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Slow Cooker Taquitos Recipe

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This recipe for Slow Cooker Taquitos, by , is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marty Phillips


3 or 4 Chicken Breast’s, frozen and thawed or fresh
8 Ounces cream cheese
1/3 cup whole or sliced jalapeños, roughly chopped (may use more to taste)
1 Teaspoon garlic powder
1 Teaspoon salt
1 Teaspoon cumin
16 Taco-sized tortillas (flour but corn tortillas also work well)
1½ Cups shredded cheese (Colby jack, Monterey Jack, Mexican blend, or Mozzarella -use your favorite)

Optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, or verde sauce.1.

1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to slow cooker or crock pot. Cover and cook on low 6-8 hours or on high 3-4 hours. (Lesser time for thawed chicken, greater times for frozen chicken).

2. A few minutes before serving, preheat the oven to 425º and grease a baking sheet with cooking spray.

3. Use two forks to shred chicken and stir it in with the other contents of the crockpot.

4. Heat tortillas in the microwave for a few minutes to soften them up. This will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas.

5. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly in a long shape taquito.

6. Place taquios on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. For crispier taquitos, switch the oven to broil for 2-3 minutes- watch carefully so they don’t burn.

7. Serve warm with dipping sauces and toppings as desired.

Personal Notes:
Personal Notes:
We enjoyed this recipe in Marty and Cheryl’s home. Delicious meal with great friends.




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