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.
Preparation Time
15 mins
Cooking Time
5 hr
Total Time
5 hr 15 mins
Calories
492 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.
Ingredients
1 (1 ounce) package ranch dressing mix
salt and ground black pepper to taste
1 cup chicken broth
3 skinless, boneless chicken breasts
2 tablespoons peanut oil
10 (6 inch) flour tortillas
1 pinch paprika, or to taste
1 (4 ounce) package cream cheese, softened
½ cup shredded Cheddar-Monterey Jack cheese blend
¾ cup Buffalo wing sauce (such as Frank's® RedHot)
