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Slow Cooker Citrus Beef & Veggie Stir-Fry
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**Slow Cooker Chicken Quesadilla

Slow Cooker Chicken Quesadillas

  • Cooking Time:

    6-8 hours on Low, 3-4 hours on High
  • Servings:

    10-12

Ingredients

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)


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

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Allison
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Allison

I tried this recipe today and it turned it soooo good! My hus­band raved about it the entire time he was eat­ing. 🙂

Hillary
Guest
Hillary

If I were to half this recipe would I still let it cook for the same amount of time? (Made it once already and it was amaz­ing, but still too much food for just my hus­band and me, even with hav­ing it for left­overs the next night)

Hillary
Guest
Hillary

If I were to half this recipe would I still let it cook for the same amount of time? (Made it once already and it was amaz­ing, but still too much food for just my hus­band and me, even with hav­ing it for left­overs the next night)

Corrie
Guest
Corrie

I’m new to crock-pot­ting 🙂 this was a super easy and real­ly yum­my meal! My picky eater even enjoyed them!! This will become a fam­i­ly favorite for sure!!

Michelle
Guest
Michelle

How well does this freeze? I know my fam­i­ly will love it, so I would def­i­nite­ly like to dou­ble or triple it 🙂 Thanks!

kris
Guest
kris

How many chick­en breasts do you use?

Kate
Guest
Kate

Green chilies or Green onions? Looks like scal­lions in the pho­to! This sounds yum­my will def­i­nite­ly be try­ing 🙂

mercedes suggs
Guest
mercedes suggs

Can I make these in a skil­let on low on stove top an do I add it all at same time just like you do in crock pot

Katy Cribbs
Guest
Katy Cribbs

Can you add any kind of taco sea­son­ing to this?

Sarah K
Guest
Sarah K

I’ve cur­rent­ly got this on high with the lid off to boil off the way extra liq­uid I wound up with. I used one large piece of chick­en, though, which may have thrown off the oth­er mea­sure­ments… I also left out the green chili as I didn’t have them. Seems to be thick­en­ing up nice­ly, though !

Beth D
Guest
Beth D

Is that 4 chick­en breast halves? Or four full breasts?

Yaya
Guest
Yaya

Made this today using 3 large chick­en breasts, yum­my. My hus­band says to tell you he loves your recipes. Thank you!

Kim Honeycutt
Guest
Kim Honeycutt

A must try! Pin­ning it!

Jeff
Guest
Jeff

I have also made this recipe my own. I skipped the toma­to and but­ter and used a 10oz can of red and green chilies mild. Also, when the chick­en is thawed, I leave the chick­en in for three hours then shred the chick­en and leave it back in for one more hour.

Final­ly this recipe works well using a slow cook­er bag.

Hollie
Guest
Hollie

How many peo­ple does this feed? How many tor­tillas do you use when you make this (I guess is my ques­tion since my hus­band is teenag­er eat me out of house and home.)?

Sarah
Guest
Sarah

Love this recipe. I have it in the crock today!
I like how gen­er­ous the fill­ing is. It’s been per­fect for my hus­band and I and our 2 small kids in that we end up only eat­ing 1/2 of it for din­ner. Then I freeze the oth­er half of the chick­en mix­ture for a super easy 2nd meal at a lat­er date. It freezes and thaws up very well. I just add some extra chili pow­der to the thawed batch to fresh­en up the fla­vors and reheat! Yum yum. Thank you!

Melissa
Guest
Melissa

About how many pounds of chick­en does your 4 equal? Some­times I get some rather large ones in the pack­age, and was think­ing it may be eas­i­er to go by weight. Thanks!

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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