dinner gluten-free meat slow-cooker

Slow-Cooker Chicken Taquitos

July 4, 2013

First off I have to apologize for the terrible picture quality. I made these at C’s house and forgot my camera so alas my iPhone had to do! Don’t let the poor picture taking dismay you, these were absolutely scrumptious.

I may have some level of talent in the kitchen but this quality seems to be very specific to my own kitchen and is not necessarily a transferrable skill. I am pretty neurotic about having access to all the kitchen supplies and gadgets that I have at home so anytime I cook elsewhere I find myself pretty overwhelmed. You don’t have this? Oh no. Where is that? Gah! I end up seeming like a real tool. Usually if I am cooking at C’s I plan well in advance and actually bring kitchen appliances with me (exception of the slow-cooker of course…) but this time my mind must have been elsewhere.

A minor crisis ensued over the lack of toothpicks but fortunately C’s engineering degree came in handy and he masterminded a plan to use mini-margarita umbrellas as a replacement. Not only did these do the trick but they also added a nice touch to our Mexican fiesta theme 🙂
I slow-cooked the chicken in advance, which was a pretty hands-off activity, and once our minor obstacles were dealt with the rest of the steps came together quite quickly. With some roasted lemon asparagus on the side this was a perfectly balanced and filling meal.

Slow-Cooker Chicken Taquitos

by The Healthy Maven

Prep Time: 4 hours

Cook Time: 15 mins

Keywords: slow-cooker bake entree gluten-free dairy-free chicken Mexican

Ingredients (yields: 15 taquitos)

For the chicken:

  • 2 large chicken breasts
  • 1/2 large yellow onion
  • 1/4 cup of hot sauce (I used cholula)
  • 1 garlic clove, minced
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1 T lime juice

For the taquitos:

  • 15 corn tortillas
  • 1 ripe avocado
  • 1 cup of black beans, rinsed well
  • 1 cup of salsa
  • coconut oil or olive oil spray (or you can rub or brush on if you do not have spray)

Instructions

For the chicken:

1. Set slow cooker to high.

2. Fill slow cooker with all ingredients except chicken and stir to combine.

3. Wash chicken (no need to chop) and place in slow cooker. Using a large spoon coat chicken with mixture so it is completely covered.

4. Cover and cook on high for 3-4 hours turning the chicken after 1.5-2 hours.

5. Turn off slow cooker and using 2 forks shred chicken (the chicken will be moist enough that this should happen easily).

For the taquitos:

6. Preheat oven to 450 degrees F.

7. Take corn tortillas and stack them with a sheet of paper towel in between. Place in microwave for 30-60 seconds or until soft and will not break when you roll them.

8. Spray or coat both sides of tortillas with oil.

9. On a plate add chicken, beans, and avocado to the center of the tortilla.

10. Roll in both sides and secure using a toothpick.

11. Place rolled taquitos on a GREASED baking sheet (do not omit or they will be stuck to the sheet).

12. Top with preferred salsa. At this point if you want to add grated cheese you can.

13. Bake in oven for 10-15 mins. Tortillas should be crispy and browned but watch carefully to prevent burning.

14. Serve immediately. I added some lemon asparagus on the side for more greens.

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  • Reply
    Carli Alice
    July 5, 2013 at 1:53 am

    I don’t really cook in someone else’s kitchen. I don’t think I can do that.

    Great recipe!

    • Reply
      Davida @TheHealthyMaven
      July 5, 2013 at 1:43 pm

      Thanks! I feel like it’s a skill I should work on but it’s actually more challenging than you would think.

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