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We love an easy dinner recipe – especially when you can make it in the slow cooker! These oven baked Chicken Taquitos are a healthier homemade version than store bought or restaurant made and they’re perfect for little hands who refuse to eat anything unless they can dip it in something!
Taquitos are basically rolled up tacos, which is a very good thing. We start with corn or flour tortillas, add our shredded chicken mixture, and roll them up. To keep things on the healthier side, we bake them in the oven. Don’t worry, you won’t miss the frying, they still get nice and crispy in the oven.
When the taquitos are done baking, we top them with all the toppings … shredded lettuce, pico de gallo, homemade guacamole and cilantro. I like to pour everything on top of mine. The girls love to dip their baked chicken taquitos in queso and sour cream.
These baked chicken taquitos can be served as an appetizer or as a meal. They are perfect for parties because you can make them in advance and put out all of the toppings for your guests to enjoy. We are going to make them for Cinco de Mayo, which is right around the corner. I can’t wait!
Baked Chicken Taquitos in the Slow Cooker:
Place your chicken breasts in the bottom of a crock pot or instant pot. We replaced our crock pot with the instant pot and have loved it!! If you do use the instant pot, you have the choice to either slow cook the chicken or pressure cook which will cook the mixture much quicker. 10 minutes on a high pressure cook will do the trick.
Sprinkle taco seasoning evenly over the chicken and top with diced onions.
Pour your cans of fire roasted tomatoes and green chilies over top.
Cover and cook on low for 6-8 hours or pressure cook on high for 10 minutes.
Remove the lid and shred the chicken. You can either use two forks to shred the chicken, or you can make it easy on yourself and let your stand mixer do it for you. The chicken will shred in less than a minute on low speed when using the stand mixture. This is so much easier than shredding with forks and mixes all the flavors perfectly together. Plus, who doesn’t love another use for their stand mixer?
Once the chicken mixture is finished, you can begin assembly your chicken taquitos. Place about 3 tablespoons of mixture, evenly in the middle of your corn or flour tortilla. Then fold the tortilla in half and then roll to complete your taquito. Bake in the oven at 425 degrees for 12-15 minutes, until golden brown.
This chicken mixture is not only great in these baked chicken taquitos, but works great for other recipes as well. I’ll use this chicken mixture for taco salads, nachos or tacos which I love to serve with my favorite Restaurant Style Mexican Rice Recipe.
Print the recipe card for Baked Chicken Taquitos below:
These easy oven baked chicken taquitos make a great appetizer or meal! We like to serve them with sour cream, guacamole, pico de gallo, lettuce and cheese!
- 3 lb boneless chikcen breasts
- 1 packet taco seasoning
- 1 onion diced
- 4.5 oz can chopped green chilies undrained
- 14.5 oz can fire roasted tomatoes
- 20 corn or flour tortillas
- guacamole for toppings
- sour cream for toppings
- pico de gallo for toppings
- shredded lettuce for toppings
- shredded cheese for toppings
Place chicken breasts in the bottom of your slow cooker.
Sprinkle taco seasoning evenly over the chicken and top with diced onion.
Pour cans of fire roasted tomatoes and green chilies over the top.
Cover and cook on low for 6-8 hours.
Remove lid and shred the chicken.
Place about 3 tablespoons of the chicken mixture evenly in the middle of your corn or flour tortilla.
Fold your tortilla in half, and then roll to complete your taquito.
Bake in the oven for 12-15 minutes, until golden brown, at 425 degrees.
Top with your favorite toppings: shredded lettuce, cheese, pico de gallo, guacamole or sour cream.
We hope you enjoy this chicken mixture and baked chicken taquitos as much as we do! Some other items to incorporate for your Cinco de Mayo menu are: