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Homemade Slow Cooker Chicken Quesadillas photo

Slow Cooker Chicken Quesadillas

Tender slow-cooked, seasoned chicken is shredded and tucked into cheesy flour tortillas for an easy weeknight quesadilla.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting board and knife
  • Spatula
  • Measuring cups and spoons

Ingredients
  

  • 12 oz chicken breast
  • 1 oz taco seasoning packet or 4 tbsp homemade taco seasoning
  • 4.5 oz mild diced green chiles
  • 1/2 cup salsa
  • 1/4 cup mayonnaise
  • 8 medium flour tortillas
  • 2 cups sharp cheddar cheese or Colby Jack, Mexican blend, Oaxaca; shredded
  • lettuce shredded, for serving
  • green onion diced, for serving
  • sour cream for serving
  • taco sauce or hot sauce, for serving

Instructions
 

  • Place the chicken breasts, taco seasoning, diced green chiles, and salsa into the slow cooker.
  • Cook on high for 2–3 hours, or until the chicken reaches 165°F (74°C) and is fully cooked.
  • Remove the chicken from the slow cooker and shred it with two forks; return shredded chicken to the cooker and stir in mayonnaise until combined.
  • Heat a large skillet over medium–low heat and warm one flour tortilla briefly in the pan.
  • Sprinkle about 1/4 cup shredded cheese evenly over the tortilla.
  • Spoon about 1/2 cup of the shredded chicken mixture over the cheese.
  • Top the chicken with another 1/4 cup shredded cheese, then place a second tortilla on top and press gently to compact.
  • Cook 2–3 minutes until the bottom tortilla is golden brown, press once more, then carefully flip with a spatula and cook another 2–3 minutes until the second side is browned and cheese is melted.
  • Remove from the pan, cut each quesadilla into four triangles, and serve hot with shredded lettuce, diced green onion, sour cream, and taco or hot sauce as desired.

Notes

  • Cooked quesadillas keep up to 3 days in the fridge.
  • Allow to cool completely before wrapping for storage.
  • To freeze, flash-freeze halves on a baking sheet about 30 minutes, then transfer to a freezer bag for up to 1 month.
  • Microwave frozen halves 45 seconds to 1½ minutes to reheat.
  • Alternatively reheat on medium heat in a skillet until warm.