Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 package (8 ounces) cream cheese, softened
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (such as Rotel)
  • 1 packet (1 ounce) taco seasoning
  • 1/2 cup chicken broth
  • 1/4 cup chopped cilantro (optional)
  • 14 corn or flour tortillas (6-inch diameter)
  • 2 tablespoons vegetable oil (or cooking spray)
  • Optional toppings: sour cream, guacamole, salsa, shredded cheese

Instructions:

  1. Lightly grease the inside of your slow cooker.
  2. Place chicken breasts in the Crockpot. Top with cream cheese, diced tomatoes and green chilies, taco seasoning, and chicken broth.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours, or until chicken is cooked through and easily shredded.
  4. Remove chicken from the Crockpot and shred with two forks or an electric mixer. Return shredded chicken to the Crockpot and stir to combine with the cream cheese mixture. Stir in cilantro, if using.
  5. Warm tortillas slightly (microwave, warm skillet, or oven) to make them pliable.
  6. Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla. Roll tightly and secure with a toothpick, if needed.
  7. Heat vegetable oil in a large skillet over medium heat. Place taquitos seam-side down in the hot oil and cook for 2-3 minutes per side, or until golden brown and crispy.
  8. Preheat oven to 400°F (200°C). Place taquitos seam-side down on a baking sheet. Lightly spray with cooking spray. Bake for 15-20 minutes, or until golden brown and crispy.
  9. Remove toothpicks (if used) and serve immediately with your favorite toppings.