Description
These Honey BBQ Slow Cooker Chicken Taquitos are a delicious and easy-to-make meal featuring tender shredded chicken cooked in a homemade honey BBQ sauce. Rolled into whole grain tortillas and baked until crispy and golden, these taquitos are perfect for a family dinner or party appetizer with a flavorful twist of creamy cheese and fresh cilantro.
Ingredients
Scale
For the BBQ Sauce:
- ½ cup ketchup
- ¼ cup honey
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Remaining Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons cornstarch
- 4 ounces cream cheese, cut into cubes and softened
- 4 ounces (1 cup) shredded Monterey jack cheese
- ½ cup chopped fresh cilantro
- 18 small whole grain tortillas
- Cooking spray
- Kosher salt
Instructions
- Make the BBQ Sauce: In a medium bowl, whisk together all BBQ sauce ingredients including ketchup, honey, molasses, apple cider vinegar, chili powder, paprika, garlic powder, salt, and pepper until smooth and well combined.
- Cook Chicken in Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Pour the prepared BBQ sauce evenly over the chicken. Cover and cook on low heat for 3 to 3 ½ hours or on high heat for 2 hours, until chicken is fully cooked and tender.
- Thicken the Sauce: Once the chicken is cooked, transfer it to a large bowl, leaving the remaining sauce in the slow cooker. Add cornstarch to the sauce liquid and whisk until fully dissolved. Turn the slow cooker to high and cook uncovered for about 10 minutes to thicken the sauce.
- Mix the Filling: Shred the cooked chicken with two forks. Add about ¾ cup of the thickened sauce from the slow cooker to the shredded chicken along with the softened cream cheese, shredded Monterey jack cheese, and chopped cilantro. Stir thoroughly until well combined. Reserve any extra BBQ sauce for serving.
- Prepare for Baking: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Warm tortillas in the microwave between two paper towels if needed, so they are soft and pliable for rolling.
- Roll the Taquitos: Working with one tortilla at a time, spoon approximately ¼ cup of the chicken mixture onto the lower third of each tortilla. Roll up the tortilla as tightly as possible, placing it seam-side down on the prepared baking sheet. Repeat with all tortillas and filling.
- Freeze Option: (Optional) To freeze taquitos before baking, flash freeze them in a single layer on a baking sheet, then transfer to a labeled freezer bag and store for up to 3 months.
- Bake the Taquitos: Lightly spray the rolled taquitos with cooking spray and sprinkle with kosher salt. Bake in the preheated oven for 12–16 minutes or until the taquitos are lightly golden and crispy.
- Serve: Serve warm with extra BBQ sauce for dipping if desired.
Notes
- To freeze taquitos before baking, flash freeze them on a baking sheet, then transfer to a freezer bag and store up to 3 months.
- To bake frozen taquitos, preheat oven to 375°F and bake them for 18–20 minutes until heated through and golden.
- Warming tortillas before rolling prevents them from cracking or tearing.
- Use cooking spray and a sprinkle of kosher salt to enhance crispiness and flavor.
Nutrition
- Serving Size: 2 taquitos
- Calories: 320
- Sugar: 8g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
