Crockpot Chicken Quesadillas
Transform your weeknight dinners with these irresistibly cheesy Crockpot Chicken Quesadillas—a family-friendly recipe that’s as easy as it is delicious! Tender, shredded chicken is slow-cooked to perfection in a flavorful combination of taco seasoning, salsa, and chicken broth, infusing every bite with bold Tex-Mex flavors. Layered with a blend of gooey cheddar and Monterey Jack cheeses, then crisped to golden perfection on buttery tortillas, these quesadillas are both comforting and indulgent. Perfect for busy days, this slow cooker recipe requires minimal prep and delivers maximum flavor. Serve these crispy quesadilla wedges fresh off the skillet, garnished with cilantro and a side of cool sour cream for dipping. Ideal for dinner, snack time, or even a casual party spread, this recipe is your go-to for effortless and crowd-pleasing meals!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 2 tablespoons Taco seasoning
- 1.5 cups Salsa
- 0.5 cups Chicken broth
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 8 pieces Large flour tortillas
- 2 tablespoons Butter (for greasing the skillet)
- 0.25 cups Chopped cilantro (optional, for garnish)
- 0.5 cups Sour cream (optional, for serving)
Instructions
Place the chicken breasts in the bottom of your crockpot.
Sprinkle the taco seasoning evenly over the chicken breasts.
Pour the salsa and chicken broth over the chicken, ensuring it's mostly covered in liquid.
Cover the crockpot with the lid and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and mix it with the remaining sauce.
Preheat a large skillet or griddle over medium heat. Lightly butter one side of a tortilla and place it butter-side down in the skillet.
Spread a portion of the shredded chicken mixture evenly over half of the tortilla. Sprinkle with shredded cheddar and Monterey Jack cheese.
Fold the tortilla in half and press gently with a spatula to help it stick together.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Repeat with the remaining tortillas, adding more butter to the skillet as needed.
Cut the quesadillas into wedges and garnish with chopped cilantro (optional). Serve hot with sour cream on the side if desired.
Nutrition Facts
Calories |
4616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1236 mg | 412% | |
| Sodium | 10923 mg | 475% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 26.9 g | ||
| Protein | 409.8 g | 820% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 3300 mg | 254% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4260 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
