2 1/2 pounds chicken breasts, thawed
1 cup sharp cheddar cheese, or more to taste
12 flour TortillaLand tortillas
1 tablespoon cornstarch
1/3 less fat 8 oz. cream cheese, cubed*

Honey Buffalo Sauce
3-4 tablespoons hot sauce
1/4 cup each honey, apricot preserves, and brown sugar
2 tablespoons soy sauce
1 tsp each salt and garlic powder
1/2 tsp each onion powder, smoked paprika, chili powder, and ground cumin
1/4 teaspoons black pepper
Add chicken to slow cooker. Whisk together the Honey Buffalo Sauce ingredients and pour HALF of the sauce over the chicken. Reserve the rest. Cover and cook on high 3-4 hours or low for 6-8 hours. Shred chicken when tender. Whisk together 1 tablespoon cornstarch and 1 tablespoon water and add to shredded chicken along with cream cheese. Stir to combine. Let cook on HIGH for an additional 30-60 minutes or until thickened and creamy, then stir in remaining Honey Buffalo Sauce. If your sauce doesn’t thicken completely for some reason, then use tongs to assemble chicken so you don’t get extra liquid in the taquitos. To assemble, add a heaping 1/4 cup chicken filling to the center of each tortilla and top with a heaping tablespoon cheese. Tightly roll up tortillas. Heat a large nonstick skillet over medium high heat. Working in batches, add taquitos and cook, until golden brown on all sides, rotating as needed, approximately 2 minutes. Repeat until taquitos are all cooked. Serve taquitos with ranch, blue cheese dressing/sauce or BBQ sauce – or just eat plain!

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