Flavorful creamy chicken made in the slow cooker, then rolled up in soft tortillas and baked or a few minutes until crispy! An easy and tasty meal you’ll want to make again and again!
Author: Slow Cooker Society
Recipe type: Side Dish
Cuisine: Mexican
Serves: 4 persons
Ingredients
2 Uncooked chicken breasts (you can use turkey if as an alternative)
1 Packet taco seasoning
7 oz Cream cheese, cubes
¼ CUP Water
1½ CUPS Shredded cheddar cheese
Taco-sized flour tortillas
Instructions
Place chicken breasts in a 2-3 quart slow cooker. Sprinkle with taco seasoning, add cream cheese cubes, and water.
Cover and cook for 6-8 hours on low, or for 4-6 hours on high.
Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add cheddar cheese, and stir to evenly coat the chicken.
Preheat oven to 400°F.
Then spoon shredded chicken into the center of the flour tortillas.
Roll tightly, and place on a parchment-lined baking sheet.
Spray generously with olive oil spray.
Cook in preheated oven for 8-12 minutes, or until tortillas are crisp.
Nutrition Information
Serving size: 4 persons
Recipe by Slow Cooker Society at https://slowcookersociety.com/crock-pot-cream-cheese-chicken-taquitos/