Step 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.

Step 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.

Step 3

Add cream cheese and salsa to the shredded chicken and stir until cream cheese is melted.

Step 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.)

Step 5

Preheat oven to 400 degrees F.

Step 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.)

Step 7

Serving suggestion: Top with sour cream or plain Greek yogurt, salsa, Guacamole, or our Avocado Lime Salsa.