Slow cooker meals are one of the hottest trends nowadays for pretty obvious reasons. First, most people work outside of the home and “Dump” meals are extremely convenient. Second, you don’t really have to be a good cook in order to make something tasty. Third, it helps you avoid the convenience of fast-food restaurants on the way home from work.
One of my all-time favorite meals to dump in the crock pot are chicken taquitos. Sure, the whole taquito isn’t thrown into the slow cooker but the chicken and a few other ingredients can slow cook all day.
2 chicken breasts
8 oz cream cheese
1/2 cup water
1 teaspoon of: garlic powder, cumin, and chili powder
salt & pepper
12 6″ corn or flour tortillas
1/2 cup shredded Colby or Mexican Blend cheese
Optional: cilantro, salsa, sour cream, lettuce, refried beans, etc.
- Dump chicken, water, cream cheese, and seasonings into crockpot. Cover and cook on low for 8 hours or high for 4 hours.
- Right before serving, remove chicken and carefully shred with two forks. (It will be HOT so you may want to let it cool for a minute or so to avoid burning yourself!). Once shredded, return it back to the crockpot. Stir, replace lid, and allow it to cook for another 10-15 minutes.
- Preheat oven to 400 degrees.
- Place about 1/4 cup of chicken mixture into center of each tortilla. Top with 1-2 tablespoons of shredded cheese. Roll tightly and place on a greased or non-stick baking sheet.
- Bake 10 minutes or until the outer shells of tortillas are slightly browned and cheese is melted.
- Remove from oven. Add desired toppings & serve!