Preparation Steps:

• Place the 13 ounces of boneless and skinless chicken breasts in your slow cooker.
• Pour in 3/4 cup of the mild salsa over the chicken, ensuring it's well coated.
• Sprinkle the 1/4 teaspoon salt and 1/8 teaspoon pepper over the chicken for added flavor.
• Dollop the 1/4 cup of low-fat cream cheese on top of the chicken, and add the sliced jalapenos.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
• Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix with the remaining 1/4 cup salsa.
• Preheat your oven to 400°F (200°C). Lay out the whole-grain tortillas and spoon a generous amount of the chicken mixture onto one side. Sprinkle with 1/2 cup low-fat cheese, then roll up tightly.
• Place the rolled flautas seam-side down on a baking sheet. Bake for about 15-20 minutes, or until they are golden brown and crispy.
• Remove from the oven and let cool slightly before serving. Enjoy your Slow Cooker Jalapeno Chicken Flautas with your favorite toppings like guacamole, sour cream, or additional salsa!