Crockpot Chicken Taquitos

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Creamy, cheesy, and packed with flavor, these Crockpot Chicken Taquitos are the weeknight dinner you’ve been dreaming of. The slow-cooked chicken melts into shreds, wrapped in soft tortillas, and baked (or air-fried) to golden perfection. They’re just the right mix of comfort food and handheld convenience.

Whether you’re meal prepping, feeding a crowd, or just want something ultra satisfying without hovering over the stove, this recipe has you covered. It’s family-friendly, freezer-friendly, and fully customizable depending on your spice preference.

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Why You’ll Love This Crockpot Chicken Taquitos Recipe

• Effortless prep thanks to the crockpot doing all the heavy lifting.
• Creamy and cheesy filling made with simple pantry staples.
• Great for crowds and makes a perfect party appetizer or weeknight dinner.
• Make-ahead friendly — they freeze and reheat beautifully.
• Customizable with different cheeses, spice levels, and toppings.

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What Kind of Tortilla Should I Use?

Flour tortillas are typically the go-to for taquitos because they roll easily and crisp up nicely, especially if you’re baking or air-frying. If you’re gluten-free, corn tortillas work well but need to be warmed thoroughly before rolling to avoid cracking. For a protein boost or lower-carb option, you could also use low-carb or high-protein wraps.

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Ingredients for the Crockpot Chicken Taquitos

Each ingredient in this recipe brings flavor and function to the creamy chicken filling that makes these taquitos irresistible.

• Boneless skinless chicken breasts – The foundation of the filling, slow-cooked until shreddable.
• Cream cheese – Adds a luscious, creamy texture.
• Shredded cheddar or Mexican blend cheese – Brings melty goodness and savory flavor.
• Salsa – Adds moisture and a zesty punch to the filling.
• Taco seasoning – Gives that signature bold, Tex-Mex flavor.
• Flour tortillas – Perfect for rolling and baking.
• Optional: jalapeños, green chiles, or hot sauce – To dial up the heat if you like things spicy.

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How To Make the Crockpot Chicken Taquitos

Step 1: Set Up the Slow Cooker

Place chicken breasts in the bottom of your crockpot. Sprinkle taco seasoning evenly over the chicken, then top with cream cheese and salsa. Cover and cook on low for 6-7 hours or high for 3-4 hours.

Step 2: Shred the Chicken

Once the chicken is fully cooked and tender, shred it directly in the crockpot using two forks. Mix the shredded chicken into the creamy sauce until well combined.

Step 3: Assemble the Taquitos

Preheat your oven to 425°F (or prepare your air fryer). Spoon the filling into the center of each tortilla and sprinkle with shredded cheese. Roll tightly and place seam-side down on a baking sheet.

Step 4: Bake or Air Fry

Lightly spray the tops with cooking spray or brush with oil. Bake for 12-15 minutes, or air fry at 400°F for 6-8 minutes until golden and crispy.

Step 5: Serve and Enjoy

Serve warm with guacamole, sour cream, or your favorite dipping sauce.

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Serving and Storing Crockpot Chicken Taquitos

This recipe makes about 12 taquitos, enough to serve 4-6 people as a main dish or 8-10 as appetizers.

To store, let the taquitos cool completely, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze them individually and reheat in the oven or air fryer to keep the crisp.

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What to Serve With Crockpot Chicken Taquitos?

Mexican Street Corn

Sweet and creamy with a hint of spice, elote is the perfect side.

Cilantro Lime Rice

Fluffy rice with fresh citrus and herbs pairs perfectly with the cheesy taquitos.

Avocado Salsa

Creamy and zesty, this adds a fresh bite.

Black Bean and Corn Salad

Colorful, crunchy, and adds a nutritious side to balance the meal.

Nacho-Style Fries

A fun twist with crispy potatoes, cheese, and jalapeños.

Guacamole and Chips

Classic and always welcome at the table.

Spicy Pickled Onions

Bright and tangy, they add contrast to the rich filling.

Creamy Jalapeño Dip

For the spice lovers who want more zing with their taquitos.

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Want More Chicken Dinner Ideas?

If these Crockpot Chicken Taquitos hit the spot, you might want to try more comforting chicken meals from Nora Nosh:

• Garlic Butter Chicken with Rigatoni and Parmesan for creamy pasta lovers.
• Buffalo Chicken Lasagna if you’re craving bold and cheesy layers.
• Longhorn Parmesan Crusted Chicken for a restaurant-quality dinner at home.
• Chicken Mushroom Alfredo packed with umami flavor.
• Chicken and Wild Rice Casserole for cozy one-dish meals.

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And let me know in the comments how yours turned out. Did you add jalapeños or keep it mild? Did you air-fry or bake?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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