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.
Servings: 6
Cost: TOTAL RECIPE COST: $10.30, COST PER SERVING (6 servings): $1.72
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
- Place 2 chicken breasts, 1 (10 oz) can diced tomatoes with green chilies, 2 Tbsp taco seasoning, and ½ chopped onion in a crock pot.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Shred the chicken and stir into the mixture.
- Spoon filling onto 6 flour tortillas, top with 2 cups shredded Monterey Jack cheese, and fold in half.
- Cook on a griddle until browned, 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.
Nutrition
Serving: 6g | Calories: 291kcal | Carbohydrates: 20g | Protein: 20g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 526mg | Potassium: 358mg | Fiber: 2g | Sugar: 4g | Vitamin A: 459IU | Vitamin C: 8mg | Calcium: 338mg | Iron: 2mg
