If you love a good crowd-pleaser that’s bursting with flavor and a little bit of sweet heat, then you’re going to absolutely adore my Honey BBQ Chicken Taquitos Recipe. I first tried this combo on a whim after wanting something different from the usual chicken tacos, and let me tell you, my family goes crazy for these crispy, cheesy little rolls soaked in sticky, delicious BBQ sauce. Keep reading because I’m sharing all my best tips so you’ll nail these flavors and textures every time.
Why You’ll Love This Recipe
- Perfect Balance of Sweet and Savory: The honey in the BBQ sauce adds just the right amount of sweetness to complement the smoky spices.
- Deliciously Crispy Taquitos: Baking these until golden gives you that satisfying crunch everyone loves without the mess of frying.
- Super Easy Slow Cooker Prep: Letting the chicken cook low-and-slow means hands-off cooking and tender, juicy meat every time.
- Freezable and Meal-Prep Friendly: You can make a batch ahead and freeze them, so you always have a delicious snack or meal option ready.
Ingredients You’ll Need
The magic of this Honey BBQ Chicken Taquitos Recipe is in the combination of simple, wholesome ingredients that come together beautifully. I always recommend grabbing the freshest chicken you can find and whole grain tortillas for that heartier texture and taste.
- Ketchup: Acts as the flavorful base for the BBQ sauce, giving it tang and sweetness.
- Honey: Adds natural sweetness that balances the smoky and spicy flavors.
- Molasses: Gives the BBQ sauce depth and a rich, robust character.
- Apple Cider Vinegar: Adds brightness and a little tang to cut through the sweetness.
- Chili Powder: Provides a mild kick and smokiness.
- Paprika: Enhances the smoky flavor subtly without overpowering.
- Garlic Powder: For a savory background note that melds everything together.
- Salt and Black Pepper: Essential seasonings to highlight all the flavors.
- Boneless Skinless Chicken Breasts: Tender and easy to shred – perfect for slow cooker magic.
- Cornstarch: Helps thicken the leftover BBQ sauce into a lovely glaze.
- Cream Cheese: Adds creaminess and richness to the filling.
- Monterey Jack Cheese: Melts beautifully, making the taquitos gooey and cheesy.
- Fresh Cilantro: Brightens up the filling and gives freshness to the dish.
- Whole Grain Tortillas: The sturdy wrap that holds everything together perfectly.
- Cooking Spray: Helps to get that crispy baked exterior.
- Kosher Salt: For sprinkling on top before baking, enhancing the flavors and adding a slight crunch.
Variations
I love making this Honey BBQ Chicken Taquitos Recipe my own by swapping out ingredients or throwing in extras depending on my mood or what I have on hand. Don’t hesitate to make it yours!
- Spicy Kick: I sometimes add a few dashes of hot sauce or chopped jalapeños to the chicken filling to turn up the heat, which my spice-loving friends adore.
- Cheese Swap: If Monterey Jack isn’t your favorite, shredded cheddar or pepper jack works great too for a different flavor vibe.
- Make it Vegetarian: I’ve tried replacing chicken with shredded jackfruit or black beans seasoned similarly, and it’s surprisingly tasty and a great meatless option.
- Fresh Herbs: Sometimes I mix in chopped green onions or parsley instead of cilantro if I’m out of it — both freshen up the filling nicely.
How to Make Honey BBQ Chicken Taquitos Recipe
Step 1: Whisk and Slow Cook That BBQ Sauce & Chicken
Start by mixing together ketchup, honey, molasses, apple cider vinegar, chili powder, paprika, garlic powder, salt, and pepper in a medium bowl. This homemade BBQ sauce is where the magic begins — it’s perfectly balanced with sweet and smoky layers. Next, place your chicken breasts into the slow cooker and pour this sauce all over them. Cover and cook on low for about 3 to 3 ½ hours, or shorter on high for about 2 hours. The slow cooking does wonders for tenderizing the chicken while infusing it with flavor.
