Looking to mix up your Taco Tuesday routine? How about this simple yet delicious creamy chicken that cooks in a slow cooker all day, and takes about 10 minutes to finish assembling in the evening? Doesn’t get much better than that! In the morning, simply place chicken breasts, green chiles, salsa verde, cream cheese and seasonings in your slow cooker. Set it for eight hours and come home to tender, creamy chicken. From there, you simply roll the chicken mixture and cheese into tortillas and bake them until golden. I serve them with sliced peppers and avocado and extra salsa for dipping; sour cream and guacamole are also welcome additions.
I was a slow adopter of the slow cooker (ha ha, unintentional pun there!), but it is such a life-saver during the busy fall sports season. What have you made in your slow cooker lately?
Place shredded chicken in the tortilla. If your family likes things hot, you can also add diced jalapeño here, and a tablespoon of cheese over chicken. Roll them up, brush with olive oil or melted butter, and bake until golden.
Recipe: Slow Cooker Creamy Chicken Taquitos (Flautas)
- 3 or 4 chicken breast halves
- 1 cup salsa verde
- 1 5-ounce can roasted Hatch green chiles
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 8 ounces cream cheese
- 8 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil or melted butter
- Place chicken breasts in slow cooker and add all ingredients through cream cheese. Cook on low for 8 hours.
- Preheat oven to 375 degrees. Warm tortillas in oven while it preheats. Grease a 9″ x 13″ baking pan.
- Remove chicken from slow cooker and shred with a fork. Mix in cooking liquid to keep chicken moist.
- Take each tortilla and place chicken filling across. Sprinkle with a tablespoon of shredded cheese and roll up, placing seam side down in baking dish. Brush tops with olive oil (or melted butter). Bake for 15-20 minutes, until golden.
- Serve with additional salsa verde — and, optionally, sour cream and guacamole for dipping.