Crockpot Jalapeño Popper Taquitos are the perfect combination of creamy, spicy, and cheesy goodness wrapped in a perfectly crispy tortilla. This slow-cooker recipe is made for busy weeknights when you want bold Mexican flavors without standing over the stove. The crockpot does most of the work, so you can set it and forget it!

I first created this recipe when I was looking for a way to enjoy everyone’s favorite easy jalapeño taquitos but with less hands-on time and maximum flavor. Let me tell you, once you try these delicious bites, you’ll never go back to the old way of cooking taquitos from scratch. It’s creamy chicken heaven with a jalapeño kick in every crunchy bite. Trust me, your family will request these over and over again!

Why This Crockpot Jalapeño Popper Taquitos Is a Game-Changer

Low-effort, big flavor: Toss everything in the slow cooker and let it work its magic—minimal prep required!
Hands-free cooking: With 3 to 4 hours of slow cooking, you can tackle your to-do list or relax while dinner comes together.
Incredible texture: The crockpot keeps the chicken juicy and tender, while a quick bake in the oven adds that crispy golden crunch.
Customizable: Easy to adapt to your family’s taste preferences with ingredient swaps.
Perfect for meal prep: Make a batch ahead of time and freeze for fast weeknight meals later.

Equipment You’ll Need for This Crockpot Jalapeño Popper Taquitos

To whip up these creamy chicken taquitos, you’ll need just a handful of kitchen tools:

Slow cooker: Any 6-quart model will work great for cooking the chicken filling. I recommend setting it to High for quicker results.
Oven: Preheat to 425°F for perfectly crisp taquitos. Use the broiler for an extra short blast of crunchiness.
Baking sheet: A sturdy sheet pan lined with a bit of cooking spray prevents sticking and ensures a golden finish.
Pastry brush: You’ll use this to lightly coat the tortillas with oil before baking for that irresistible crispy bite.

Quick tip: If you don’t already own a slow cooker, they’re a game-changer for fuss-free meals. Look for one with a timer or keep-warm setting for extra convenience!

Simple Ingredients for Crockpot Jalapeño Popper Taquitos

This recipe is all about bold flavors with simple ingredients you probably already have in your kitchen. Here are the MVPs of this dish:

Chicken thighs: Boneless and skinless thighs stay juicy and shred easily after cooking. You can swap for chicken breasts if that’s what you’ve got on hand.
Cream cheese: The secret to ultra-creamy filling. Let it soften first for easier mixing.
Diced jalapeños: Canned jalapeños (juice included!) bring just the right amount of heat and tang to balance the creamy filling.
Pepperjack cheese: Melts beautifully and adds extra spice. Feel free to substitute cheddar or Monterey Jack for a milder option.

Pro tip: Save time by using pre-grated cheese and pre-diced jalapeños. Convenience is key!

Crockpot Jalapeño Popper Taquitos Recipe Details

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes
Difficulty: Easy

Complete Ingredients List

8 skinless, boneless chicken thighs
1 (8-ounce) package cream cheese, softened
1 (4-ounce) can diced jalapeño peppers with juice
1/4 cup green enchilada sauce
1 pinch salt and ground black pepper, to taste
16 (6-inch) flour tortillas
2 cups shredded pepperjack cheese
2 tablespoons vegetable oil

How to Make Crockpot Jalapeño Popper Taquitos

Place chicken thighs, cream cheese, diced jalapeños with juice, green enchilada sauce, salt, and pepper into your slow cooker.
Set the slow cooker to High and cook for 3 to 4 hours, until the chicken is tender and easy to shred.
Shred the chicken directly in the slow cooker using two forks, then stir to coat with the creamy sauce.
Preheat your oven to 425°F (220°C) while you prep the tortillas.
Lightly spray a baking sheet with cooking spray to prevent sticking.
Lay out the tortillas on a flat surface and evenly sprinkle pepperjack cheese down the center of each one.
Spoon about 2 tablespoons of the chicken mixture onto each tortilla over the cheese, then roll tightly.
Place the filled tortillas seam-side down on the baking sheet. Brush the tops lightly with vegetable oil.
Bake for 10 to 15 minutes, or until the cheese is melted and tortillas start to brown.
Switch the oven to broil and broil for 2 to 3 minutes, keeping an eye on them to prevent burning.

Jake’s Tips for the Best Crockpot Jalapeño Popper Taquitos

Use chicken thighs: They stay juicier during slow cooking and shred more easily than chicken breasts.
Control the spice level: Prefer milder taquitos? Replace the diced jalapeños with green chilies or reduce the amount of jalapeño juice.
Batch cook and freeze: Prepare and roll extra taquitos, wrap in foil, and freeze before baking. Just pop them in the oven when ready to eat!
Make-ahead tip: The filling can be cooked and stored in the fridge for up to 3 days—ideal for prepping ahead of time.
Serve with dips: Pair these with sour cream, guacamole, or salsa for an extra pop of flavor.

Easy Crockpot Jalapeño Popper Taquitos Variations

Vegetarian version: Swap chicken for black beans and corn for a meat-free option.
Spicy buffalo twist: Substitute green enchilada sauce with buffalo sauce for a fiery kick.
Breakfast-style: Add scrambled eggs and diced bacon into the filling for a morning treat.
Ditch the tortillas: Serve the creamy jalapeño chicken over rice for a lower-carb alternative.

Crockpot Jalapeño Popper Taquitos FAQs

Can I make these in advance?

Yes! Assemble the taquitos ahead of time, then refrigerate or freeze them. Bake straight from frozen, adding a few extra minutes to the cook time.

What if I don’t have a slow cooker?

No problem. Cook the filling on the stovetop over low heat until the chicken easily shreds. Alternatively, use a pressure cooker to speed up the process!

How do I reheat leftovers?

Reheat in a 350°F oven for 10 minutes to restore their crispy texture. Avoid microwaving to keep the tortillas from getting soggy.

Can I use corn tortillas instead?

Yes, but they’re more prone to tearing. Warm them slightly before filling to make them easier to roll.

Is this recipe gluten-free?

Not as written, but you can easily use gluten-free tortillas and ensure all other ingredients are certified gluten-free.

You’re officially a slow cooker superstar! These Crockpot Jalapeño Popper Taquitos offer a little bit of everything—spicy, creamy, and irresistibly crispy. What’s your favorite crockpot hack? Share it below!