Honey BBQ Slow Cooker Chicken Taquitos

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1/2 cup Cilantro, fresh
  • 1/2 tsp Garlic powder

• Condiments

  • 1/4 cup Honey
  • 1/2 cup Ketchup
  • 2 tbsp Molasses

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 tsp Chili powder
  • 2 tsp Cornstarch
  • 1 Kosher salt
  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 Cooking spray

• Bread & Baked Goods

  • 18 Tortillas, small whole grain

• Dairy

  • 4 oz Cream cheese
  • 4 oz Monterey jack cheese, Grated

Found on kristineskitchenblog.com

Description

Ingredients

• ½ cup ketchup (look for one that made with real ingredients, such as Annies natural)
• ¼ cup honey
• 2 tablespoons molasses
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons cornstarch
• 4 ounces cream cheese, cut into cubes and softened
• 4 ounces (1 cup) grated Monterey jack cheese
• ½ cup chopped fresh cilantro
• 18 small whole grain tortillas
• cooking spray
• kosher salt

Directions

• In a medium bowl, whisk together all BBQ sauce ingredients.
• Place chicken in bottom of slow cooker. Pour BBQ sauce over top of chicken. Cover and cook on low heat for 3-3 ½ hours, or for 2 hours on high.
• Once chicken is cooked through, transfer to a large bowl, leaving the extra sauce in the slow cooker. Add cornstarch to the liquid left in the slow cooker and whisk until completely dissolved. Increase heat to high and cook, uncovered, for 10 minutes to thicken.
• Meanwhile, shred the chicken. To the shredded chicken, add ¾ cup of the thickened sauce from the slow cooker, the cream cheese, Monterey jack cheese, and cilantro. Stir until well combined. (Reserve the extra BBQ sauce for serving.)
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• If needed (to keep them from tearing), warm tortillas in the microwave between two paper towels until soft enough to roll. Working with one tortilla at a time, spoon about ¼ cup of the chicken mixture onto the lower third of the tortillas and roll up as tightly as you can.
• Place taquitos, seam-side-down, on the baking sheet. Repeat with remaining tortillas and filling. (At this point, you can freeze some of the taquitos for later. See the note below for instructions.)*
• Spray taquitos lightly with cooking spray and sprinkle with kosher salt. Bake for 12-16 minutes, until lightly golden. Serve with additional BBQ sauce, if desired.