Crockpot Chicken Taquitos

Save this article on:

If there’s one recipe I always come back to on busy weekdays, it’s these Crockpot Chicken Taquitos. They’re incredibly simple to make, packed with creamy, cheesy flavor, and perfect for feeding a hungry crowd or meal prepping ahead. I love how the slow cooker does all the heavy lifting, leaving me with tender shredded chicken that’s seasoned to perfection and ready to roll into warm tortillas.

What makes these taquitos a staple in my kitchen is how versatile and satisfying they are. Whether I serve them with fresh salsa, a dollop of sour cream, or guacamole, they never fail to hit the spot. Plus, they freeze beautifully, which means I can make a double batch and enjoy them anytime the craving strikes.

Why You’ll Love This Crockpot Chicken Taquitos Recipe

• It’s a hands-off, slow-cooked dish that practically makes itself.
• Great for picky eaters and can be customized with different toppings.
• Ideal for meal prep — they reheat like a dream.
• Freezer-friendly and perfect for batch cooking.
• Super creamy, cheesy, and full of Tex-Mex flavor.

---

What Kind of Tortillas Should I Use?

Flour tortillas are my go-to for this recipe because they roll easily without cracking and hold up well once filled and baked. You can use small or medium-sized tortillas depending on your preference. If you prefer a gluten-free version, corn tortillas can work too — just warm them slightly before rolling to prevent breaking.

---

Options for Substitutions

• Chicken: Swap with rotisserie chicken if you’re in a rush — just mix it with the other ingredients and skip the slow cooking.
• Cream cheese: Try Greek yogurt for a lighter version.
• Shredded cheese: Use any melty cheese you love — cheddar, Monterey Jack, pepper jack all work great.
• Spice level: Add diced green chiles, jalapeños, or chipotle for more heat.
• Tortillas: Use low-carb or gluten-free options to fit your dietary needs.

---

Ingredients for This Crockpot Chicken Taquitos Recipe

• Boneless, skinless chicken breasts – These are the star of the dish, turning tender and juicy after slow cooking.
• Cream cheese – Adds rich creaminess to bind the filling and keep the taquitos moist.
• Shredded cheese – A key ingredient for that gooey, melty texture in every bite.
• Taco seasoning – Brings all the classic Tex-Mex flavors to the mix without needing individual spices.
• Salsa – Enhances the moisture and flavor of the chicken with a touch of acidity and spice.
• Flour tortillas – Easy to roll and perfect for holding in all the creamy, cheesy goodness.

---

Step 1: Slow Cook the Chicken

Place the chicken breasts in your crockpot. Top with the taco seasoning and salsa, and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be fork-tender and easy to shred.

---

Step 2: Shred and Mix

Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot, add the cream cheese and shredded cheese, and stir until everything is melted and fully combined. Let it cook on low for another 10–15 minutes to thicken slightly.

---

Step 3: Preheat and Fill

Preheat your oven to 425°F (or 220°C). Lay out your tortillas and spoon about 2–3 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll tightly into a taquito shape.

---

Step 4: Bake Until Crispy

Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Optionally, brush or spray the tops lightly with oil to help them crisp. Bake for 12–15 minutes until golden and lightly crispy on the edges.

---

Step 5: Serve and Enjoy

Serve warm with your favorite dips — sour cream, guacamole, salsa, or queso. Garnish with fresh cilantro or a squeeze of lime for added freshness.

---

How Long to Prepare the Crockpot Chicken Taquitos

Prep Time: The initial prep is minimal — about 10 minutes. All you need to do is place the chicken, salsa, and taco seasoning into the crockpot and set it to cook. Once the chicken is cooked, shredding and mixing with cream cheese and cheese takes an additional 10 minutes.

Cook Time: The slow cooker does the bulk of the work — 6 to 7 hours on low or 3 to 4 hours on high. After rolling the taquitos, they only need 12 to 15 minutes in the oven to crisp up.

---

Tips for Perfect Crockpot Chicken Taquitos

• Use freshly shredded cheese for better melting and texture.
• Warm tortillas slightly in the microwave before rolling to prevent cracks.
• Don’t overfill the tortillas or they’ll be hard to roll and may burst.
• Line the baking sheet with parchment or use a silicone mat to prevent sticking.
• Spray or brush with oil before baking for a crispier exterior.

---

Watch Out for These Mistakes While Cooking

• Using frozen chicken without thawing can affect cooking times and texture.
• Not draining excess liquid before mixing the filling can make it runny.
• Overcooking the taquitos in the oven can dry them out — keep an eye on them.
• Skipping the oil spray may result in soft, not crispy, taquitos.
• Rolling too loosely can make them fall apart while baking.

---

What to Serve With Crockpot Chicken Taquitos?

1. Fresh Pico de Gallo

The tangy, fresh flavors of chopped tomato, onion, cilantro, and lime add brightness.

2. Guacamole

Creamy and rich, guac complements the cheesy filling and balances the spice.

3. Mexican Rice

A hearty and flavorful side that rounds out the meal beautifully.

4. Black Bean Salad

A cool, protein-packed side dish that adds texture and freshness.

5. Corn Elote (Mexican Street Corn)

Sweet, spicy, and creamy — this street food favorite pairs wonderfully with taquitos.

---

Storage Instructions

Refrigeration: Store any leftover taquitos in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispiness — microwaving will soften the shell.

Freezing: To freeze, let the taquitos cool completely, then place them in a single layer on a baking sheet to flash freeze. Once solid, transfer to a freezer-safe bag or container. They’ll last up to 2 months. Reheat directly from frozen in the oven at 375°F for 15–20 minutes.

---

Estimated Nutrition (per taquito)

• Calories: 230
• Protein: 16g
• Carbohydrates: 18g
• Fat: 11g
• Saturated Fat: 5g
• Fiber: 1g
• Sugar: 1g
• Sodium: 430mg
• Cholesterol: 50mg

---

Frequently Asked Questions

What type of chicken works best?

Boneless, skinless chicken breasts are ideal for a lean and tender result, but thighs work well too if you prefer a richer flavor.

Can I make these ahead of time?

Yes! You can assemble the taquitos in advance and refrigerate or freeze them before baking.

Are these taquitos spicy?

Not inherently. The spice level depends on the salsa and seasoning you use. For a milder version, use mild salsa and cheese.

Can I air fry instead of baking?

Absolutely. Air fry at 400°F for 8–10 minutes, flipping halfway, for ultra-crispy taquitos.

How can I make them gluten-free?

Just swap the flour tortillas for your favorite gluten-free alternative. Warming them before rolling helps prevent cracking.

---

Conclusion

Crockpot Chicken Taquitos are the perfect blend of comfort food and convenience. The slow-cooked, flavorful filling wrapped in crispy tortillas makes them a family favorite every time. Whether you’re planning a casual dinner, prepping lunchboxes, or stocking your freezer, this recipe delivers on all fronts — ease, flavor, and versatility. Once you try them, they’ll likely become a regular part of your meal rotation.

---

Print