Slow Cooker Chicken and Cheese Taquitos {Freezer Meal}


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

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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 Slow Cooker Chicken and Cheese Taquitos! Or, you can make them in the Instant Pot using our Instant Pot Chicken and Cheese Taquitos recipe.

Slow cooker chicken and cheese taquitos

How to Make Slow Cooker Chicken and Cheese Taquitos

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! 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 Slow Cooker Chicken and Cheese Taquitos

As I mentioned above, another beauty of this recipe is that Chicken and Cheese Taquitos are 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 you need on a busy week night and bake them directly from frozen using our freezer meal instructions below.

Watch How This Meal Comes Together

Side Dish Idea

Looking for something to serve this with? Try our Avocado Lime Salsa!

Avocado Lime Salsa

Slow Cooker Chicken and Cheese Printable Recipe

Print

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

Description

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.


Ingredients


Instructions

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 3-4 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 10-20 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.


Notes

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

Slow cooker chicken and cheese taquitos

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


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11 replies
  1. 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!

    Reply
  2. 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.

    Reply
  3. 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.

    Reply
  4. 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

    Reply