Set raw chicken and cream cheese in slow cooker for this Mexican-American dish…

Healthier than the fried version, these oven-baked taquitos are seriously tasty. Taquitos are basically tortillas rolled around some kind of filling (frequently meat based), and then deep fried. Also known as flautas; taquitos are traditionally made from corn tortillas, while flautas are made from soft white wraps.

Having said that, the two are either very distinct from each other or interchangeable, depending on what your opinion is. What is easy to agree on, however, is that this recipe nails it’s hot, creamy, spicy filling beautifully, and the whole thing tastes delicious.

4 chicken breasts
8 oz cream cheese
1 tbsp olive oil
1/3 cup jalapeño peppers
1 tsp cumin
1 tsp garlic powder
1/2 cup (120 ml) chicken stock
To serve:
Soft flour or yellow corn tortillas
1 cup shredded cheese
Sour cream
Salsa and cilantro


1. Place the chicken breasts into the base of your slow cooker, then add the cream cheese, olive oil, jalapeño peppers, cumin, garlic powder, salt and chicken stock. Stir carefully and set to cook on low for 6 – 8 hours.

2. At the end of the cooking time, remove the chicken, shred it, then return to the sauce and stir back in.

3. Fill soft tortillas with some of the chicken and top with a little of the shredded cheese, then roll up into a tube and transfer to an oiled oven dish and repeat, neatly placing the rolls side by side before baking at 425 degrees for 15 minutes.

Serve with a little fresh cilantro and salad, and a salsa on the side for a truly fabulous light lunch. These yummy taquitos are also nicely portable, so how about wrapping the rolls up in foil and taking them out on a hike or picnic?

Source: slowcooker-chicken.cooktopcove