3-4 chicken breasts, frozen or thawed
\n8 ounces cream cheese
\n1\/3 cup jarred whole or sliced jalape\u00f1os, roughly chopped
\n1 teaspoon garlic powder
\n1 teaspoon salt
\n1 teaspoon cumin
\n16 taco-sized tortillas
\n1 1\/2 cups shredded cheese
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\nAdd chicken, 1\/2 cup water, cream cheese, jalape\u00f1os, 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)<\/p>\n
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.
\nHeat 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.<\/p>\n
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)
\nServe warm with dipping sauces and toppings if desired (like jalapeno ranch<\/a>).<\/p>\n