Description
Delicious and easy crockpot quesadillas filled with cheesy chicken and zesty spices, perfect for any occasion.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup queso dip
- 8 large flour tortillas
- 2 cups shredded cheese (Cheddar, Monterey Jack, or a mix)
- Fresh cilantro for garnish (optional)
Instructions
- Add the chicken breasts to the crockpot and pour in the chicken broth. Sprinkle the taco seasoning over the top, and then layer the diced tomatoes.
- Gently mix everything so the chicken is coated with the spices.
- Pour in the queso dip, covering the chicken and tomatoes.
- Cover and cook on low for about 240 minutes, or until the chicken shreds easily.
- Shred the chicken right in the pot and stir to combine with the cheesy mixture.
- Warm the tortillas in a large skillet over medium heat for about 30 seconds on each side until pliable.
- Fill each tortilla with a generous portion of the chicken mixture and top with shredded cheese. Fold and cook for a couple of minutes on each side until golden brown and the cheese melts.
- Top with chopped cilantro if desired, and serve with guacamole and salsa.
Notes
Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze the mixture in a freezer-safe bag for up to 2-3 months. Reheat in a skillet for best results.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: quesadillas, crockpot, cheesy chicken, easy recipe, Mexican food