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Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
Cook 2-3 hours on high, 5-6 hours on low. (May need to cook a little longer if chicken frozen.)
Preheat oven to 400 degrees.
Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
Serve warm with salsa for dipping.