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Easy Honey BBQ Slow Cooker Chicken Taquitos, filled with a creamy mixture of chicken, cheese, cream cheese, and homemade BBQ sauce! This baked chicken taquito recipe is made easier with the help of your crock pot!
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5 from 2 votes

Honey BBQ Slow Cooker Chicken Taquitos

from kristineskitchenblog.com
These easy Honey BBQ Slow Cooker Chicken Taquitos are filled with a creamy mixture of chicken, cheese, and homemade BBQ sauce. Cooking the chicken in the crock pot makes it so tender and full of delicious BBQ flavor!
Prep Time30 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 45 mins
Servings: 9 servings
Calories: 531kcal


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


  • In a medium bowl, whisk together all BBQ sauce ingredients.
  • Place chicken in bottom of slow cooker. Pour BBQ sauce over top of chicken. Cover and cook on low heat for 3-3 ½ hours, or for 2 hours on high.
  • Once chicken is cooked through, transfer to a large bowl, leaving the extra sauce in the slow cooker. Add cornstarch to the liquid left in the slow cooker and whisk until completely dissolved. Increase heat to high and cook, uncovered, for 10 minutes to thicken.
  • Meanwhile, shred the chicken. To the shredded chicken, add ¾ cup of the thickened sauce from the slow cooker, the cream cheese, Monterey jack cheese, and cilantro. Stir until well combined. (Reserve the extra BBQ sauce for serving.)
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • If needed (to keep them from tearing), warm tortillas in the microwave between two paper towels until soft enough to roll. Working with one tortilla at a time, spoon about ¼ cup of the chicken mixture onto the lower third of the tortillas and roll up as tightly as you can.
  • Place taquitos, seam-side-down, on the baking sheet. Repeat with remaining tortillas and filling. (At this point, you can freeze some of the taquitos for later. See the note below for instructions.)*
  • Spray taquitos lightly with cooking spray and sprinkle with kosher salt. Bake for 12-16 minutes, until lightly golden. Serve with additional BBQ sauce, if desired.


*Note: To freeze taquitos, before baking, flash freeze them in a single layer on a baking sheet and then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 375 degrees F and bake for about 18-20 minutes, until lightly golden and heated through.


Serving: 2taquitos | Calories: 531kcal | Carbohydrates: 61g | Protein: 34g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 1054mg | Potassium: 521mg | Fiber: 6g | Sugar: 19g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 3mg
Nutrition information is only an estimate.
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