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Spicy Slow Cooker Chicken Taquitos [Easy Instant Pot, Crockpot, Freezer & Oven Baked Directions]

Kid-approved, freezer-friendly chicken taquito recipes! With crockpot, oven-baked, pressure cooker, & freezer meal directions! I hope this recipe helps you remove some stress about "what's for dinner". Enjoy!
Prep Time20 mins
Cook Time6 hrs
Servings: 5 servings



  • 2 tablespoons butter
  • 3 large boneless skinless chicken breasts
  • 1 15- ounces can of fire-roasted tomatoes
  • 1 cup salsa your favorite kind!
  • 1 small can diced green chilies
  • 1 tablespoon chile powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 15- ounces can black beans rinsed well and drained
  • 2 cups shredded cheese
  • 10 flour tortillas burrito sized


All Cooking Versions - First Step

  • Butter the insert or melt over medium-low heat in a skillet.
  • Place trimmed chicken breasts into cooking appliances. Pour the fire-roasted tomatoes, salsa, green chilies over the top. Sprinkle with seasonings.

Slow Cooker

  • Cook on low for 4-5 hours, or until the chicken is fully cooked.

Instant Pot

  • Manual high; 10 minutes for 1 to 1 1/2 inch thick breasts, 15 minutes if thicker. Quick-release, allow some of the steam to escape.


  • Turn heat to low and cover skillet. Cook for 15 to 20 minutes. Stir occasionally.

Freezer Meal

  • Uncooked - Combine all ingredients in a 1-gallon freezer bag. Lay flat and freeze for up to 3 months.
  • Cooked & Rolled - Lay flat on a cookie sheet so the taquitos are not touching. Allow to freeze firm (at least 4 hours, overnight works). Remove and place in a 1-gallon freezer bag with a note they are good for up to 6 weeks. Heat in microwave on high for 3-5 minutes from frozen. If defrosted, heat in the microwave (1-2 minutes) or oven (350 degrees for 10-14 minutes).
  • Rolled & Uncooked - Freeze per the cooked and rolled method shown above.

All Cooking Versions - Last 2 Steps

  • Shred the chicken with two forks, or by tossing it into your stand mixer with the paddle or beater attachment and mix on low until shredded. Place meat back into crockpot, and add in the rinsed and drained black beans and cheese. Stir well and keep warm until you fill your tortillas.
  • Fill tortillas with chicken mixture and roll it up. Place on a prepared cookie sheet and spray the tops of the tortillas with additional cooking spray.
  • Bake at 375 for 15-20 minutes, or until lightly golden brown and slightly crunchy.


If chicken is frozen, make sure the breasts are separated before cooking. For slow cooker, add 1 to 1 1/2 hours additional cook time. For instant pot, add 5 minutes.