Crock Pot Chicken Taquitos

This Crock Pot Chicken Taquitos recipe is cheesy and crispy, which uses shredded chicken and taco seasoning. It’s a no-fuss take on the classic, ready in about 6 hours and 10 minutes.

Crock Pot Chicken Taquitos 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

How To Make Crock Pot Chicken Taquitos

1. Add ingredients to slow cooker: Place the chicken breasts in the crock pot. Sprinkle with taco seasoning, add cream cheese and water.
2. Cook the chicken: Cover and cook on HIGH for 2–3 hours or LOW for 5–6 hours, until chicken is fully cooked and tender.
3. Shred and mix: Shred the chicken with two forks right in the slow cooker. Add cheddar cheese and stir to combine.
4. Preheat oven: Set the oven to 400°F.
5. Assemble the taquitos: Place some chicken mixture on each tortilla, roll tightly, and place seam-side down on a baking sheet.
6. Bake until golden: Brush each taquito with melted butter and bake for 8–12 minutes until the edges start to brown.
7. Serve with salsa: Serve the taquitos warm with your favorite salsa for dipping.

Recipe Tips

• Can I use corn tortillas instead? Yes, but warm them first to prevent cracking when rolling.
• How to make these extra crispy: Bake for an extra 2–3 minutes or broil for the last minute.
• Can I prep these ahead? Absolutely—assemble and refrigerate up to a day ahead before baking.
• How to freeze for later: Freeze assembled taquitos before baking, then bake from frozen at 400°F for about 20 minutes.
• Best dipping sauces: Salsa, sour cream, guacamole, or chipotle ranch all pair well.

What To Serve With Chicken Taquitos

These taquitos go great with classic Tex-Mex sides:

• Spanish rice or Mexican rice
• Refried beans or black beans
• Guacamole and chips
• Corn salad or street corn

How To Store Chicken Taquitos

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer for best texture.

Freeze: Freeze before or after baking. Reheat from frozen in the oven at 400°F for 15–20 minutes.

Chicken Taquitos Nutrition Facts

• 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
• Calcium: 325 mg
• Iron: 3 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make Crock Pot Chicken Taquitos with frozen chicken?
Yes, just increase the cook time and ensure the chicken reaches 165°F internally.

How to keep taquitos from unrolling in the oven?
Place them seam-side down and avoid overfilling the tortillas.

Can I make these with rotisserie chicken?
Yes, skip the slow cooking step and mix shredded rotisserie chicken with the other ingredients.

What’s the best cheese to use?
Cheddar melts well, but you can also use Monterey Jack, pepper jack, or a Mexican blend.

How to reheat taquitos for best results?
Use an oven or air fryer at 375°F to keep the tortillas crispy.

Try More Recipes:

• Crock Pot Chicken Garlic Parmesan Pasta
• Crock Pot Chicken Rigatoni
• Crock Pot Chicken Penne Pasta