Crock Pot Cream Cheese Chicken Taquitos

Main Dishes, Recipe

Elania Mayle

Fayette County Dairy Princess


  • 2 boneless skinless chicken breasts

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder

  • Salt and pepper

  • 1 8-ounce CREAM CHEESE

  • 1/3 cup water

  • 1 to 1 ó cups of shredded COLBY CHEESE and/or MEXICAN CHEESE blend

  • 12 six-inch corn flour tortillas

  • Different taco toppings, optional


In a medium mixing bowl mix chili powder, garlic powder, cumin, salt, pepper, cream cheese and water. Pour half mixture into slow cooker. Place chicken in slow cooker and pour the remaining mixture over the chicken. Cover and let cook for eight hours on low or four hours on high. Before serving, remove chicken from slow cooker, shred and return to slow cooker, give a stir. Cook about 15 minutes longer. Preheat oven to 400 degrees. Place about ⅛ cup cheese on each tortilla. Then add ¼ cup chicken mixture to tortilla. Bake until tortillas are slightly browned. Add a sprinkle of cheese on top when tortilla is hot and top with your favorite taco toppings.