Slow Cooker Chicken Quesadillas are an easy and delicious meal to make any night of the week. A crispy tortilla filled with tender and flavorful shredded chicken, melted cheese, and your favorite toppings – what’s not to love? And the best part is that it all comes together in the slow cooker, making it a simple and stress-free meal.
When you’re craving a Mexican dinner but don’t have a lot of time to spend in the kitchen, slow cooker chicken quesadillas are the perfect solution.
This recipe is simple, delicious and can be customized to your liking with different toppings and seasonings.
If you don’t want to make chicken quesadillas, you can use the shredded chicken to make regular tacos. Or make ahead to have on hand when you need a quick dinner to heat up and eat.
If you need to serve a crowd, this chicken recipe is also good for game days or gatherings.
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Slow Cooker Chicken Quesadilla Ingredients
- Boneless, skinless chicken breasts
- Chicken broth
- Diced onions
- Rotel tomatoes with green chilies
- Taco seasoning mix (store-bought or homemade)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Medium-sized flour tortillas
- Cooking spray or butter for greasing the skillet
- Optional toppings: sour cream, pico de gallo, salsa, guacamole, chopped cilantro, sliced jalapenos, etc.
Recipe Variations and Substitutions
- For a kick add some hot sauce or diced jalapenos.
- Add some veggies such as diced bell peppers, black beans, corn or mushrooms.
- Try different cheeses or a mix of cheeses.
- Add some sweetness with diced pineapple or mango.
- Swap chicken for beef or pork.
How to Make Crockpot Chicken Quesadillas
Place the chicken breasts in the slow cooker. Pour chicken broth over top plus the can of Rotel tomatoes with green chiles (including the liquid) over the chicken. Add in the diced onions.
Sprinkle the taco seasoning mix evenly over top.
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cooking times may vary depending on your slow cooker, so check the chicken’s internal temperature to ensure it reaches a safe temperature of 165°F.
Once the chicken is cooked and tender, use two forks to shred it directly in the slow cooker.
Preheat a skillet or griddle over medium heat and spray with cooking spray. Take one flour tortilla and spoon some of the shredded chicken on top.
Sprinkle a generous amount of shredded cheese over top. Fold the tortilla in half, pressing it gently to seal.
Place the folded quesadilla on the preheated skillet or griddle and cook for 2-3 minutes on each side, or until the tortilla turns golden brown and the cheese is melted and gooey. Repeat this process with the remaining tortillas and ingredients.
Cut the quesadillas into wedges and serve with your favorite toppings, such as sour cream, salsa, guacamole, chopped cilantro, diced onions, or any other desired garnishes.
What to Serve with Chicken Quesadillas
While quesadillas can be a satisfying meal on their own, they also pair well with a variety of sides. Consider serving them with Mexican rice, refried beans, or a fresh green salad for a complete and balanced meal. And for drinks, margaritas are a good choice for the adults and lemonade for the kids.
How to Store
Allow quesadillas to cool and wrap individually in foil and store in fridge for 3-4 days.
FAQs
Can I freeze chicken quesadillas?
Yes, you can. Allow to cool completely and wrap individually with plastic wrap or foil. Store in a freezer bag in the freezer for up to 2 months. Thaw in fridge over night. Heat in oven or microwave to desired temperature.
Can I use different types of meats for quesadillas?
Absolutely! You can use ground, pork, steak to make quesadillas. Adjust cooking times accordingly.
More Mexican Dishes To Try
Recipe
Slow Cooker Chicken Quesadillas
Ingredients
- 3 boneless skinless chicken breasts
- 1 cup chicken broth
- ½ cup diced onions
- 1 (10oz.) can Rotel tomatoes with green chilies (undrained)
- 1 packet of taco seasoning mix store-bought or homemade
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- 8 medium-sized flour tortillas
- Cooking spray or butter for greasing the skillet
- Optional toppings: sour cream, pico de gallo, salsa, guacamole, chopped cilantro, sliced jalapenos, etc.
Instructions
- Place the chicken breasts in the slow cooker. Pour chicken broth over top plus the can of Rotel tomatoes with green chiles (including the liquid) over the chicken. Add in the diced onions.
- Sprinkle the taco seasoning mix evenly over top.
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cooking times may vary depending on your slow cooker, so check the chicken’s internal temperature to ensure it reaches a safe temperature of 165°F.
- Once the chicken is cooked and tender, use two forks to shred it directly in the slow cooker.
- Preheat a skillet or griddle over medium heat and spray with cooking spray. Take one flour tortilla and spoon some of the shredded chicken on top.
- Sprinkle a generous amount of shredded cheese over top. Fold the tortilla in half, pressing it gently to seal.
- Place the folded quesadilla on the preheated skillet or griddle and cook for 2-3 minutes on each side, or until the tortilla turns golden brown and the cheese is melted and gooey. Repeat this process with the remaining tortillas and ingredients.
- Cut the quesadillas into wedges and serve with your favorite toppings, such as sour cream, salsa, guacamole, chopped cilantro, diced onions, or any other desired garnishes.
Notes
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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