Slow Cooker Jalapeno Popper Chicken Taquitos

From lecremedelacrumb.com; given to us by Aunt Wendy

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 (I prefer flour but corn tortillas also work well)

1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!)

optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing, OR see below for my Cafe Rio Tomatillo Ranch Dressing recipe

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. (lesser times are for thawed chicken, greater times for frozen chicken)  30 minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray. Use two forks to shred chicken and stir it in with the other contents of the crockpot. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas). 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. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!) Serve warm with dipping sauces and toppings if desired.

Café Rio Tomatillo Ranch

1 package Hidden Valley Buttermilk Ranch Dressing Mix (dry)

1 cup buttermilk

1 cup mayo (I used reduced fat)

⅓ cup water

2 medium-sized tomatillos, husked and chopped

½ cup packed cilantro leaves, roughly chopped

1½ teaspoons minced garlic

1 small jalapeño, seeded and finely diced

1½ teaspoons lime juice

Add all ingredients to your blender and pulse 2-3 minutes until smooth and creamy. Add extra water 1 tablespoon at a time if needed to reach desired consistency. Chill at least one hour before use and store in fridge in airtight container. **Makes about 2 cups**

**Amy’s Version:  Make Barn Door Ranch Dressing (see in earlier section of cookbook).  Replace first four ingredients with 2 to 2 ½ cups homemade ranch dressing.  Continue recipe beginning with the tomatillos.**