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Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
Preheat oven to 400. Place about 1/4 cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.