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- 1.5 lbs boneless, skinless chicken breasts - 1 cup salsa verde - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon chili powder - Salt and pepper to taste These main ingredients create the heart of the dish. The chicken becomes tender and flavorful thanks to the salsa verde and spices. The cumin, garlic powder, and onion powder add depth. The chili powder gives a mild kick, which balances well with the salsa. - 12 small corn tortillas - 1 cup shredded cheese (cheddar or pepper jack) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) The corn tortillas wrap around the chicken mix, making them easy to hold. Cheese adds creaminess and richness. Garnishes like cilantro and lime brighten up the dish. They give freshness and a little zing when squeezed over the taquitos. - Slow cooker - Mixing bowl - Skillet You need a slow cooker to cook the chicken low and slow. A mixing bowl helps combine the salsa and spices easily. A skillet is key for frying the taquitos. It gives them that crispy, golden finish we all love. - Place 1.5 lbs of boneless, skinless chicken breasts in a slow cooker. - In a bowl, mix 1 cup of salsa verde, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of chili powder, and salt and pepper. Pour this mix over the chicken. Cook the chicken on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender. Once done, take the chicken out and shred it with two forks. Mix the shredded chicken back into the salsa verde sauce in the slow cooker. Take a small corn tortilla and add a few spoonfuls of the shredded chicken mixture. Sprinkle some cheese on top. Roll the tortilla tightly around the filling. Heat a skillet over medium heat. Lightly grease it with cooking spray or olive oil. Place the rolled taquitos seam-side down in the skillet. Fry them for about 2-3 minutes on each side. They should turn golden brown and crispy. Once done, remove them and let them drain on paper towels. To ensure tender chicken, start with fresh, high-quality meat. Chicken breasts should cook low and slow for the best results. When you shred the chicken, mix it back in the salsa verde sauce. This adds flavor and keeps it moist. For frying taquitos, make sure your skillet is hot but not smoking. Use enough oil to coat the bottom. This helps the taquitos get crispy and golden. If you crowd the pan, they may not cook evenly. Pair these taquitos with a fresh salad or a side of rice. Black beans or refried beans also work great. You can even serve them with guacamole or sour cream for dipping. For toppings, try fresh cilantro or diced onions. A squeeze of lime juice brightens up the flavors. If you like heat, add some sliced jalapeños or a drizzle of hot sauce. Adjust frying times based on your stove's heat. A good rule is to fry for 2-3 minutes per side. Keep an eye on them to avoid burning. Draining is key. After frying, let the taquitos rest on paper towels. This absorbs excess oil and keeps them crunchy. If you skip this, they may get soggy. {{image_2}} You can change the protein in this dish. Instead of chicken, try using turkey or pork. Both options work well with salsa verde. You can even use tofu for a plant-based choice. When it comes to cheese, cheddar is great, but pepper jack adds a kick. You can also use mozzarella for a milder flavor. Feel free to mix different cheeses for a unique taste. Add diced bell peppers or onions to the chicken mix for extra flavor. These veggies cook down and add sweetness. You can also toss in some corn for a sweet crunch. If you like heat, try adding jalapeños or a splash of hot sauce. These spicy touches will wake up your taste buds. Just be careful; start with a little and taste as you go. If you need gluten-free options, use corn tortillas. They are naturally gluten-free and perfect for this recipe. Check the label on your salsa verde to ensure it’s also gluten-free. For a vegetarian alternative, replace chicken with black beans or chickpeas. These bring protein and fiber to your meal. Just season them well to match the bold flavors of salsa verde. To keep your taquitos fresh, place them in an airtight container. Store them in the fridge. This helps maintain their taste and texture. Make sure they cool down first before sealing. You can enjoy them for up to three days. If you want to keep them longer, consider freezing. To freeze taquitos, let them cool completely. Then, wrap each taquito in plastic wrap. Place them in a freezer-safe bag or container. This method prevents freezer burn. You can freeze them for up to three months. When ready to eat, reheat them in the oven or air fryer. This helps keep them crispy. Avoid using the microwave, as it can make them soggy. In the fridge, taquitos last about three days. In the freezer, they can stay fresh for up to three months. Always check for any signs of spoilage before consuming. Enjoy your delicious taquitos with confidence! You cook the chicken in the slow cooker for 6-7 hours on low or 3-4 hours on high. The chicken should be tender and easy to shred. This gives the chicken time to soak up all those great flavors from the salsa verde and spices. Yes, you can make these taquitos in advance! Prepare the filling and roll the taquitos. Store them in the fridge until you are ready to fry them. This helps save time during busy days or for gatherings. To reheat taquitos, place them in a preheated oven at 350°F for about 10-15 minutes. This will help them regain their crispiness. You can also use an air fryer for a quick and crispy option. You can use flour tortillas, but the taste and texture will be different. Corn tortillas are traditional and give a great flavor. If you use flour, make sure to warm them first to avoid cracking. To spice things up, add diced jalapeños or extra chili powder to the chicken mixture. You can also use spicy salsa verde or serve with hot sauce. Adjust the heat to your taste for a perfect kick! This blog post covered how to make delicious taquitos using simple ingredients and tools. We discussed the main components like chicken, salsa verde, and spices, as well as how to assemble and fry them for perfect crispiness. You learned tips for storing leftovers and variations to keep things exciting. Remember, cooking is about creativity, so feel free to explore. Try new flavors and enjoy your taquitos! Each step can lead to a tasty treat for you and your family. Happy cooking!

Slow Cooker Salsa Verde Chicken Taquitos

Discover the ultimate comfort food with these Slow Cooker Salsa Verde Chicken Taquitos! Picture tender, shredded chicken infused with zesty salsa verde, wrapped in crispy corn tortillas and melted cheese. This easy recipe is perfect for weeknight dinners or gatherings. Ready in just 20 minutes of prep, the rest is done in the slow cooker. Click through to explore the full recipe and delight your taste buds with these delicious taquitos!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 cup salsa verde

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack)

12 small corn tortillas

Cooking spray or olive oil for frying

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Place the chicken breasts in the slow cooker.

    In a mixing bowl, combine the salsa verde, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Pour this mixture over the chicken.

      Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shredded.

        Once cooked, remove the chicken from the slow cooker and shred it using two forks. Mix the shredded chicken back into the salsa verde sauce in the cooker and stir until well combined.

          Preheat a skillet over medium heat and lightly grease it with cooking spray or olive oil.

            Take a corn tortilla, add a few spoonfuls of shredded chicken mixture and a sprinkle of cheese to the center, then roll the tortilla tightly.

              Place the rolled taquito seam-side down in the skillet. Repeat this process with the remaining tortillas.

                Fry the taquitos for about 2-3 minutes on each side, until they are golden brown and crispy.

                  Remove from the skillet and let them drain on paper towels to absorb excess oil.

                    Serve the taquitos warm, garnished with chopped cilantro and lime wedges on the side.

                      Prep Time: 20 minutes | Total Time: 7 hours 20 minutes | Servings: 4