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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
Cook Time 3 hours
Total Time 3 hours 15 minutes
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.