3-4 chicken breasts, frozen or thawed
8 ounces cream cheese
1/3 cup jarred whole or sliced jalapeños, roughly chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
16 taco-sized tortillas
1 1/2 cups shredded cheese
Add chicken, 1/2 cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
Minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray. Use two forks to shred chicken and stir it in with the other contents of the crockpot.
Heat tortillas in the microwave for a few seconds to soften them up. Sprinkle cheese in the middle of each tortilla. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes)
Serve warm with dipping sauces and toppings if desired (like jalapeno ranch).