Slow Cooker Chicken Taquitos

introduction

This recipe shows how to make Slow Cooker Chicken Taquitos with simple steps. It uses cooked shredded chicken, cheese, salsa, and taco seasoning rolled in corn tortillas. The slow cooker warms the taquitos gently so the filling stays moist. If you like other slow cooker chicken ideas, try a tasty slow cooker BBQ chicken sandwich recipe for another easy meal.

why make this recipe

• It is easy and takes little hands-on time.
• The slow cooker keeps the chicken juicy.
• You can use leftover chicken or rotisserie chicken.
• Kids and guests usually enjoy crispy taquitos after a quick fry.

how to make Slow Cooker Chicken Taquitos

Make the filling, roll the taquitos, and warm them in the slow cooker. Use soft warmed tortillas so they roll without breaking. You can use cooked chicken from other dishes or leftovers. For example, use leftover chicken from a simple slow cooker chicken and rice meal to save time. If you want a crisp finish, fry the taquitos quickly in hot oil after they warm in the slow cooker.

Ingredients :

• 2 cups cooked shredded chicken
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup salsa
• 1 tsp taco seasoning
• 10 small corn tortillas
• Oil for frying (optional)
• Sour cream and guacamole for serving (optional)

Directions :

1. In a bowl, mix the shredded chicken, cheese, salsa, and taco seasoning.
2. Warm the tortillas in a microwave to make them pliable.
3. Place a small amount of the chicken mixture on each tortilla and roll them up tightly.
4. Place the rolled taquitos in the slow cooker.
5. Cook on low for 2-3 hours or until heated through.
6. For extra crunch, heat oil in a skillet and fry the taquitos until golden brown.
7. Serve with sour cream and guacamole.

how to serve Slow Cooker Chicken Taquitos

Serve warm with sour cream and guacamole. Add salsa, pico de gallo, or sliced lime on the side. Offer a small salad or rice to make a full meal. Place taquitos on a tray and let people pick their favorite dips.

how to store Slow Cooker Chicken Taquitos

Cool the taquitos to room temperature before storing. Put them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes or air fry until crisp. You can freeze cooked taquitos in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or air fryer until hot.

tips to make Slow Cooker Chicken Taquitos

• Warm tortillas briefly so they do not crack when you roll them.
• Do not overfill the tortillas; a little filling goes a long way.
• Place taquitos seam side down in the slow cooker so they stay closed.
• If they get soggy in the slow cooker, fry or bake them briefly to crisp up.
• Use low-sodium salsa if you watch salt levels.

variation (if any)

• Add cream cheese to the filling for a richer mix.
• Mix in corn, black beans, or chopped peppers for extra texture.
• Use flour tortillas if you prefer softer, larger taquitos.
• Swap taco seasoning for fajita or ranch seasoning for a different flavor.

FAQs

Q: Can I use raw chicken in this recipe?
A: No. This recipe uses cooked shredded chicken. Cook raw chicken first, shred it, then mix with the other ingredients.

Q: How many taquitos does this recipe make?
A: It makes about 10 small taquitos, depending on how much filling you use.

Q: Can I bake instead of fry for crisping?
A: Yes. Place taquitos on a baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 8–12 minutes until golden.

Q: Can I prepare taquitos ahead of time?
A: Yes. Roll them and store in the fridge for a few hours before warming in the slow cooker or baking.

Q: Is it safe to keep taquitos in the slow cooker all day?
A: No. Use the slow cooker only to heat them for 2–3 hours on low. Leaving them much longer can make them soggy.

Conclusion

For a creamy twist on these taquitos, check this recipe for Slow Cooker Cream Cheese Chicken Taquitos – Creme De La Crumb.

Slow Cooker Chicken Taquitos

Delicious and easy-to-make chicken taquitos warmed in a slow cooker, perfect for a quick meal or snack.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 10 taquitos

Course: Appetizer, Snack

Cuisine: Mexican

Calories: 200

Ingredients Method Notes

Ingredients

  

Taquito Filling

• 2 cups cooked shredded chicken Use leftover or rotisserie chicken for convenience.
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup salsa Low-sodium salsa recommended.
• 1 tsp taco seasoning Can be swapped for fajita or ranch seasoning.

Additional Ingredients

• 10 small corn tortillas Warm briefly to make them pliable.
• Oil for frying (optional) For extra crispiness.
• Sour cream and guacamole for serving (optional) Great for dipping.

Method

 

Preparation

1. In a bowl, mix the shredded chicken, cheese, salsa, and taco seasoning.
2. Warm the tortillas in a microwave to make them pliable.
3. Place a small amount of the chicken mixture on each tortilla and roll them up tightly.

Cooking

1. Place the rolled taquitos in the slow cooker.
2. Cook on low for 2-3 hours or until heated through.
3. For extra crunch, heat oil in a skillet and fry the taquitos until golden brown.

Serving

1. Serve warm with sour cream and guacamole. Add salsa, pico de gallo, or sliced lime on the side.
2. Place taquitos on a tray for guests to pick their favorite dips.

Notes

Cool the taquitos to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes or air fry until crisp. Freeze for up to 2 months.