 days. To help maintain crispiness, place a paper towel under them to absorb excess moisture. This way, they stay delicious and ready for quick reheating.
Freezing
Crockpot Chicken Taquitos Recipe leftovers freeze beautifully. Arrange the rolled and baked taquitos on a parchment-lined tray, freeze until solid, then transfer them to a freezer-safe bag or container. They keep well for up to 2 months, making them a lifesaver for easy meals later on.
Reheating
For reheating, bake the refrigerated or frozen taquitos in a preheated oven at 375°F until warmed through and crispy again, about 10 to 15 minutes. Avoid microwaving if you want to preserve their crunch—but if you’re in a rush, microwave them briefly and then finish with a quick oven or skillet crisp-up.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a lovely authentic flavor, but be sure to warm them up briefly before rolling to prevent cracking. Flour tortillas tend to hold the filling together better, but corn works great if you prefer them or need a gluten-free option.
Can I make this recipe gluten-free?
Yes, simply use gluten-free tortillas and ensure your taco seasoning and salsa do not contain gluten ingredients. Most salsa and seasoning mixes are naturally gluten-free, but it’s always good to double-check labels.
Is it possible to make this recipe spicier?
Definitely! For more heat, add extra taco seasoning or include chopped jalapeños in the filling. You can also serve with spicy salsa or chipotle sauce on the side to give an extra kick.
Can I prepare the filling ahead of time?
Yes, you can make the creamy chicken filling a day ahead and store it in the fridge. Just reheat gently before assembling the taquitos for baking. This makes the actual assembly and cooking on the day much quicker.
What cheese works best in this Crockpot Chicken Taquitos Recipe?
Cheddar, Monterey Jack, or pepper jack cheeses are all excellent choices. Cheddar offers sharpness, Monterey Jack melts beautifully with a mild flavor, and pepper jack adds a subtle spicy note. Feel free to mix them or use your favorite.
Final Thoughts
This Crockpot Chicken Taquitos Recipe is one of those comforting, tasty dishes that feels like a warm hug on a plate. It’s simple to prepare yet impressively satisfying, making it perfect for busy days or casual nights in. If you haven’t tried making taquitos this way yet, give it a shot—you’ll be amazed at how effortlessly delicious they turn out. I promise, once you make these, they’ll become a favorite go-to recipe in your kitchen!
Print
Crockpot Chicken Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours 10 minutes
- Total Time: 7 hours 20 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Slow Cooking and Baking
- Cuisine: Mexican
Description
These Crockpot Chicken Taquitos are a delicious and easy-to-make Mexican-inspired dish featuring slow-cooked shredded chicken mixed with creamy cheese and spices, all rolled into crispy baked tortillas. Perfect for a satisfying appetizer or a fun family meal, they deliver bold flavors with minimal effort and fuss.
Ingredients
Filling
- 2 lbs boneless skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning (about 2 tablespoons)
- 8 oz cream cheese
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
Assembly
- 10 small flour tortillas
- Oil spray or brush (for baking)
Instructions
- Cook Chicken: Place chicken breasts in a crockpot and top with salsa and taco seasoning. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the crockpot and shred it using two forks, breaking it into fine pieces.
- Mix Filling: Return the shredded chicken to the crockpot. Add cream cheese and shredded cheese. Stir well until the cheeses are melted and the mixture is thoroughly combined. Cook for an additional 10–15 minutes on low heat to blend the flavors.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the taquitos.
- Assemble Taquitos: Spoon 2–3 tablespoons of the chicken and cheese filling onto each flour tortilla. Roll each tortilla tightly around the filling to form taquitos.
- Prepare for Baking: Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Lightly spray or brush the tops with oil to help them crisp up during baking.
- Bake: Bake the taquitos in the preheated oven for 12–15 minutes or until they turn golden brown and slightly crispy on the outside.
- Serve: Remove from the oven and serve warm. Enhance the dish by pairing with guacamole, salsa, or sour cream. Optionally garnish with lime wedges or fresh cilantro for extra zest and color.
Notes
- Using small flour tortillas helps the taquitos hold their shape and crisp better when baked.
- For extra crispness, you can broil the taquitos for 1-2 minutes at the end of baking—but watch closely to avoid burning.
- Leftover filling can be stored in the refrigerator for up to 3 days and used as a dip or in burritos.
- To make dairy-free, substitute cream cheese and shredded cheese with vegan alternatives.
- Feel free to customize the seasoning and salsa to adjust the spice level according to your preference.
