Baked Crockpot Chicken Taquitos

Once again the weekend has gone by too fast. Have a great week everyone! If you are looking for an easy dinner recipe, look no further! This baked chicken taquitos recipe uses tender chicken seasoned in a crock pot on low all day, so minimal cooking time is required! They come out of the oven nice and crispy. I have seen many different recipes that use a variety of seasonings, and some use flour some use corn tortillas…but this is my favorite chicken taquito recipe. I kind of always fail at rolling them tight enough…I think it helps to microwave to tortillas to soften them up. Enjoy!

5.0 from 1 reviews
Baked Crockpot Chicken Taquitos
Prep time
Cook time
Type: Main
Serves: 2
  • 1 frozen boneless skinless chicken breast
  • 1 tsp chile powder
  • 1 tsp cumin
  • 2 cloves garlic, minced
  • ½ cup water
  • 1 tsp chicken bouillon powder
  • Salt and pepper to taste
  • 2 tbsp cream cheese (optional)
  • 1 tbsp fresh cilantro
  • 1 cup of shredded Mexican cheese (jack and cheddar)
  • 5 flour tortillas
  1. Add chicken breast to crock pot and set on "low".
  2. Add water and all of the seasonings listed above and cover.
  3. Let simmer on low for 4-5 hours, turning chicken twice throughout.
  4. Preheat oven to 425 degrees F.
  5. Transfer chicken to a plate and shred by using two forks.
  6. With a spoon, drizzle a few spoonfuls of juices from crockpot.
  7. Warm tortillas in microwave if needed and top with chicken on the bottom ⅓, followed by cheese.
  8. Roll up tightly and place on a greased baking dish seam-side down.
  9. Bake for 20 minutes, careful not to burn the tops.
  10. Serve with Mexican rice, sour cream, salsa, and guacamole!
Makes 5 chicken taquitos

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