Best Slow Cooker Chicken Quesadillas Recipes

SLOW COOKER CHEESY CHICKEN QUESADILLAS

Slow Cooker Cheesy Chicken Quesadillas image

Chicken quesadillas with a creamy, cheese filling.

Provided by Six Sisters

Yield 6-8

Number Of Ingredients 10

Ingredients

4 boneless, skinless chicken breasts
1 (10 ounce) can Rotel Diced Tomatoes and Green Chiles (undrained)
1 (4 ounce) can green chiles
1 (8 ounce) pkg. cream cheese
2 Tablespoons butter
10-12 flour tortillas
2 cups shredded Monterey jack cheese
Guacamole - optional topping
Sour cream - optional topping
Salsa - optional topping

Steps:

Spray slow cooker with nonstick cooking spray.
Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
Pour Rotel and green chiles over chicken.
Place cream cheese on top.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.
Heat a skillet to medium-high heat.
Melt butter on skillet.
Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.
Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.
Cut into slices.
Serve with guacamole, sour cream, and salsa.

Nutrition Facts : Servingsize 1 serving, Calories 204 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 183 mg, Carbohydrate 0 g, Sugar 0 g, Protein 0 mg

SLOW COOKER CHICKEN QUESADILLAS

Slow Cooker Chicken Quesadillas image

Very simple and quick! These can be made for a quick weeknight dinner and picky eaters! Serve with diced onions, black olives, sour cream, and salsa.

Provided by Proud-Meinke

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (10 ounce) can red enchilada sauce
¼ cup water
1 (1.25 ounce) package reduced-sodium taco seasoning mix
2 skinless, boneless chicken breasts
1 (10 ounce) package 8- to 10-inch flour tortillas
1 (12 ounce) bag shredded Mexican cheese blend

Steps:

Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.
Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.
Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.
Heat a large nonstick skillet over medium heat. Slide quesadilla into the skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

Nutrition Facts : Calories 671.5 calories, Carbohydrate 43.8 g, Cholesterol 112.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 37.5 g, SaturatedFat 21.1 g, Sodium 1900.7 mg, Sugar 1.8 g

SLOW COOKER CHICKEN QUESADILLAS RECIPE - (4.3/5)

Slow Cooker Chicken Quesadillas Recipe - (4.3/5) image

Provided by pga_jam

Number Of Ingredients 8

Ingredients

4 boneless chicken breasts
1 (14oz) can diced tomatoes
1 (4oz) can green chilies
1 (8oz) pkg light cream cheese
mexican cheese blend
olive oil
tortillas
non-stick cooking spray

Steps:

Spray cooker with non-stick cooking spray Place chicken breasts at the bottom of the cooker. Cover with tomatoes, chilies and cream cheese. Just dump it all in there and place lid on top. Cook in low for 6-8 hours or high for 3-4 hours. I couldn't wait any longer than 7 hours. After 6-7 hours, remove chicken and shred. Once completely shredded, place chicken back in cooker. Cook on low for an additional 30 minutes. Spray skillet with non-stick cooking spray. On medium heat, place tortillas in pan. Fill one half with chicken mix & cheese. Fold filled tortilla in half. Cook each side aprox 3-4 minutes until golden brown. Be careful of burning.

SLOW COOKER CHICKEN QUESADILLAS

Slow Cooker Chicken Quesadillas image

How to make Slow Cooker Chicken Quesadillas

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

4 chicken breasts,can be frozen
14 oz. diced tomatoes, canned, undrained (have used Rotel too!)
4 oz. green chilies
8 oz. cream cheese
8 oz. cheese (cheese of your liking)
2 T. butter, melted or olive oil
Tortillas

Steps:

Need something to serve on that week night when everyone is going a different direction? A favorite at my house are these Slow Cooker Chicken Quesadillas!
Spray a slow cooker with non-stick cooking spray.
Place chicken breasts (thawed or frozen) in the crock.
Combine the diced tomatoes, green chilies, and cream cheese and place on top of the chicken.
Cover. Cook on Low for 6-8 hours or on High for 3-4 hours.
When the chicken is cooked, remove and shred using two forks.
Put the shredded chicken back in the crock (mix well and it will absorb some of the juices so it's not as runny) and keep warm until ready to make Quesadillas.
NOTE:
To make Quesadillas: Heat a skillet over medium heat. Top half of each tortilla with cheese and a scoop of the chicken mixture (using a slotted spoon so that you eliminate as much of the juice as possible).
If you want some heat, add some chopped jalapenos to the Quesadillas.
Fold the tortilla over and press down. Lightly brush melted butter (or olive oil) on both sides.
Cook filled tortillas (3-4 minutes each; until they are golden brown), turning once.
Serve with your favorite salsa, guacamole, scallions, and sour cream.
Happy Crocking!