Chipotle Cheese Slow Cooker Chicken Taquitos

• 1 pound Boneless And Skinless Chicken Breasts
• 3/4 cups Low Sodium Chicken Broth
• 16 ounces, weight Cream Cheese
• 1/2 cups Sour Cream
• 2 whole Canned Chipotles In Adobo Sauce, Diced Small
• 1 teaspoon Chipotle Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 3/4 teaspoons Black Pepper
• 1/2 teaspoons Fine Sea Salt
• 12 whole 6-inch Tortillas, Corn Or Flour
• 1 cup Sharp Cheddar Cheese, Grated
• Sour Cream, Salsa, Pico De Gallo, Avocado, And Red Onion, For Topping (optional)

1. Into your slow cooker, add the chicken breast, chicken broth, cream cheese, sour cream, chipotles, chipotle chili powder, ground cumin, garlic powder, onion powder, black pepper and salt.
2. Cook on high for 4-6 hours or low for 8-10 hours.
3. Once the chicken has cooked, give it a good stir and shred the chicken with two forks.
4. Keep the slow cooker set on warm or low.
5. Preheat your oven to 400 F and line a large rimmed baking sheet with parchment paper or silicone mat or spray with a non-stick spray.
6. Prepare your tortillas by layering on a couple of tablespoons of shredded chicken and then topping with a tablespoon or two of grated cheese.
7. Roll the tortillas up firmly and place them, seam side down, on the prepared baking sheet.
8. Finish this step for the rest of the tortillas.
9. Place in the oven and bake for 10-12 minutes or until the tops are just beginning to brown and the cheese is melted.
10. Remove from oven and serve immediately with desired toppings.
11. Enjoy!

chicken breasts, chicken broth, weight cream cheese, sour cream, chipotles, chili powder, ground cumin, garlic, onion powder, black pepper, salt, flour, cheddar cheese, sour cream

Taken from tastykitchen.com/recipes/main-courses/chipotle-cheese-slow-cooker-chicken-taquitos/ (may not work)