Slow Cooker Chicken Taquitos

Tonight I made Slow Cooker Chicken Taquitos courtesy of Chop Secrets. I loved this recipe before I went gluten and dairy free. I have to admit, I was worried about whether or not this would work as an AF recipe. Remember, you will never know until you try!

This is a beautifully simple recipe. Put four (4) of the ingredients into the slow cooker, cook for the designated amount of time, add another ingredient, roll into tortillas and cook in the oven for an additional 10 minutes in the oven. The results are a delicious and healthy dinner! The question is, can the recipe be gluten and dairy free? Let's find out!

The original recipe
Slow Cooker Chicken Taquitos
Ingredients:
2 Uncooked chicken breasts
1 Packet taco seasoning
7 oz Cream cheese, cubes
1/4 CUP Water
1 1/2 CUPS Shredded cheddar cheese
Taco-sized flour tortillas

Directions:

1. Place chicken breasts in a 2-3 quart slow cooker. Sprinkle with taco seasoning, add cream cheese cubes, and water.
2. Cover and cook for 6-8 hours on low, or for 4-6 hours on high.
3. Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add cheddar cheese, and stir to evenly coat the chicken.
4. Preheat oven to 400°F.
5. Then spoon shredded chicken into the center of the flour tortillas.
6. Roll tightly, and place on a parchment-lined baking sheet.
7. Spray generously with olive oil spray.
8. Cook in preheated oven for 8-12 minutes, or until tortillas are crisp.
9. Enjoy!

Allergy Friendly Version

AF Slow Cooker Chicken Taquitos

Ingredients:
2 Uncooked Chicken Breasts
1 Packet (1.2 oz) Taco Seasoning
8 oz Dairy Free Cream cheese
1/4 CUP Water
1/2 CUP Dairy Free Sour Cream
Corn Tortillas

Directions:

1. Place chicken breasts in a 2-3 quart slow cooker. Sprinkle with taco seasoning, add cream cheese scooped out of tub into many chunks throughout Crock-Pot, and water.
2. Cover and cook for 6-8 hours on low, or for 4-6 hours on high.
3. Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add sour cream, and stir to evenly coat the chicken.
4. Preheat oven to 400°F.
5. Then spoon shredded chicken into the center of the corn tortillas.
1. The tortillas will work best if you heat them before scooping.
6. Roll tightly, and place on a parchment-lined baking sheet.
7. Spray generously with olive oil spray.
8. Cook in preheated oven for 8-12 minutes, or until tortillas are crisp.
9. Enjoy!

My Opinion

This is going to become a go to recipe for me! It was before I went dairy and gluten free and I am so glad that it can stay that way! The only difficulty that I had was using the corn tortillas. The tortillas kept ripping. I tried heating them up in the microwave, but they still ripped in the oven while cooking. To be honest, I'm okay with that. I can totally live with it. I will try working with fresh tortillas too.

My Husband's Opinion

He says, "It's good!" 😄 When I first asked him while we were eating dinner, he acted all adorably and went to get seconds. He said if I could do anything different, he would ask for some of the taquitos cooked with flour tortillas. He prefers the taste of the flour tortillas to the corn tortillas. It makes sense. He isn't on a gluten and dairy free diet. I can do that for him.

Final Verdict

This was an outright success! 4 out of 5 stars! Will definitely be making it again soon!

What they looked like right after I pulled them from the oven

Mine are on the left and hubby's are on the right. Each is topped with the person's preferred sour cream and there is a side of bean chips.