Easy Mexican Crockpot Chicken Quesadillas for Busy Nights
Experience the warmth of Mexican Crockpot Chicken Quesadillas filled with tender chicken and gooey cheese, perfect for busy nights.
Equipment
- Slow cooker
- griddle or skillet
Ingredients
For the Filling
- 2 pounds Chicken Breasts or substitute with chicken thighs for extra flavor
- 1 can Diced Tomatoes with juice for best results
- 2 tablespoons Taco Seasoning homemade can be used for tailored taste
- 1 medium Onion finely chopped
- 1 teaspoon Garlic Powder can substitute with fresh garlic
For the Quesadillas
- 8 large Flour Tortillas or corn tortillas for gluten-free option
- 1 cup Monterey Jack Cheese or substitute with cheddar or Pepper Jack
Instructions
How to Make Mexican Crockpot Chicken Quesadillas
- Finely chop the onion and place it in the slow cooker along with the chicken breasts, diced tomatoes, taco seasoning, and garlic powder. Mix everything to ensure the chicken is well-coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork. Remove the chicken, shred it, and return it to the crockpot, stirring it into the juices.
- Take a tortilla and scoop 1/3 cup of the chicken mixture onto one half. Sprinkle with 3 tablespoons of Monterey Jack cheese, then fold the tortilla in half. Repeat this process until all tortillas are filled and ready to go.
- Heat a griddle or skillet over medium-high heat. Cook each quesadilla for 2-3 minutes on each side, until they’re golden brown and the cheese is perfectly melted.
- Transfer the quesadillas to a platter, and serve them immediately while they’re warm, for the best taste and texture.
Notes
Optional: Serve with a dollop of sour cream or guacamole for added creaminess.