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mattlacasse
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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 ½ to 3 hours, until it shreds easily. (Note: Chicken should be 165°F internally when done.)
Shred the chicken with two forks and stir, so the seasoning is evenly distributed. Drain off any excess liquid in the slow cooker.
Add cream cheese and salsa to the shredded chicken and stir until cream cheese is melted.
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.
Preheat oven to 400°F.
Place the taquitos on a baking sheet, seam side down. Spray the tops with cooking spray and bake for 15-20 minutes, until cheese melts and they are golden brown on top. (Note: If you have leftover cheese, you can sprinkle it over the top of the taquitos before they bake.)
Serving suggestion: Top with sour cream or plain Greek yogurt, salsa, guacamole or our Avodaco Lime Salsa.