• 4 chicken breasts
  • 14 oz. diced tomatoes, undrained
  • 4 oz. green chilies, drained
  • 8 oz. cream cheese
  • 8 oz. Mexican Blend Shredded Cheese
  • UNCOOKED Tortillas (in the refrigerated section)

Pin It

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!

  1. Place chicken breasts (thawed or frozen) in a 5-Quart slow cooker.
  2. Pour  the diced tomatoes and green chilies on top of the chicken and add 1/4 c. water to the slow cooker. (**NOTE: Add softened cream cheese the last hour of cooking.)
  3. Cover. Cook on Low for 6-8 hours or on High for 3-4 hours. (remember to add the cream cheese!)
  4. Remove chicken from the slow cooker, shred and return to the sauce in the slow cooker. Replace lid.
  5. Place a dry skillet over medium heat.
  6. Put tortilla on the skillet and brown for 30 seconds.
  7. Flip tortilla and add shredded cheese.
  8. Place 1/2 c. of the chicken mixture on one side of the tortilla.
  9. Fold tortilla in half and press down with medium pressure with a spatula to flatten.
  10. Cook for 30 seconds longer then flip to brown the other side of the quesadilla.
  11. Place quesadilla on a plate and slice  into wedges with a pizza cutter.

Serve with your favorite salsa, guacamole, scallions, and sour cream.

Happy Crocking!

For over 400 more recipes, click here to get our eBook.


Crock Pot Chicken Quesadillas - Nutrition


Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites