Slow Cooker Chicken and Cheese Taquitos

By Rachel Tiemeyer
September 5, 2021

Slow cooker chicken and cheese taquitos is a delicious meal that the whole family will love! Be sure to make a double batch for the freezer. Then, you can pull out however many you want and throw them directly in the oven for a quick weeknight dinner.

Slow cooker chicken and cheese taquitos

Affiliate links may be included.

There is a short list of meals in my house that pleases all five of us. It seems like everyone has their own aversions and favorites, which can be exhausting sometimes. Can any moms out there relate??

Now, there is an added bonus when you can find a recipe that is easy, made in the slow cooker, AND freezer friendly. This is why I love this recipe! Or, you can make them in the Instant Pot using our Instant Pot Chicken and Cheese Taquitos recipe.

Slow cooker chicken and cheese taquitos

Watch How Chicken and Cheese Taquitos Comes Together

How to Make Chicken and Cheese Taquitos in the Slow Cooker

You are going to LOVE how simple this is. Start by seasoning your chicken with some taco seasoning. Toss it in the slow cooker and add some broth. Water works fine too.

Now here’s the key: Do not overcook your chicken! Based on advice from the FDA, we wrote a whole post about how long to cook chicken in the slow cooker if you want a bit more information but for now, just follow the recipe, got it? Yeah, you got this! 🙂

Slow cooker chicken and cheese taquitos

Once that chicken has cooked, grab two forks and give it a good shred.

Shredded chicken on a cutting board

After this, rolling up the taquitos and baking them just takes minutes. I also love that I can make these in advance and pop them in the oven right before dinner (fresh or frozen).

Slow cooker chicken and cheese taquitos

How to Freeze Taquitos

As I mentioned above, another beauty of this recipe is that it’s freezer-friendly. Because of this, I almost always double the recipe. Simply follow the cooking instructions right up until baking and then freeze them in a single layer in a freezer bag.

Chicken and cheese taquitos in a freezer bag

Then, you can pull out however many taquitos you need on a busy week night and bake them directly from frozen using our freezer meal instructions below.

Side Dish Ideas

Avocado Lime Salsa

Avocado Lime Salsa

Mexican Chopped Salad

What to Do with Leftover Tortillas

If you have leftover tortillas, did you know you can freeze them? Here is the best way to freeze tortillas for later.

tortillas in a freezer bag

Slow Cooker Chicken and Cheese Taquitos

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 20 minutes
  • Yield: 46 servings 1x
  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Mexican


This is a delicious meal that the whole family will love! Be sure to make a double batch for the freezer. Then, you can pull out however many you want and throw them directly in the oven for a quick weeknight dinner.



Make It Now:

  1. Place the chicken breasts in your slow cooker. Rub both sides of the chicken with all of the taco seasoning. Add water or broth.
  2. Cover and cook on LOW for about 2.5 – 3.5 hours, until it shreds easily. (Note: Chicken should be 165°F internally when done.) Shred the chicken with two forks and stir, so the seasoning is evenly distributed.
  3. Add cream cheese and salsa to the shredded chicken and stir until cream cheese is melted.
  4. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, leaving a little room at the edges so the filling doesn’t spill out. Top chicken mixture with 2-3 tablespoons of shredded cheese. Roll up tortillas tightly. (Freezing instructions begin here.) 
  5. Preheat oven to 400 degrees F. 
  6. Place the taquitos on a baking sheet, seam side down. Spray the tops with cooking spray and bake for 15-20 minutes, until cheese melts and they are golden brown on top. (Note: If you have leftover cheese, you can sprinkle it over the top of the taquitos before they bake.)
  7. Serving suggestion: Top with sour cream or plain Greek yogurt, salsa, Guacamole, or our Avocado Lime Salsa.

Freeze It For Later: Complete the recipe through Step 4. Then, place rolled up tortillas side-by-side in a single later in a gallon-sized freezer bag. Seal tightly and freeze.

Prepare From Frozen: When ready to bake, you have two options:

Method 1 (Thawed): Thaw overnight in the refrigerator or in the microwave using the defrost setting. Bake as directed, beginning with Step 5.

Method 2 (From Frozen): Follow Steps 5-7, but cover the frozen taquitos with foil after spraying them with cooking spray. Then, bake for about 25 minutes or until warmed through. Remove the foil and bake another 5-10 minutes, until golden brown.


For Instant Pot instructions, try our Instant Pot Chicken and Cheese Taquitos.

Where We Get Our Chicken: We get our chicken from ButcherBox. The chicken is organic and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, grass-fed beef, and wild salmon–and have used it for years ourselves.Woman holding a ButcherBox box

Slow cooker chicken and cheese taquitos

Be sure to try our Instant Pot Chicken and Cheese Taquitos for a faster cooking method.

Want More Easy Freezer Meals?

Be sure to check out our amazing round-up of 70+ Freezer Meals.

Leave a Comment

Your comments make our day. Thank you! If you made the recipe, please choose a star rating, too.

Leave a Reply

Recipe rating

Your email address will not be published.

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

21 replies
  1. Lisa says:

    So simple with just a few ingredients! Love how easy it is to make a few and that you can cook straight from the freezer.

  2. mrs kathleen m dowling says:

    These are really good, easy to make, so handy, even my very fussy husband liked them, thank you

    • Rachel Tiemeyer says:

      Definitely. Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done (reaches 165 degrees F internally or no longer has any pink in the middle).

  3. Rebecca says:

    So I made the mistake of subbing locally-made/3-ingredient corn tortillas for the wheat since I needed something GF. They tore and looked horrible UNTIL I microwaved some of the tortillas between a paper towel for about 15 seconds. WORLD of difference! The imperfect ones still tasted great but required a fork and a bib lol. Definitely make the Avocado Lime Salsa!!!

  4. Allison says:

    Amazing! It’s so simple, yet it tasted complex and layered. This was a massive hit in my house! I’m glad I made a pile of them to freeze. This will definitely become a staple meal for us. Thank you for posting! I can’t wait to try other recipes from your blog!

  5. Kate Baird says:

    Made these for the first time yesterday, and they came out PERFECT! Very simple and very tasty! I also made the Creamy Avocado Dip, and it was a perfect combo.

  6. Nicole says:

    This came out super runny for me. It was tasty but I had to figure out a way to either drain all of the liquid or thicken it up.

  7. Wendy says:

    So yummy, I have made them twice now, going to make a bunch and freeze for when my kids/grandkids are home. I put them in foil and put on the grill on low, then take them out of foil and put them on grill grates for a few minutes until browned and crunchy. So good