Step 2: Shred, Thicken Sauce, and Mix The Filling
Once your chicken is perfectly cooked, transfer it to a large bowl and shred it with two forks — I like to leave some bigger and smaller pieces for texture. Don’t toss out the leftover sauce in the slow cooker just yet! Whisk the cornstarch into the sauce until smooth and crank the heat to high, uncovered, for about 10 minutes to let it thicken nicely. Once thickened, stir about ¾ cup of this saucy goodness into the shredded chicken along with cream cheese, Monterey Jack, and fresh cilantro. This blend is seriously creamy, cheesy, and flavorful — your taquito filling gold!
Step 3: Roll, Bake, and Crisp Up Those Taquitos
Preheat your oven to 400°F and line a baking sheet with parchment paper. Warm your tortillas briefly in the microwave wrapped in damp paper towels so they’re flexible and won’t crack when rolling. Spoon about ¼ cup of the chicken mixture onto the lower third of each tortilla and roll tightly, sealing in all that melty goodness. Place each taquito seam-side down on your baking sheet, spray lightly with cooking spray, then sprinkle with kosher salt for that perfect finishing touch. Bake for 12 to 16 minutes until they’re lightly golden and irresistibly crispy.
Pro Tips for Making Honey BBQ Chicken Taquitos Recipe
- Keep Tortillas Soft But Not Wet: Warming tortillas with a damp paper towel makes rolling easier and prevents tearing, but don’t overdo it or they get soggy.
- Use Cream Cheese at Room Temp: Softened cream cheese blends seamlessly into the filling, giving it a silky texture without lumps.
- Don’t Skip Thickening The Sauce: Thickening the leftover BBQ sauce makes it cling to the chicken filling like a glaze instead of running off.
- Spray Liberally with Cooking Spray: I learned this the hard way—spraying keeps the taquitos from drying out and boosts that golden crunch.
How to Serve Honey BBQ Chicken Taquitos Recipe
Garnishes
My favorite garnishes include a sprinkle of extra chopped cilantro for freshness, a dollop of sour cream or Greek yogurt to cut the richness, and a few slices of pickled jalapeño if you like a little heat. Sometimes I add a squeeze of lime to brighten things up even more — it just wakes up all the flavors!
Side Dishes
These Honey BBQ Chicken Taquitos pair perfectly with a fresh corn salad, some creamy guacamole, or even a simple black bean and corn salsa. I also love serving them alongside crispy sweet potato fries or a light green salad tossed in a tangy vinaigrette for balance.
Creative Ways to Present
For parties or game day, I’ve arranged these taquitos standing upright in a tall glass or mason jar lined with parchment paper — it’s fun for guests to grab and adds a playful touch. You can serve mini dipping bowls of BBQ sauce, ranch, or spicy mayo to keep things interactive. I once even made a “taquito platter” layered with sliced avocado and a drizzle of crema for a beautiful spread.
Make Ahead and Storage
Storing Leftovers
I store leftover taquitos in an airtight container in the fridge, and they keep well for up to 4 days. They stay surprisingly crispy if you reheat them right, which I’ll explain in a moment.
Freezing
One of the best things about this recipe is that you can freeze the taquitos before baking! I lay them out on a baking sheet lined with parchment paper, freeze until solid, then transfer to freezer bags labeled with the date. They’re good for up to 3 months and perfect for busy weeknights when you need a quick, tasty meal.
Reheating
To reheat, I pop them in a preheated 375°F oven for about 10-15 minutes if refrigerated, or 18-20 minutes straight from frozen, turning halfway through for even crisping. This method keeps them crunchy on the outside and warm, cheesy on the inside, just like fresh.
FAQs
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Can I use chicken thighs instead of breasts in this Honey BBQ Chicken Taquitos Recipe?
Absolutely! Chicken thighs tend to be juicier and more flavorful than breasts. Just adjust the slow cooker time slightly if needed; thighs may cook a bit faster or slower depending on size, but generally, 3 hours on low should work well.
