3-4 chicken breasts, frozen or thawed
8 ounces cream cheese
⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
16 taco-sized tortillas (whole wheat, low carb)
1½ cups shredded cheese of choice
optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, dressing
Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. Minutes before serving, preheat the oven to 425 and grease a baking sheet. Use two forks to shred chicken and stir it in with the other contents of the crockpot. Heat tortillas in the microwave to soften them up. Sprinkle cheese in the middle of each tortilla. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. Serve warm with dipping sauces and toppings if desired.

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