• 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)

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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.

Love,
Jenn

Crock Pot Chicken Quesadillas - Nutrition

 

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