Satisfying Mexican Crockpot Chicken Quesadillas for Family Fun
Delicious Mexican Crockpot Chicken Quesadillas that bring comfort and flavor to your family dinner.
Equipment
- Crockpot
- Griddle
Ingredients
For the Chicken Mixture
- 2 pounds boneless, skinless chicken breasts
- 1 can diced tomatoes with juice
- 2 tablespoons taco seasoning store-bought or homemade
- 1 medium onion finely chopped
- 1 teaspoon garlic powder
For Assembly
- 8 pieces flour tortillas
- 2 cups Monterey Jack cheese shredded
Instructions
Preparation
- Finely chop the onion and add it to your crockpot along with boneless chicken breasts, diced tomatoes (juice included), taco seasoning, and garlic powder. Mix well.
- Cover your crockpot and set it to low for 6-8 hours or high for 3-4 hours. You'll know it's done when the chicken is tender and can be easily shredded with a fork.
- Carefully remove the cooked chicken from the crockpot. Use two forks to shred it into bite-sized pieces before returning it to the crockpot to mix with the remaining ingredients.
- Lay a flour tortilla flat on your counter, and fill one half with about 1/3 cup of the chicken mixture and 3 tablespoons of cheese. Fold the other half over and gently press down.
- Preheat a griddle or skillet over medium-high heat. Cook each quesadilla for 2-3 minutes on each side until they are golden brown and the cheese has melted beautifully.
- Once cooked, transfer the quesadillas to a serving platter and enjoy them while they're hot and crispy for the best experience!
Notes
Serve with sour cream, guacamole, or your favorite salsa for an extra kick. Store leftovers in an airtight container for up to 3 days.