Slow Cooker Honey Buffalo Chicken Taquitos 

These taquitos are irresistibly creamy, tangy, and bursting with sweet-heat flavor. Tender shredded chicken slow-cooked in a honey Buffalo sauce gets blended with cream cheese and cheddar, then rolled into tortillas and crisped without needing extra oil. Whether baked, pan-fried, or frozen for later, these crispy, flavor-packed taquitos make a stellar appetizer, snack, or easy hands-off meal that everyone will love.

Ingredients

• 2½ lb chicken breasts, thawed
  
  

• 1 cup sharp cheddar cheese (grated or to taste)
  
  

• 12 flour TortillaLand tortillas 

• 1 tbsp cornstarch
  
  

• 8 oz cream cheese, cubed 

Honey Buffalo Sauce:

• 3–4 tbsp hot sauce (e.g., Frank’s Original)
  
  

• ¼ cup honey
  
  

• ¼ cup apricot preserves
  
  

• ¼ cup brown sugar
  
  

• 2 tbsp reduced sodium soy sauce
  
  

• Seasonings: 1 tsp each of salt, garlic powder; ½ tsp each of onion powder, smoked paprika, chili powder, ground cumin; ¼ tsp black pepper
  
  

Directions

1. Add chicken to a slow cooker. Whisk together all Honey Buffalo sauce ingredients and pour half over the chicken; reserve the rest. Cook on HIGH for 3–4 hours or LOW for 6–8 hours until chicken is tender. 

2. Shred the chicken. Stir in the cornstarch plus 1 tbsp water and the cream cheese. Let cook on HIGH for another 30–60 minutes, until creamy and thickened. Stir in the reserved sauce.
   
   

3. To assemble, place a heaping ¼ cup chicken filling into each tortilla, top with a heaping tablespoon of cheese, and roll tightly.
   
   

4. To cook:
   
   

   • Skillet (no oil): Heat a nonstick skillet over medium-high; cook taquitos, turning until all sides are golden and crispy (~2 minutes per side).
     
     

   • Oven or fryer: Baking is great for large batches, while frying offers indulgent crispiness.
     
     

Nutrients (estimated per taquito)

Calories: approximately 280 kcal
Protein: ~20 g
Fat: ~12 g
Carbohydrates: ~25 g
Sugar: ~8 g
Sodium: ~450 mg