Everyone needs a few good slow cooker recipes, especially the kind that suits all the picky eaters. This is one of those. Crispy taquitos full of seasoned, shredded chicken and a cheese blend- perfect for lazy weekends, visitors stopping by for dinner and leftovers packed into lunchboxes for the kids. These are just great alongside a salad or veggie tray, plus they’re super easy and filling, too. Enjoy. 🙂
Crispy Taquitos With Slow-Cooked Shredded Chicken
Course: MainCuisine: MexicanDifficulty: EasyServings
8
servingsPrep time
25
minutesCalorieskcal
Ingredients
6 skinless, boneless chicken breasts, trimmed
1 Tablespoon corn starch
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1/2 chicken bouillon cube
1 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne powder
1/2 tsp cumin
drizzle of olive oil, for baking
8 10-inch flour tortillas
4 cups shredded Mexican cheese blend
Directions
- In slow cooker with a 1/4 cup of water in bottom, place trimmed chicken breasts and turn heat to low.
- In a bowl, combine the corn starch, chili powder, salt, paprika, sugar, chicken bouillon, onion powder, garlic powder, cayenne powder and cumin. Mix well and sprinkle over the chicken. Cover crock pot and cook for 6-8 hours on low, or 4-6 hours on high. Remove lid and using two forks, shred chicken. Add the shredded cheese to crock pot and stir until it’s all mixed together well.
- Preheat oven to 400 degrees. Spray or drizzle olive oil on sheet pan. Take each flour tortilla and place a few spoonfuls of cheesy shredded chicken, then fold in ends and roll up tightly, placing on sheet pan with seam facing down. Repeat until all tortillas are on pan, then place in oven and bake for approximately 10 minutes, until underside is crisp. Carefully flip the tortillas and bake an additional 7-10 minutes, until golden brown on both sides. Remove from oven.
- Allow taquitos to cool slightly before slicing them each in half and serving with sour cream and salsa. Enjoy!