On busy school days, I try to make something that doesn’t take a ton of time or effort. I also want recipes she can grab and take into her room while she studies or does homework. These Baked Slow Cooker Shredded Chicken Taquitos and Spicy Guacamole Dip are perfect for that! My Cranberry Raspberry Iced Tea goes great with these taquitos!
Baked Slow Cooker Shredded Chicken Taquitos
Because the bulk of the cooking is done in the slow cooker, these Baked Slow Cooker Shredded Chicken Taquitos & Spicy Guacamole Dip take very little time to prepare. I just mix most of the ingredients together and toss in a few chicken breasts and the slow cooker does the hard part for me!
When the chicken is almost done cooking, I whip up the Spicy Guacamole Dip. The most intensive part of the recipe is rolling the taquitos, but that only takes a few minutes. The next step is to lay them on the baking sheet and let them bake for just 10 minutes!
These Baked Slow Cooker Shredded Chicken Taquitos & Spicy Guacamole Dip are a big family favorite, so we make this pretty often. Whenever I visit my daughter in Atlanta, she always asks me to make them for her as well. She also loves my White Pork Enchiladas with a Creamy Green Sauce, which is super cheesy and delicious!
The Baked Slow Cooker Shredded Chicken Taquitos & Spicy Guacamole Dip also travel well. They make the perfect finger food for a party or get together. These are a big hit for Wednesday night dinner at church and for mom’s group! Another popular recipe is my Mexican Beef and Cheese Dip, which pairs perfectly with these Cheesy slow cooker Chicken Taquitos
For the Spicy Guacamole Dip, you just need a few ingredients. You will need:
2 avocados, halved, pitted, and diced
1/2 red onion, thinly sliced
1 jalapeno, finely diced
1/2 bunch fresh cilantro, coarsely chopped
Juice of 1 lime
Salt and pepper to taste
Directions:
Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.
Baked Slow Cooker Shredded Chicken Taquitos
Ingredients
- 2 boneless skinless chicken breasts
- 1 packet of dry taco seasonings
- salt + pepper
- 8 ounces cream cheese
- ? cup water
- ½ cup shredded Mexican blend cheese
- 12 small corn or flour tortillas
- optional: cilantro, salsa, sour cream, or other toppings as desired
Instructions
- Mix taco seasonings, salt and pepper to taste, cream cheese, and water to crock pot. Add chicken, Cover and cook on low 8 hours or on high 4 hours.
- Remove chicken from crock pot, shred, and return to slow cooker. Stir chicken into mixture and cook 15-20 minutes longer.
- Preheat oven to 400. Place about ¼ 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 or silicone baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with spicy guacamole sauce or salsa.
What is your favorite meal for busy school nights?
