Slow cooker chicken nacho taquitos are very easy to make and healthier than regular taquitos because they’re baked, not fried. (Though they’re still stuffed with nacho cheese. So they’re not exactly “good for you.”)
For the last few months, Zach and I have been on a jalapeno kick. They’ve gone in everything–soups, casseroles, I even wrote a guest post over at Dear Creatives for my Easy One Pot Jalapeno Nacho Pasta.
And then I found a recipe over at Le Creme De La Crumb.Hers are pretty fantastic, but I just can’t say no to anything “nacho” flavored. So I decided to combine the pasta idea and the toquito idea.
Holy crap. No regrets, man. These are AMAZING!
Slow Cooker Chicken Nacho Taquitos
Slow cooker chicken nacho taquitos are very easy to make and healthier than regular taquitos because they’re baked, not fried.
Serves: 8
Ingredients:
- 3 chicken breasts
- 1 jar Newman’s Own Salsa con Queso (or your favorite queso dip)
- 2 large jalapenos, thinly sliced (or finely diced)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1 can black beans, drained and rinsed
- 1 1/2 cups shredded sharp cheddar cheese
- 16 (8-inch) tortillas
- sour cream, salsa, etc. (for serving)
Instructions:
Step 01: Layer the ingredients in the crock pot like this: nacho cheese, jalapenos, chicken. (This keeps the chicken from sticking to the bottom.) Add the seasonings. Do not add the beans or cheese.
Step 02: Cook on high for 3 hours or on low for 5-6 hours (or until the internal temperature of the chicken is at least 145F). Turn off the heat. Shred the chicken. Add the beans and cheese, stir to combine. Let this mixture sit for about 20 minutes, or until thickened.
Step 03: Spray a cookie sheet or casserole dish with cooking spray. Lay out the tortillas and put 2-3 tbsps of chicken mixture down the middle. Roll the tortillas up tightly. Lay them side-by-side on the pan. Spray them with cooking spray (this will make them golden and crispy).
Step 04: Bake for 10-15 minutes, or until they’re golden brown. Remove from the oven and let cool for 15-30 minutes. Serve with your favorite toppings!
When I say these are “healthier,” that does not mean they are healthy. This version of them isn’t. (Though I have plans to make some healthy-ish taquitos in the future!)
These are delicious! Basically, if you like nachos, you’ll like these! If I didn’t have to share them with Zach, I would have stuffed them with black olives, tomatoes, bacon, chiles, and then topped them with a ton of sour cream. Anything you could find in a nacho, actually. 😛
If you like nachos, you will love these Slow Cooker Chicken Nacho Taquitos! Click To Tweet
For the crispiest taquitos, I recommend getting thinner tortillas. Mind are kind of thick and they came out crispy around the edges and soft in the center. I liked it that way, but who doesn’t like a super crispy shell?
We’ve made these with refried beans and with regular black beans. And black beans for the win! The refried beans tasted too strong and we didn’t like the texture much. Definitely go with black beans. You can also use dried beans, if you don’t like canned. Just cook them ahead of time and use about 1 1/2 to 2 cups in the taquitos.
Oh, did I mention this can be a freezer meal?
No? Let’s fix that.
Freezer Meal Instructions:
- Put the chicken, peppers, spices, and soup in a freezer bag in that order.
- Freeze for up to 6 months.
- When you’re ready to cook, let it thaw in the fridge for at least 24 hours.
- Dump into a crock pot and follow the rest of the instructions above.
- Enjoy!
Let me know what you think and remember to share!
[yumprint-recipe id=’154′]
15 comments
These look amazingly delicious! Pinning it!
Any food that is made from chicken is my favorite.
I need to try this tonight, my family will love me for this special dinner, thanks.
I agree, I LOVE chicken. My husband disagrees with me on this, but I think I could eat chicken plain boiled most days. 😛 I hope you all like these!
These sound delicious! I love anything that has to do with nachos, and taquitos, and spicy even makes it better. I will have to try these. Thanks for sharing!
Thanks, Linda!! I’m the same way. 🙂 I hope you like them!!
I absolutely HAVE to make some of this for my teen boys! They adore anything and everything about nachos and taquitos!
I hope they like these, Stephanie!! 🙂
This looks yummy! I use my crockpot a minimum of twice a week and I am always on the look-out for great new recipes. I will give this a try next week.
Oh yum, Chelsey! These look so great…drippy and cheesy! I’ll definitely have to make these.
Thanks, Mary! Drippy and cheesy is a good way to describe them. 😛 They’re definitely a new favorite. I hope you like them!
Made these this evening and was a little disappointed. Followed the recipe exactly but the mixture was very watery and made the taste pretty bland. What size can of cheese soup did you use? Any specific brand you recommend? The chicken watered the cheese sauce down way too much. Next time I think I’ll bake the chicken and then combine them.
I used Campbell’s, the small cans (I don’t think this comes in large sizes). You didn’t follow the directions on the soup, did you? All you should add is what’s in the can, no water. But baking the chicken would work, too, and it would be done much faster. I recommend baking the jalapenos with it, in that case, so they soften.
I should also note that the mixture *will* be a little bit watery, but it should thicken when the toquitos bake and then cool.
Hope it works out for you next time!
Hello,
I plan to make this tomorrow, but noticed on the recipe that no “soup” is on the list, but later in the recipe you refer to “soup” to be added first to the crock pot-can you clarify what you mean by “soup” Thank you!
Hi Liza! The soup was a mistake–there is no soup in this recipe. I will fix that. Thanks for letting me know! 🙂
These look delicious! Simple and good for you too! Thanks for sharing at the Thursday Favorite Things blog hop. Your post has been pinned.
Cheers,
Jennifer