Description
These Crockpot Queso Chicken Quesadillas combine tender, slow-cooked chicken seasoned with taco spices and salsa, mixed with creamy queso and melted cheese, all wrapped in warm, golden flour tortillas. Perfect for a comforting and easy weeknight meal, these quesadillas offer a delicious blend of Tex-Mex flavors with minimal prep and hands-off cooking.
Ingredients
Units
Scale
Chicken Mixture
- 2 pounds boneless skinless chicken thighs
- 1 oz packet taco seasoning
- 1/2 cup salsa
- 1 cup queso
Quesadillas
- 6 large flour tortillas
- 12 oz Mexican shredded cheese blend
- Sour cream, for serving (optional)
- Guacamole, for serving (optional)
Instructions
- Prepare the slow cooker: Place the chicken thighs, taco seasoning, and salsa into your slow cooker. Ensure the ingredients are evenly distributed for consistent flavor.
- Slow cook the chicken: Set the slow cooker to low and cook for 4 to 6 hours, allowing the chicken to become tender and fully infused with the seasoning and salsa.
- Shred the chicken: Once cooked, add the queso to the slow cooker. Using two forks, shred the chicken thoroughly in the queso mixture so the cheese blends evenly with the shredded chicken.
- Assemble the quesadillas: Lay out the flour tortillas and spread a generous amount of the chicken and queso mixture on half of each tortilla. Sprinkle the Mexican shredded cheese blend evenly over the chicken mixture, then fold the tortilla over to create a half-moon shape.
- Cook the quesadillas: Heat a large skillet or griddle over medium-high heat. Place a quesadilla onto the hot surface and cook for about three minutes until the underside is golden brown. Carefully flip using a spatula and cook the other side for an additional two minutes until golden and the cheese is melted.
- Serve and enjoy: Remove the quesadilla from the skillet, cut into individual pieces, and serve hot with optional sour cream and guacamole on the side for dipping or topping.
Notes
- Adjust the cooking time in the slow cooker if using chicken breasts, as they may cook faster and become dry.
- For extra flavor, add diced jalapeños or chopped cilantro to the chicken mixture before serving.
- Use a non-stick skillet or lightly oil the pan to prevent quesadillas from sticking.
- Leftover shredded chicken can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
