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


  1. Place chicken breasts in a 2-3 quart slow cooker.
  2. Add salt, pepper, cream cheese, sour cream, garlic powder, onion powder, cumin powder, jalapeños and diced green chilis.
  3. Cover and cook for 4-6 hours on high, stirring once in between.
  4. Unplug the crockpot, add the chopped cilantro and cheese to the chicken. Using two forks, shred the chicken in the crock pot.
  5. Preheat the oven to 375 degrees. Spoon the shredded chicken horizontally across the center of the tortilla and roll it up tightly.
  6. Place all the rolled up tortillas on a parchment sheet and generously brush the tortillas with oil or spray with cooking spray.
  7. 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.

Recipe by The Chutney Life at