Slow Cooker Jalapeño Popper Taquitos

Name: Slow Cooker Jalapeño Popper Taquitos
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 8 whole Boneless Chicken Thigh; 8 oz Cream Cheese; 4 oz Diced Jalapeño Peppers; 16 whole Flour Tortilla; 0.25 cup Green Enchilada Sauce; 1 pinch Salt & Pepper; 2 cups Shredded Pepper Jack Cheese; 2 tbsp Vegetable Oil

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Halal 🕌Comfort-Food

Slow Cooker Jalapeño Popper Taquitos pack tender shredded chicken with tangy cream cheese and jalapeños for a spicy, cheesy bite wrapped in crisped tortillas. Baked and briefly broiled, they deliver a satisfying crunch with a creamy, peppery center—great for game day snacking or a festive appetizer spread.

Prep15 mins
Cook3 hrs 15 mins
Serves4
DifficultyEasy

1

Place the chicken thighs, cream cheese, jalapeno peppers with their juice, green enchilada sauce, salt, and black pepper in a slow cooker and combine.
2

Cook on High for 3 to 4 hours. Shred the chicken with 2 forks, then stir it together with the sauce in the slow cooker to combine.
3

Preheat the oven to 425 degrees F (220 degrees C). Coat a baking sheet with cooking spray.
4

Lay the tortillas on a flat work surface and evenly sprinkle pepperjack cheese in the center of each. Spread about 2 tablespoons of the chicken mixture over the cheese on each tortilla. Roll each tortilla tightly and set it seam-side down on the prepared baking sheet. Brush the tops and sides of each rolled tortilla with vegetable oil.
5

Bake in the preheated oven until the cheese melts and the tortillas begin to brown, 10 to 15 minutes. Position an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil the taquitos until crisped, 2 to 3 minutes more.