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Can I fry the taquitos instead of baking?
You can! Frying will give you that classic crispy crunch, but baking keeps things lighter and less messy. Be sure the taquitos are tightly rolled to avoid breaking when frying, and drain them on paper towels to keep them crispy.
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Is it okay to use flour tortillas instead of whole grain?
Yes, you can use flour tortillas if that’s your preference or what you have on hand. Whole grain just adds more texture and a nutty flavor that pairs really well here, but either works great.
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How do I prevent the tortillas from tearing when rolling?
Warming the tortillas wrapped in damp paper towels for about 20-30 seconds makes them pliable and less prone to tearing. Also, roll them tightly but gently without overfilling to ensure they hold together well.
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Can I make the BBQ sauce ahead of time?
Definitely. Making the sauce ahead and storing it in the fridge allows the flavors to meld even more. Just give it a good stir before pouring over the chicken in the slow cooker.
Final Thoughts
This Honey BBQ Chicken Taquitos Recipe has become one of my go-to comfort meals whenever I want to impress without the fuss. Between the melt-in-your-mouth chicken, the luscious homemade BBQ sauce, and that satisfying crispy wrap, it hits all the right spots. I know once you try this, you’ll find yourself craving it again and again — and hey, that’s exactly what happened to me! So grab your slow cooker, roll up your sleeves, and get ready for a seriously delicious experience that your family will thank you for.
Print
Honey BBQ Chicken Taquitos Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 9 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
These Honey BBQ Slow Cooker Chicken Taquitos combine tender slow-cooked chicken with a sweet and tangy homemade BBQ sauce, cream cheese, Monterey jack cheese, and fresh cilantro, all rolled into crispy baked whole grain tortillas. Perfect for a flavorful, crowd-pleasing appetizer or meal.
Ingredients
For the BBQ Sauce:
- ½ cup ketchup
- 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
Remaining Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons cornstarch
- 4 ounces cream cheese, cut into cubes and softened
- 4 ounces (1 cup) shredded Monterey jack cheese
- ½ cup chopped fresh cilantro
- 18 small whole grain tortillas
- cooking spray
- kosher salt
Instructions
- Make the BBQ Sauce: In a medium bowl, whisk together all the BBQ sauce ingredients until well combined and smooth.
- Cook the Chicken: Place the chicken breasts in the bottom of the slow cooker and pour the BBQ sauce over the top. Cover and cook on low for 3 to 3 ½ hours or on high for 2 hours, until the chicken is fully cooked and tender.
- Thicken the Sauce: Transfer the cooked chicken to a large bowl, leaving the liquid sauce behind in the slow cooker. Add cornstarch to the sauce and whisk until dissolved. Increase the slow cooker to high and cook the sauce, uncovered, for 10 minutes until thickened.
- Mix the Filling: Shred the cooked chicken finely. Add ¾ cup of the thickened BBQ sauce, cream cheese, Monterey jack cheese, and cilantro to the shredded chicken. Stir everything together until well combined. Reserve remaining BBQ sauce for serving.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Warm the Tortillas: Microwave tortillas between two damp paper towels until warm and pliable to prevent tearing during rolling.
- Assemble Taquitos: Spoon about ¼ cup of the chicken mixture onto the bottom third of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with all tortillas and filling. (Optional: flash freeze before baking for storage.)
- Bake the Taquitos: Lightly spray the rolled taquitos with cooking spray and sprinkle with kosher salt. Bake in the preheated oven for 12-16 minutes until they are lightly golden and crispy. Serve with extra BBQ sauce if desired.
Notes
- To freeze taquitos before baking, arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a labeled freezer bag and store up to 3 months.
- To bake frozen taquitos, no need to thaw. Preheat oven to 375°F (190°C) and bake for 18-20 minutes until heated through and golden.
- Warming tortillas before rolling helps prevent cracking or tearing.
Nutrition
- Serving Size: 2 taquitos
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
