Name: Crockpot Chicken Taquitos
Prep time: 10 min
Cook time: 6 h 15 min
Total time: 6 h 25 min
Cuisine: Mexican-American
Ingredients: 2 large chicken breasts; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 4 oz cream cheese, softened; 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1/3 cup chopped green chiles (optional); 12 small flour tortillas; Olive oil spray (for crisping)

Crockpot Chicken Taquitos are the kind of weeknight dinner that checks all the boxes: easy, flavorful, crowd-pleasing, and freezer-friendly. These golden, crispy taquitos are stuffed with tender shredded chicken, creamy cheese, and just enough seasoning to make each bite irresistible. And the best part? Your slow cooker does most of the heavy lifting.

Whether you’re feeding a hungry family, meal prepping for the week, or looking for an appetizer that flies off the plate, this recipe has you covered. Serve them up with sour cream, guacamole, or your favorite salsa and enjoy an effortless, satisfying meal that feels like comfort food but is secretly simple to make.

What Kind of Tortillas Should I Use?

For best results, go with small flour tortillas. They’re pliable enough to roll without cracking, and they crisp up beautifully once baked or air-fried. Corn tortillas work too, but you may want to warm them first so they roll without splitting.

Ingredients for the Crockpot Chicken Taquitos

2 large chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
4 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup chopped green chiles (optional)
12 small flour tortillas
Olive oil spray (for crisping)

How To Make the Crockpot Chicken Taquitos

Step 1: Slow Cook the Chicken

Place chicken breasts in your crockpot. Sprinkle with garlic powder, onion powder, cumin, chili powder, and salt. Cook on low for 6-7 hours or high for 3-4 hours until tender and fully cooked.

Step 2: Shred and Mix

Shred the cooked chicken directly in the crockpot using two forks. Add cream cheese, sour cream, shredded cheeses, and green chiles if using. Stir until creamy and fully combined.

Step 3: Fill and Roll

Preheat your oven to 425°F or air fryer to 400°F. Spoon 2-3 tablespoons of the filling onto each tortilla. Roll tightly and place seam-side down on a baking sheet or air fryer basket.

Step 4: Crisp Them Up

Lightly spray the tops of the taquitos with olive oil. Bake for 12-15 minutes or air fry for 8-10 minutes until golden and crispy.

Serving and Storing Crockpot Chicken Taquitos

Serve these taquitos hot and crispy, garnished with chopped cilantro and your favorite dipping sauces like guacamole, salsa, or chipotle ranch. They pair beautifully with a side of Mexican rice, beans, or a fresh salad.

To store, let them cool completely and refrigerate in an airtight container for up to 4 days. To freeze, wrap individually and store in a freezer-safe bag for up to 3 months. Reheat in the oven or air fryer to bring back the crunch.

Frequently Asked Questions

How do I keep the tortillas from cracking when rolling?

Warm your tortillas in a damp paper towel in the microwave for 20-30 seconds. This makes them more flexible and easier to roll.

Can I make these ahead of time?

Yes! You can prepare and roll them, then refrigerate for up to 24 hours before baking or air frying. Perfect for parties or busy nights.

Can I use rotisserie chicken?

Absolutely. Skip the crockpot step and mix the shredded rotisserie chicken directly with the filling ingredients.

Are these spicy?

They have mild warmth from the chili powder. For more heat, add diced jalapeños or a splash of hot sauce to the filling.

What’s the best way to reheat leftovers?

Air fryer is the best method for keeping them crispy. Oven works great too. Microwave will soften them.

Want More Chicken Dinner Ideas?

If these Crockpot Chicken Taquitos hit the spot, try these other crave-worthy dishes next:

Creamy Garlic Chicken Breasts for a rich and cozy dinner.
One-Pan Chicken with Buttered Noodles when you want minimal cleanup.
Marry Me Chicken Pasta for creamy, romantic vibes.
Slow Cooker Creamy Ranch Chicken if you’re hooked on easy crockpot magic.
Chicken Cordon Bleu Casserole when you crave layers of flavor.

📌 Save this recipe to your Pinterest dinner board so it’s ready when you are: Nina Dishes on Pinterest

I’d love to hear how yours turned out. Did you go spicy or mild? Did you try them in the air fryer or the oven?

Share your tweaks and tips in the comments. Let’s help each other make dinner even better!

Crockpot Chicken Taquitos

Author: Nina Klatten
Total Time: 6 hours 25 minutes
Yield: 12 taquitos

Print Recipe

Description

These Crockpot Chicken Taquitos are stuffed with creamy, cheesy shredded chicken and crisped to perfection in the oven or air fryer. They’re easy to make, freezer-friendly, and perfect for busy weeknights or game day snacks.

Instructions

1. Place chicken breasts in your crockpot. Sprinkle with garlic powder, onion powder, cumin, chili powder, and salt. Cook on low for 6-7 hours or high for 3-4 hours until fully cooked.

2. Shred the cooked chicken in the crockpot using two forks. Add cream cheese, sour cream, shredded cheeses, and green chiles (if using). Stir until well combined.

3. Preheat oven to 425°F or air fryer to 400°F. Spoon 2-3 tablespoons of the mixture onto each tortilla, roll tightly, and place seam-side down on a baking sheet or air fryer basket.

4. Lightly spray the tops with olive oil. Bake for 12-15 minutes or air fry for 8-10 minutes until crispy and golden.

5. Serve hot with guacamole, salsa, or sour cream.