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Slow Cooker Chicken Quesadillas

Tender slow-cooked seasoned chicken makes quick, melty quesadillas perfect for an easy weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 12 oz chicken breast
  • 1 oz taco seasoning packet or about 4 tbsp homemade taco seasoning
  • 4.5 oz mild diced green chiles
  • 1/2 cup salsa
  • 1/4 cup mayonnaise
  • 8 medium flour tortillas
  • 2 cups sharp cheddar cheese or Colby Jack or Mexican blend (shredded) or Oaxaca, shredded
  • lettuce shredded, for serving
  • green onion diced, for serving
  • sour cream for serving
  • taco sauce or hot sauce for serving

Instructions

  • Place the chicken breasts, taco seasoning, diced green chiles, and salsa into the slow cooker; cook on high for 2–3 hours, or until the internal temperature reaches 165°F (74°C).
  • Remove the chicken from the slow cooker and shred it with two forks or tongs; return shredded chicken to the cooker juices.
  • Stir the mayonnaise into the shredded chicken until evenly combined and set the mixture aside.
  • Heat a large skillet over medium–low heat and place one flour tortilla in the pan to warm slightly.
  • Sprinkle about 1/4 cup shredded cheese over the tortilla, then top with about 1/2 cup of the chicken mixture, and another 1/4 cup cheese.
  • Top with a second tortilla and gently press to adhere, then cook 2–3 minutes until the bottom is golden brown.
  • Press the top tortilla briefly, flip the quesadilla carefully with a spatula, and brown the second side for 2–3 minutes until cheese is melted and both sides are golden.
  • Remove from the pan, cut each quesadilla into four triangles, and serve hot with shredded lettuce, diced green onion, sour cream, and taco or hot sauce as desired.

Equipment

  • Slow Cooker
  • Large Skillet
  • Spatula
  • Measuring Cups
  • Tongs or Forks
  • Cutting board and knife

Notes

  • Cook the chicken until it reaches 165°F for safety.
  • Use store-bought or homemade taco seasoning per preference.
  • Assemble and cook quesadillas in batches to avoid overcrowding the pan.
  • Let quesadillas rest briefly before cutting to keep the cheese from oozing.
  • Cool completely before refrigerating leftovers within two hours.
  • Freeze individually wrapped quesadilla halves for up to one month.