SLOW AS MOLASSES BRAND RECIPES

Steps:

• In a medium bowl, whisk together all BBQ sauce ingredients.
• Place chicken in bottom of slow cooker. Pour BBQ sauce over top of chicken. Cover and cook on low heat for 3-3 ½ hours, or for 2 hours on high.
• Once chicken is cooked through, transfer to a large bowl, leaving the extra sauce in the slow cooker. Add cornstarch to the liquid left in the slow cooker and whisk until completely dissolved. Increase heat to high and cook, uncovered, for 10 minutes to thicken.
• Meanwhile, shred the chicken. To the shredded chicken, add ¾ cup of the thickened sauce from the slow cooker, the cream cheese, Monterey jack cheese, and cilantro. Stir until well combined. (Reserve the extra BBQ sauce for serving.)
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• If needed (to keep them from tearing), warm tortillas in the microwave between two paper towels until soft enough to roll. Working with one tortilla at a time, spoon about ¼ cup of the chicken mixture onto the lower third of the tortillas and roll up as tightly as you can.
• Place taquitos, seam-side-down, on the baking sheet. Repeat with remaining tortillas and filling. (At this point, you can freeze some of the taquitos for later. See the note below for instructions.)*
• Spray taquitos lightly with cooking spray and sprinkle with kosher salt. Bake for 12-16 minutes, until lightly golden. Serve with additional BBQ sauce, if desired.

Steps:

• In a medium bowl, whisk together all BBQ sauce ingredients.
• Place chicken in bottom of slow cooker. Pour BBQ sauce over top of chicken. Cover and cook on low heat for 3-3 ½ hours, or for 2 hours on high.
• Once chicken is cooked through, transfer to a large bowl, leaving the extra sauce in the slow cooker. Add cornstarch to the liquid left in the slow cooker and whisk until completely dissolved. Increase heat to high and cook, uncovered, for 10 minutes to thicken.
• Meanwhile, shred the chicken. To the shredded chicken, add ¾ cup of the thickened sauce from the slow cooker, the cream cheese, Monterey jack cheese, and cilantro. Stir until well combined. (Reserve the extra BBQ sauce for serving.)
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• If needed (to keep them from tearing), warm tortillas in the microwave between two paper towels until soft enough to roll. Working with one tortilla at a time, spoon about ¼ cup of the chicken mixture onto the lower third of the tortillas and roll up as tightly as you can.
• Place taquitos, seam-side-down, on the baking sheet. Repeat with remaining tortillas and filling. (At this point, you can freeze some of the taquitos for later. See the note below for instructions.)*
• Spray taquitos lightly with cooking spray and sprinkle with kosher salt. Bake for 12-16 minutes, until lightly golden. Serve with additional BBQ sauce, if desired.