Add **chicken** to slow cooker.
Whisk together the **Honey Buffalo Sauce** ingredients and pour half of the sauce over the **chicken**. Reserve the rest.
Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. Shred **chicken** when tender.
Whisk together 1 tablespoon **cornstarch** and 1 tablespoon water and add to shredded **chicken** along with **cream cheese**. Stir to combine.
Let cook on high for an additional 30 to 60 minutes or until thickened and creamy, then stir in remaining **Honey Buffalo Sauce**.
To assemble, add a heaping ¼ cup **chicken** filling to the center of each **tortilla** and top with a heaping tablespoon **cheese**. Tightly roll up **tortillas**.
Heat a large nonstick skillet over medium high heat. Working in batches, add **taquitos** and cook until golden brown on all sides, rotating as needed, approximately 2 minutes.
Repeat until **taquitos** are all cooked. Serve **taquitos** with ranch, blue cheese dressing, or BBQ sauce – or just eat plain!
