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.
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)
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.
Notes
Warm tortillas before rolling to prevent cracking.
Use rotisserie chicken for an even faster version.
Freeze before baking for a meal-prep win anytime.
- Prep Time: 10 minutes
- Cook Time: 6 hours + 15 minutes
- Category: Dinner
- Method: Slow Cooker / Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
Keywords: taquitos, chicken taquitos, slow cooker dinner, freezer meal