Why You’ll Love Slow Cooker Buffalo Chicken Taquitos Recipe

It’s a hands‑off slow cooker meal: simply combine chicken, sauce, cream cheese and seasonings, and let it cook.
All your favorite buffalo wing flavors without the messy cleanup of wings.
Quick assembly into taquitos gives a fun, handheld twist that kids and adults alike will enjoy.
You can control the spice level by adjusting how much buffalo sauce you use.
Comes with a creamy blue‑cheese dipping sauce to elevate the flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts
Buffalo wing sauce
Ranch dip mix
Garlic powder
Salt & pepper
Cream cheese
Shredded fontina or Mexican‑blend cheese
Flour tortillas (small/taco‑size)
Optional toppings: chopped green onion, crumbled blue cheese, extra buffalo sauce drizzle
Blue Cheese Dip: ranch dip mix, sour cream, mayonnaise, milk, crumbled blue cheese, optional fresh parsley and green onion

Directions

In a slow cooker, combine the chicken breasts with buffalo wing sauce (adjust amount based on how saucy/spicy you like it), garlic powder, ranch dip packet, cream cheese, salt and pepper. Cover and cook on low for approximately 6‑8 hours or high for about 3‑4 hours.
While the chicken is cooking, prepare the blue cheese dipping sauce: in a bowl mix the ranch packet, sour cream, mayonnaise, milk, crumbled blue cheese, and optional parsley/green onion; cover and chill until serving time.
Once the chicken is fully cooked, remove it and shred using forks (or a mixer). Return the shredded chicken to the slow cooker and stir it into the sauce so it’s well‑coated.
Preheat oven to 400 °F (≈ 204 °C). Line a baking sheet with cooking spray or oil.
For each small tortilla, spoon about 2‑4 tablespoons of the buffalo chicken mixture onto the center. Top with shredded cheese. Tightly roll up each tortilla and place seam‑side down on the prepared baking sheet, arranging them in a single layer without touching.
For extra crispiness, lightly spray the rolled taquitos with cooking spray. Bake for about 10‑12 minutes, or until the tortillas are golden brown.
Serve hot, with the chilled blue cheese dip and optional toppings (green onion, blue cheese crumbles, extra sauce drizzle).

Servings and timing

Servings: About 12‑16 taquitos (depending on size of tortillas and filling amount).
Prep time: ~ 20 minutes.
Cook time: ~ 3 hours (on high) or ~ 6‑8 hours (on low) for the slow cooker step.
Total time (on high): ~ 3 h 20 min.
Total time (on low): ~ 6 h 20 min (plus roll-and-bake).

Variations

Use a rotisserie chicken (shredded) for a shortcut: skip the slow‑cooker step, mix shredded chicken with buffalo sauce and cream cheese, then roll and bake.
Try corn tortillas instead of flour to make them gluten‑free (ensure filling is safe and corn tortillas are handled gently).
Swap the shredded fontina or Mexican‑blend cheese for cheddar, monterey jack, or pepper jack for a spicier kick.
Make a milder version by using less buffalo sauce or a mild wing‑sauce alternative, and serve with ranch instead of blue‑cheese dip.
For added veggie texture, stir in some finely chopped celery or green pepper into the shredded chicken mixture.
To make them into air‑fryer taquitos, preheat your air fryer and cook rolled taquitos at ~375 °F (~190 °C) for ~8‑10 minutes or until golden and crisp (flip halfway).

Storage/Reheating

To store: Let taquitos cool completely, then freeze in an airtight container or freezer bag for up to 2–3 months. If refrigerating for short‑term use, store in an airtight container in the fridge for up to 3–4 days.
To reheat from refrigerated: Preheat oven to 375 °F (~190 °C), place taquitos on a baking sheet, and bake ~8‑10 minutes or until heated through and crisp.
To reheat from frozen: Preheat oven to 400 °F (~204 °C), place frozen taquitos on a baking sheet, bake ~15‑20 minutes or until hot and golden; you may want to flip halfway.
If using an air‑fryer, reheat frozen taquitos at ~390 °F (~199 °C) for ~6‑8 minutes until heated and crispy.

FAQs

What type of chicken should I use?

You can use boneless, skinless chicken breasts as the recipe suggests. If you prefer chicken thighs, they will work too — adjust the cooking time in the slow cooker slightly as thighs may take a bit longer and yield a slightly richer flavor.

Can I make the filling ahead of time?

Yes — you can cook and shred the chicken earlier in the day or even the day before. Then assemble and bake the taquitos when you’re ready to serve.

How spicy are these taquitos?

The heat level depends entirely on how much buffalo wing sauce you use and the brand of sauce. To reduce the heat, use less sauce or choose a mild wing sauce. To ramp it up, use more sauce or select a hot/extra‑hot variety.

Can I bake the taquitos instead of frying?

Yes — the recipe instructs baking them in the oven to get them crispy. While you could pan‑fry, the details are shared: heat oil in a wide pan and fry 4‑5 minutes per side until golden, though it will be a bit messier.

Is there a vegetarian version of this recipe?

You could substitute shredded roasted cauliflower or jackfruit for the chicken, toss with buffalo sauce and cream cheese (or a vegan cream‑cheese alternative), then roll in tortillas and bake — though the texture and flavor will be different.

Can I freeze these taquitos before baking?

Yes — you can roll the taquitos, place them on a baking sheet, freeze until firm, then transfer to a freezer bag. When ready to bake, you can place them directly in the oven (adding a few extra minutes) or thaw briefly first.

What dipping sauce goes best with them?

The creamy blue cheese dip included in the recipe is ideal — it balances the heat of the buffalo sauce. You could also serve with ranch dip if preferred.

Can I use whole‑wheat or gluten‑free tortillas?

Absolutely. Whole‑wheat tortillas will give a nuttier flavor and higher fiber. For gluten‑free, use certified gluten‑free tortillas (flour or corn) and ensure all other ingredients are gluten-free as well.

How do I make them extra crispy?

After rolling the taquitos, lightly spray them with cooking spray before baking and arrange them so they’re not touching. Baking at 400 °F (~204 °C) for about 10‑12 minutes gives a golden crunch. Alternatively, after baking you can pan‑sear them briefly in a hot skillet with a little oil for added crisp.

Conclusion

If you’re craving all the bold flavor of buffalo wings but want a simpler, cleaner way to enjoy it — these slow cooker buffalo chicken taquitos are a perfect option. They’re fuss‑free, fun to eat, and versatile enough for a weeknight dinner, a party platter, or a game‑day snack. Once the slow cooker work is done, the oven does the rest. Give them a try, adjust the heat to your liking, and enjoy a crowd‑pleasing twist on a classic favorite.