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Slow Cooker Chicken Taquitos

These Slow Cooker Chicken Taquitos will be loved by the whole family. Slow cooked chicken, shredded and wrapped up with cheese and peppers. Baked until crispy!
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: Tex Mex
Keyword: Barbecue Chicken, slow cooker, tex-mex
Servings: 18 Taquitos
Calories: 165kcal
Author: Julia Pinney

Ingredients

For the chicken

  • 2 lbs chicken tenders
  • 3 tomatoes diced small
  • 1 1/2 Tablespoons cumin
  • 1 Teaspoon paprika
  • 1 Teaspoon onion powder
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon chili flakes optional
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper

Other

  • 18 taco shells
  • 2 cups cheddar cheese grated
  • 1 small red pepper finely diced
  • 1 small yellow pepper finely diced
  • 1 small green pepper finely diced
  • 2 tbsp vegetable oil

Instructions

For the slow cooked chicken

  • Make the spice rub by combining the cumin, paprika, onion powder, garlic powder, salt and pepper. Stir to combine.
  • Completely coat the chicken in the spice rub and place them in the slow cooker.
  • Top the chicken with the finely diced tomatoes and give a good stir.
  • Put the lid on the slow cooker and cook on low for about 3 hours or until the chicken falls apart easily when pressed with a fork.
  • Remove chicken from slow cooker and drain off any excess liquid.
  • Using two forks, shred the chicken tenders.

Putting together the taquitos

  • Preheat oven to 375 degrees f/190 degrees c.
  • Place a small amount of shredded chicken inside the taco wrap, make a line down the middle. Top with a few diced peppers and cheese. Tightly roll it up. Repeat for all taquitos.
  • Brush a deep sided baking dish with vegetable oil and place all the taquitos in the pan with the fold side down. Repeat until the pan is filled up. Brush the tops with oil.
  • Bake in the oven for about 30 minutes or until golden and crispy.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. This recipe uses chicken tenders which are quite small.  You can use chicken breast, but the slow cooking time will be much longer, between 5 - 7 hours.
  2. I used a home made spice blend for the chicken but you can use a pre bought package of taco of fajita seasoning.
  3. Vegetable oil is used for brushing the taquitos before baking.  You can use spray as well.
  4. I used soft wrap flour tacos, but you can use corn if that's your preference.
  5. Depending how much chicken you put in your taquitos, you may have chicken left over.  You can always make more taquitos or store the extra chicken in the fridge.  It will keep 2 - 3 days in an airtight container in the fridge.
Nutrition Facts
Slow Cooker Chicken Taquitos
Amount Per Serving (1 taquito)
Calories 165 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 259mg11%
Potassium 315mg9%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 527IU11%
Vitamin C 20mg24%
Calcium 114mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.