Crockpot Chicken Quesadillas Recipe

Three stacked chicken quesadilla wedges with melted cheese and diced tomatoes, garnished with chopped herbs on parchment paper. Inspired by a crockpot chicken quesadilla recipe, a bowl of sour cream is blurred in the background.

5 from 52 votes

Crockpot Chicken Quesadillas Recipe

This crockpot chicken quesadilla recipe is so easy and packed with tons of flavor. Slow cooker chicken quesadilla recipe will be a new favorite. It's perfect for busy nights. Learn how to make chicken quesadillas.

Prep Time10

Cook Time6

Total Time6 10

Course: Appetizer, Crockpot, Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $10.30, $1.72 per Serving

Ingredients

2 boneless skinless chicken breasts
1 can diced tomatoes with green chilis (10 oz)
2 Tbsp Taco Seasoning (1/2 packet of Taco Seasoning)
½ onion chopped
6 Flour Tortillas (Burrito Size)
2 cups Monterrey Jack Cheese (shredded)

Instructions

Add the chicken, diced tomatoes with green chiles, taco seasoning, and onion to the crock pot.
Cover and cook on Low for 6–8 hours or High for 3–4 hours.
Shred the chicken and stir it into the mixture.
Spoon the chicken mixture onto the tortillas, top with the shredded Monterey Jack cheese, and fold each tortilla in half.
Cook on a griddle until golden brown, flipping once.
Serve warm.

Notes

*Refrigerate the leftovers in an air tight container for up to 5-7 days.

*I love using Monterey Jack cheese in this recipe but this recipe would also be delicious with cheddar cheese or pepper jack cheese as well.

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