Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Super easy and extremely good. I found a recipe online that was similar, but it had too many ingredients. I simplified it and now it can be made mostly in the slow cooker.

Recipe Summary

15 mins
5 hrs 15 mins
5 hrs 30 mins
10 taquitos


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.

  • Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.

  • Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

Cook's Notes:

An additional chicken breast can be added, if desired.

Vegetable oil can be substituted for the peanut oil.

Nutrition Facts

492 calories; protein 24.8g; carbohydrates 42.8g; fat 24.3g; cholesterol 73.6mg; sodium 1994.8mg. Full Nutrition