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Chipotle Cheese Slow Cooker Chicken Taquitos

3.00 Mitt(s) 2 Rating(s)2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5

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Level: Easy

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Description

Simple and so yummy, these slow cooker chicken taquitos are the perfect back to school, weeknight meal!

Ingredients

  • 1 pound Boneless And Skinless Chicken Breasts
  • ¾ cups Low Sodium Chicken Broth
  • 16 ounces, weight Cream Cheese
  • ½ cups Sour Cream
  • 2 whole Canned Chipotles In Adobo Sauce, Diced Small
  • 1 teaspoon Chipotle Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ¾ teaspoons Black Pepper
  • ½ teaspoons Fine Sea Salt
  • 12 whole 6-inch Tortillas, Corn Or Flour
  • 1 cup Sharp Cheddar Cheese, Grated
  • Sour Cream, Salsa, Pico De Gallo, Avocado, And Red Onion, For Topping (optional)

Preparation

Into your slow cooker, add the chicken breast, chicken broth, cream cheese, sour cream, chipotles, chipotle chili powder, ground cumin, garlic powder, onion powder, black pepper and salt. Cook on high for 4-6 hours or low for 8-10 hours.

Once the chicken has cooked, give it a good stir and shred the chicken with two forks. Keep the slow cooker set on warm or low.

Preheat your oven to 400 F and line a large rimmed baking sheet with parchment paper or silicone mat or spray with a non-stick spray.

Prepare your tortillas by layering on a couple of tablespoons of shredded chicken and then topping with a tablespoon or two of grated cheese. Roll the tortillas up firmly and place them, seam side down, on the prepared baking sheet. Finish this step for the rest of the tortillas.

Place in the oven and bake for 10-12 minutes or until the tops are just beginning to brown and the cheese is melted. Remove from oven and serve immediately with desired toppings. Enjoy!

One Comment

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Avatar of Angela

Angela on 8.30.2014

These look so good! Definitely going to try this recipe!!

2 Reviews

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Avatar of Jamie

Jamie on 9.26.2014

I had to substantially “alter” this recipe to make it work for us, but bottom line the sauce was OUT OF THIS WORLD DELICIOUS!!!

I used boneless pork chops instead of chicken, cut all the other ingredients in half except used a full cup of chicken broth. In my crockpot it only took 4 hrs on low for the meat to be cooked. So I then just shredded the pork, added it back to the sauce and put it in the refrigerator. When we were ready to eat, I warmed the meat and sauce on the stove then rolled in tortillas with the cheese, and cooked on a baking mat like suggested . It turned out great. I’m thinking the cream sauce would make a great dip of sorts too.

Avatar of aimee

aimee on 9.24.2014

I really wanted to like these and have another crock pot recipe, but these were not good. Sorry. I was hesitant to make them because of how much cream cheese and sour cream you add. I was right. The end result is thick and fake tasting. Also, there is no way these instructions produce the taquitos in the picture. Rolling your tortillas, and keeping them from cracking, is an art form and it doesn’t happen with cold tortillas from the bag. Every single one of mine split and all the filling oozed out while in the oven. We ate a few and the rest went in the trash.

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