Slow Cooker Jalapeño Popper Chicken Taquitos.

These are so yummy! I made these last night for dinner and not only are they super simple but they are delicious! Slow Cooker Jalapeño Popper Chicken Taquitos. Along with the poppers  make the copy cat Cafe Rio Creamy Tomatillo Ranch to go with them for dipping. I found both of these recipe on Creme de la Crumb. A great blog with so many great recipes! 

INGREDIENTS

• 3-4 chicken breasts, frozen or thawed
• 8 ounces cream cheese
• ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
• 1½ cups shredded cheese- use your favorite
• optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, Tomatillo Ranch Dressing
• 
  
• INSTRUCTIONS

1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. 
2. minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
3. Use two forks to shred chicken and stir it in with the other contents of the crockpot.
4. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
5. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
6. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
7. Serve warm with dipping sauces and toppings if desired

Enjoy! XOXO