Description
These Slow Cooker Buffalo Chicken Taquitos are a spicy, creamy, and crispy appetizer or meal option, made easy with a slow cooker and finished in the oven or air fryer for a perfect crunch.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 (8 oz) package cream cheese, softened
- 1/2 cup Buffalo wing sauce (like Frank’s RedHot)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 12–15 small flour tortillas
- Cooking spray or oil for baking/frying
Instructions
- Place chicken breasts in the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until fully cooked and easy to shred.
- Remove the chicken and shred using two forks.
- Return shredded chicken to the slow cooker and add cream cheese, Buffalo sauce, ranch dressing, cheddar cheese, and mozzarella cheese.
- Mix until everything is well combined and creamy. Let it heat through for another 15-20 minutes on low.
- Preheat oven to 425°F or preheat your air fryer to 400°F.
- Place about 2-3 tablespoons of the chicken mixture onto each tortilla and roll tightly.
- Place taquitos seam side down on a baking sheet or in the air fryer basket.
- Spray lightly with cooking spray or brush with oil.
- Bake in the oven for 15-18 minutes or air fry for 6-8 minutes until golden and crispy.
- Serve hot with extra ranch or blue cheese dressing, if desired.
Notes
- You can use rotisserie chicken for a quicker version.
- Adjust the amount of Buffalo sauce to your spice preference.
- Store leftovers in an airtight container and reheat in the oven or air fryer for best texture.
- These taquitos freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Appetizer
- Method: Slow Cooker, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 1g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 55mg
