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Cook Chicken: Place the chicken breasts in your slow cooker. Rub both sides of the chicken with all of the taco seasoning. Add water or broth. Cover and cook on LOW for about 2.5 - 3.5 hours, until it shreds easily. (Note: Chicken should be 165°F internally when done.)
Shred Chicken: Shred the chicken with two forks and stir, so the seasoning is evenly distributed. Drain off any excess liquid in the slow cooker.
Make Filling: Add cream cheese and salsa to the shredded chicken and stir until cream cheese is melted.
Roll Taquitos: Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, leaving a little room at the edges so the filling doesn't spill out. Top chicken mixture with 2-3 tablespoons of shredded cheese. Roll up tortillas tightly.
Air Fry: Preheat air fryer to 375°F. Spray the tops of the taquitos with cooking spray. Once air fryer is preheated, spray it with cooking spray and place prepared taquitos into the insert, seam side down so they don't open up during cooking. Air fry for 6-8 minutes, or until golden brown and warmed through.
Serve: Serve warm. Suggestions: Top with sour cream or plain Greek yogurt, salsa, guacamole, or our avocado lime salsa.