These Barbecue Chicken Taquitos are made with sweet barbecue chicken rolled up in a baked taquito and topped with classic barbecue sides.
Barbecue Chicken Taquitos are made with sweet barbecue chicken that is made in the slow cooker, then rolled up in a baked taquito and topped with classic barbecue sides.
I took one of my favorite salads, wrapped it in a tortilla, and baked it. This is an easy dinner idea; it was a hit with the family and great to serve at a party and get-togethers.
That is when I came up with these taquitos. I used the chicken for my salad and rolled it into a baked taquito, making it a win-win for all. Shredded chicken is a star in this dish. You can grab a rotisserie chicken for convenience or cook chicken breasts/thighs just for this recipe. Adding garlic, onion, cumin, and chili powder boosts the flavor. Once cooked and cooled, shredding the chicken by hand gives it a rustic texture, perfect for soaking up barbecue sauce.
Homemade Taquitos Tips
This meal is so easy and delicious that it will quickly become a regular on your menu. You can also make these as an appetizer for any get-together or party.
Pair this With…
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Slow Cooker Barbecue Chicken Taquitos
Ingredients
- 1 3/4 lbs. chicken tenders thighs or breast
- 1/2 cup barbecue sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sharp cheddar cheese grated
- 8-10 flour tortillas
Instructions
- In a slow cooker combine chicken tenders, barbecue sauce, honey, soy sauce, minced garlic, paprika, salt, and pepper. Cover and cook on high 1 1/2 – 2 hours or until chicken is cooked and falling apart.
- Right before serving, remove chicken from crock pot, shred using two forks, return to slow cooker and mix the chicken into the barbecue sauce.
- Preheat oven to 400. Spray baking sheet with cooking oil or line with parchment paper, set aside.
- Add barbecue chicken mixture onto the middle of each tortilla, then tightly roll up the tortilla. Place on prepared baking sheet, repeat with remaining tortillas and chicken, placing in a single layer about a 1-inch apart; make sure they aren’t touching.
- Bake for 5 minutes, then top with shredded cheddar cheese and cook for another 5-6 minutes or until cheese has melted and tortillas are a nice golden brown.
- Optional toppings: corn, cilantro and diced purple onion. Serve with additional barbecue sauce for dipping.
Yum! You have such a beautiful eye for food design. I could cook the same meal but yours looks gorgeous!! I need to learn from you since they say taste begins with the eyes.
Sandra, these look amazing!!!! I will be adding this to my list of meals to make after I am back to work and need something quick, easy and yummy for one of the nights after my husband has the day off.
These taquitos are making my mouth water like a mad woman. I love BBQ chicken, too. In fact, BBQ chicken pizza is one of my favorites – definitely in the top 3 of pizza combinations. This looks so fabulous and whenever I visit you, we must check out that restaurant – I want that salad!!
Hey,
I don’t see where the recipes says how many tortillas you used. I may have over looked it. Could you please tell me?
thanks
This looks amazing!
Thanks for the recipe.
Do you use corn tortillas? Do you fry them in oil before putting mixture in and baking?