Slow cooker chicken taquitos

These taquitos have 17 grams of fiber per serving, which is over half of your recommended daily amount!


1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon oregano
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon curry powder
1 1/8 teaspoons freshly ground black pepper
2 pounds boneless, skinless chicken breasts
6 ounces fat-free cream cheese, cut into 1/2-inch cubes
1/3 cup water
1 cup shredded cheddar cheese
16 6-inch whole-grain tortillas


  1. In a small bowl, combine first 9 ingredients. Stir.
  2. Place chicken in a 5-quart slow cooker. Sprinkle spice mix (made in step 1) over the top. Add cream cheese and water. Cook on low for 6 to 8 hours or on high for 4 to 6 hours. Turn slow cooker off and preheat oven to 400 F.
  3. Line a baking sheet with parchment paper. (You can also line it with aluminum foil sprayed with nonstick cooking spray.) Set aside.
  4. Place chicken on a large plate, leaving as much of the cream cheese and seasoning mix in the slow cooker as possible. Using two forks, shred the chicken. Then place the shredded chicken back into the slow cooker. Add cheddar cheese and stir until well-blended.
  5. Add chicken mixture to each tortilla and roll tightly. (Kids can help with rolling!) Place rolled tortillas on the prepared baking sheet and bake for 8 to 12 minutes. Remove from oven, allow to cool slightly and enjoy!

Makes 8 servings

Recipe contains: wheat, milk

Carb choices per serving: 2

*Option not included in nutrition facts.

First Published: 07/07/2017
Last Reviewed: 07/07/2017

chicken taquito
Serve these taquitos with salsa, sour cream or guacamole, if desired.*
slow cooker chicken taquitos nutrition label