I am tired. We are coming up on the end of September and I am exhausted already. How am I going to make it to June? We had my son’s annual Individualized Education Plan (IEP) meeting this week. I was a bit concerned about it as they are going to want to dismiss him from Speech which is fine. He will then move from an IEP to a 504 Plan. My daughter has one and I know it carries weight too. I am tired of following behind him trying to keep his Executive Functioning skills under control. It is exhausting.
But, at school he is getting better and that is the most important piece. He is maturing and finally things are starting to click for him. I definitely think his schedule this year allows him the space to breathe in between classes and gives him a little down and prep time before the next class. We all need that time. We cannot be “on” all the time we all need a break and in schools especially once kids leave elementary schools they no longer have that time. I think it is sad. As adults we take or need that break to relax, prepare or just go for a short walk outside in the nice weather. I think kids would do so much better if they had during the day to just breathe.
But off my soap box and onto my slow cooker. My slow cooker is the shining star of my kitchen. I need easy dinners on Tuesdays and Thursdays that can be almost ready to serve at 8:00 pm (or later some nights). It is just the way our lives are. The slow cooker helps me each and every time.
I wasn’t too sure about this recipe but I thought I would give it a try. It was simple and I thought even if it didn’t taste too great I could doctor it up as needed.
My family loved this! It was simple and my house smelled amazing when we walked in the door. A simple warming of the tortillas in the skillet and my daughter was rolling Taquitos and of course tasting the chicken in between each one, to help get this into the oven quickly.
Now, if you don’t like the shredded chicken texture (I am iffy on it at times) you can cut the chicken into bite size pieces, give it a light fry first to lightly brown on the outside and not cook it as long. If you have a programmable slow cooker set it to go to warm after 6 hours not 8 or 9. The longer you cook the meat the more it will fall apart even with the light fry.
I served these with salsa, sour cream and a green side salad.
Slow Cooker Cheesy Chicken Taquitos
- 1 1/2 – 2 lbs. chicken breast
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 1 (8 oz) package of cream cheese
- 1/3 cup chicken stock
- 1 – 1 1/2 cups cheese, shredded (I used Colby jack and sharp cheddar)
- 16 – 6″ corn tortillas
- Place chicken, chili powder, garlic powder, cumin, cream cheese and chicken stock in slow cooker. Stir to combine.
- Cover and cook on low for 8 hours.
- When ready to make taquitos prepare a 13 x 9 casserole dish with non-stick spray. Preheat oven to 400 degrees.
- Shred chicken with two forks and stir to mix thoroughly. Let sit for 15 more minutes.
- Just as the chicken is finishing warming heat a small skillet over medium heat with 1 teaspoon oil. Place one tortilla into the skillet at a time to warm it and make it pliable. Take the tortilla from the skillet add a couple of tablespoons of cheesy chicken mixture into the center and gently roll tightly.
- Place the rolled tortillas into prepared casserole dish packing them together tightly.
- Sprinkle top of taquitos with shredded cheese. Bake for 10-15 minutes until warmed through and cheese has melted.
- Remove pan from oven and serve with salsa and sour cream if desired.