I REALLY really wanted to make jalapeño poppers. I went back and forth with the idea for a few days but in the end decided to try to make something that wasn’t deep fried but was STILL delicious! That is how these taquitos came about! They are baked instead of fried and I added chicken to give the taquitos a bit more bite! The best part? The chicken comes together in the slow cooker! Every time I use the slow cooker, I’m always reminded that I do not use that thing ENOUGH. The meat always comes out so tender and I feel like its just one of those “out of sight out of mind” things and I can live a little freely for the few short but sweet hours it does its magic.
Slow Cooker Jalapeño Chicken Taquitos
Yield 12 Taquitos
4 Chicken Breasts, chopped into thirds
8 oz cream cheese
1 cup sour cream
1 tbsp garlic powder
1 tsp onion powder
2 tsp cumin powder
5 jalapeños, finely diced
2 cans diced green chilis (4.5 oz cans)
1/2 cup monterey jack cheese, grated
1/2 cup cilantro, chopped
salt & pepper to taste
- Place chicken breasts in a 2-3 quart slow cooker.
- Add salt, pepper, cream cheese, sour cream, garlic powder, onion powder, cumin powder, jalapeños and diced green chilis.
- Cover and cook for 4-6 hours on high, stirring once in between.
- Unplug the crockpot, add the chopped cilantro and cheese to the chicken. Using two forks, shred the chicken in the crock pot.
- Preheat the oven to 375 degrees. Spoon the shredded chicken horizontally across the center of the tortilla and roll it up tightly.
- Place all the rolled up tortillas on a parchment sheet and generously brush the tortillas with oil or spray with cooking spray.
- Bake the taquitos for about 8 minutes or until tortillas are golden!
Serve with salsa, gauc and sour cream!
TIP: To keep the taquitos from getting soggy, transfer them onto a baking rack after removing them from the oven.