Slow Cooker Cream Cheese Taquitos

Did you ever have a recipe you resisted making because you thought it didn’t make sense? Maybe had an ingredient you didn’t care for? That was this dish for me. I couldn’t understand why you would make most of the meal in the slow cooker and then still have to roll and bake the taquitos before serving them. It sounded so difficult. It’s not. It was great to have dinner 75% done when we got home. Make the rolling the taquitos a family project and it goes VERY quickly.


I love when my family asks me to make these again before the meal is even done. The toughest part of this meal is the rolling of the taquitos. We discovered that if we soften the tortillas with a bit of cheese on them in the frying pan (let the cheese melt) then add the chicken with a bit more cheese on top and roll the tortillas tend not to split or crumble. We used two small skillets to make the rolling go faster too.

We served this with a hearty side salad to complete the meal.

Slow Cooker Cream Cheese Taquitos

  • Servings: 16-18
  • Difficulty: easy
  • Print

A simple meal with lots of flavor.


  • 1 1/2 – 2 lbs chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoon cumin
  • salt and pepper, to taste
  • 8 ounces cream cheese
  • 1/3 cup chicken stock
  • 1 cup cheddar cheese, finely shredded
  • 16-18 6″ corn tortillas
  • optional: salsa, sour cream, cheese, or other toppings, as desired


  1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to the slow cooker. Cook on low 6-8 hours or on high 4-5 hours.
  2. Twenty – thirty minutes before serving, remove chicken, shred with two forks, and return to slow cooker. Let it sit about 15 minutes longer. Taste and adjust spices as necessary.
  3. Preheat oven to 400. Spray a 9 x 13 casserole dish with non-stick spray.
  4. In a small skillet heat a splash of vegetable oil over medium heat. When warm add a tortilla sprinkled with a bit of cheese on top. Let the cheese melt. Once melted remove tortilla to baking dish, top with chicken mixture and cheese. Roll tightly and place single layer in baking dish. Repeat until chicken is gone.
  5. Bake 10-15 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.




7 Comments Add yours

  1. I have made quite a few recipes like that.

    Liked by 2 people

  2. Audria says:

    We’ll have to try these!

    Liked by 2 people

    1. koolaidmoms says:

      Hope you like them!

      Liked by 1 person

  3. Family praise is the best reward. 🌟


  4. Erika Kind says:

    This sounds as delicious as creative!


  5. Bernice says:

    Looks great! Looks like a lot of flavors coming together. 💕 💕 💕


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