Slow Cooker Buffalo Chicken Taquitos are an easy meal to make. Enjoy all of the classic flavors from Buffalo Chicken Wings rolled up into a baked taquito.
Course: Main Course
2boneless skinless chicken breasts
1/3-2/3cupFranks RedHot Buffalo Wing Saucewe use mild
salt & pepperto taste
1cupshredded fontina cheeseshredded or Mexican blend cheese
buffalo wing saucedrizzled
Blue Cheese Dip
1ranch dip packetHidden Valley
1/2cupcrumbled blue cheese
fresh parsleychopped (optional)
green onionschopped (optional)
In a slow cooker combine chicken and 1/3 to 2/3 cup buffalo sauce, depending how saucy you like it. Add garlic powder, cream cheese, salt, and pepper to taste. Cover and cook on low 6-8 hours or on high 3-4 hours.
While cooking, prepare Blue Cheese Dip by mixing all dip ingredients in a bowl. Let it sit covered in the refrigerator until ready to serve.
Remove chicken from crock pot, shred using two forks, return to slow cooker and mix the into the sauce.
Preheat oven to 400 F. Spray baking sheet with cooking oil, set aside.
Add 1/4 cup of the buffalo chicken mixture onto the middle of each tortilla. Top with shredded fontina, 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.
Optionally, to get a crispier tortilla, spray rolled taquitos with additional cooking spray.
Bake 10-12 minutes, or until tortillas are golden. Serve with Blue Cheese Dip & garnishes.
Cook time will vary on the temperature you cook at high or low and also on the slow cooker.