Slow Cooker/Instant Pot Hawaiian BBQ Chicken Taquitos

I just took dinner to two families and made these along with the salsa, some cilantro lime rice in the rice cooker (used chicken broth instead of water and added butter then added chopped cilantro and lime juice when fluffing), chips, ranch, veggie plate, and cookies.  It looked amazing I must say. ;)  I also didn't have time to do the crockpot so I ended up doubling the recipe and doing it in my pressure cooker for 15 minutes with frozen chicken breasts.  I didnt' have enough bbq sauce so I cut down on that and cut down on liquid smoke to be safe. It worked out great. 
I love when I find tasty, easy, Slow Cooker recipes. This is one of those. I made homemade ranch dip from spices I had and sour cream and didn't bother with the Salsa. We just dipped it in the Ranch. They were a hit at our house.

this is the ranch recipe I used:

5 T dried Minced Onions

7 tsp. Parsley Flakes

4 Tsp. Salt

1 tsp. garlic Powder

Mix together and store in air tight container.

For Dip: mix 2 T. dry mix with 2 Cups Sour Cream

For Dressing: Mix 2 T. Dry Mix with 1 C. Mayo and 1 C. sour Cream or Buttermilk

Slow Cooker Hawaiian BBQ Chicken Taquitos

1. Prep time

   30 mins

   Cook time

   3 hours

   Total time

   3 hours 30 mins
   Cheesy hawaiian bbq chicken taquitos made in your crockpot! They are so good you'll make them again and again! The whole family will LOVE this recipe!!
   Author: Tiffany

   Recipe type: Main Dish

   Cuisine: Hawaiian

   Serves: 4
   Ingredients

   • 3 large boneless skinless chicken breasts
   • 1 cup original flavor bbq sauce
   • 1 tablespoon garlic powder
   • ½ cup pineapple juice
   • 1 tablespoon liquid smoke
   • 16 taco-sized soft tortillas (corn or flour)
   • 1 -1½ cups shredded mexican-style or mozzarella cheese
   • optional: ranch dressing for dipping

   pineapple salsa

   • 1 cup diced pineapple
   • ½ red pepper, diced
   • ½ red onion, diced
   • ¼ cup cilantro leaves, roughly chopped
   • juice of 1 lime
   • 1 teaspoon cumin
   • 1 teaspoon garlic powder
   Instructions

   1. In a small bowl whisk together bbq sauce, 1 T garlic powder, pineapple juice, and liquid smoke until smooth.
   2. Place chicken breasts in the bottom of your crockpot.
   3. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so)
   4. Combine all salsa ingredients in a bowl and stir to combine. Cover and chill until ready to serve.
   5. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.
   6. Preheat oven to broil and grease a baking sheet with cooking spray.
   7. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart.
   8. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you're worried about them burning you can broil them on low for a little longer, 10-15 minutes)
   9. Serve warm with pineapple salsa and ranch if desired. Enjoy!
   Recipe by Creme De La Crumb at http://www.lecremedelacrumb.com/slow-cooker-hawaiian-bbq-chicken-taquitos/