Go Back
–+ servings
Slow Cooker Chicken Quesadillas

Slow Cooker Chicken Quesadillas

3.67 from 3 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 6 hours
20 minutes
Total Time: 6 hours 35 minutes
Servings: 8 Servings

Description

Juicy crockpot shredded chicken folded into golden, pan-crisped, cheese-pull quesadillas. Easy, family-friendly, and made for busy weeknights.

Ingredients 

For the slow cooker chicken

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 1 cup salsa, your favorite heat level
  • 4 ounces green chiles, diced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lime, juiced
  • ¼ cup chopped fresh cilantro, optional

For the quesadillas

  • 8 large, burrito-size flour tortillas
  • 3 cups shredded Mexican-blend cheese, or cheddar + Monterey Jack
  • 2 tablespoons butter or oil, for the skillet

Instructions

  • Add the chicken to the slow cooker. Top with the salsa, green chiles, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat.
  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and shreds easily.
  • Shred the chicken with two forks right in the pot. Stir it back into the cooking juices, then mix in the lime juice and cilantro. Let rest 5 minutes.
  • Sprinkle cheese over half of each tortilla. Using a slotted spoon, add a layer of chicken, top with more cheese, and fold the tortilla over.
  • Melt a little butter in a skillet over medium heat. Cook each quesadilla 2–3 minutes per side, until golden brown and the cheese is melted.
  • Transfer to a cutting board, slice into wedges, and serve with guacamole, sour cream, salsa, or queso.

Equipment

  • Slow Cooker
  • Tongs

Notes

Use a slotted spoon when filling so the tortillas stay crisp. For spicier quesadillas, use hot salsa or add a diced jalapeño to the slow cooker. Leftover chicken keeps 4 days refrigerated or up to 3 months frozen, and is great in tacos, nachos, and burrito bowls.

Nutrition

Serving: 1ServingCalories: 392kcalCarbohydrates: 13gProtein: 34gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 100mgSodium: 1001mgPotassium: 616mgFiber: 2gSugar: 2gVitamin A: 972IUVitamin C: 8mgCalcium: 522mgIron: 4mg