1: Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to the crockpot.
2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3: Minutes before serving, preheat the oven to 425 and grease a baking sheet.
4: Use two forks to shred chicken and stir it in with the other contents of the crockpot.
5: Heat tortillas in the microwave to soften them up.
6: Sprinkle cheese in the middle of each tortilla.
7: Top cheese with 2-3 tablespoons of shredded chicken mixture.
8: Roll tortillas tightly into a log-shape taquito.
9: Place taquitos on the baking sheet and spray heavily with cooking spray.
10: Bake for 10-15 minutes until cheese is melty and tortillas begin to brown.
11: Serve warm with dipping sauces and toppings if desired.
