Slow Cooker Cheesy Chicken Quesadillas

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I am one of those people who uses their slow cooker year-round. We have had a heat-wave this past week and unfortunately, I don't have an air conditioner in my house . . . I have a lovely swamp cooler. Today's high is almost 90 degrees and my swamp cooler is pumping out WARM air. UG! Being 18 weeks pregnant and having to wear compression socks on my legs (I have terrible circulation) is only adding to the problem . . . I am basically a hot, sweaty mess!! (Too much information?! Sorry about that!) Anyway, I love using my slow cooker all summer long because it means that I can prep the food when it's cooler in the morning and I don't have to turn on my stove at all.
This recipe is a family favorite- my kids especially love it!

Slow Cooker Cheesy Chicken Quesadillas
Ingredients:
4 chicken breasts (mine were frozen)
1 (14 oz) can diced tomatoes (I have also used a can of Rotel instead), undrained
1 small can (I think it's 4 oz) green chilis
1 (8 oz) package cream cheese (I used Neufchatel or light cream cheese)
Tortillas
Monterrey Jack cheese (or your favorite kind of cheese)
2 Tablespoons melted butter (or olive oil)

Directions:
Spray your slow cooker with non-stick cooking spray. Place your chicken breasts in the slow cooker. Dump in the diced tomatoes, green chilis, and cream cheese. Place the lid on the slow cooker and cook for 6-8 hours on LOW o 3-4 hours on HIGH. Once the chicken is cooked, take the chicken out and shred. Return chicken to slow cooker (mix it in and it will absorb some of the juices so it's not so runny)and keep warm until ready to make quesadillas.
To make quesadillas, heat a skillet over medium heat. Top half of each tortilla with cheese and a scoop of the chicken mixture (I found it worked best to use a slotted spoon so that I got rid of as much as the juice as possible). If you want some heat, add some chopped jalapenos to the quesadilla. Fold the tortilla over and press down. Lightly brush melted butter (or olive oil) on both sides. Cook two filled tortillas at a time (3-4 minutes each; until they are golden brown), turning once.
Serve with your favorite salsa, guacamole, and sour cream.

Enjoy!
-Camille

Recipe adapted from Lemon Poppy

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Summary
Recipe Name
Slow Cooker Cheesy Chicken Quesadillas
Published On
Preparation Time
Cook Time
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Review
2 Based on 16 Review(s)
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  1. Jocelyn says:

    Crock pots are such a genius invention!!! We use ours a lot through the summer too! I have made this chicken before but never put it in quesadillas…must try that!!! I hope you are able to stay cool especially with those stockings on. I can’t believe it is that hot already!!!

  2. Beth says:

    I know this sounds funny, but my husband used to put a block of ice (not cubes) in the bottom tub area of the swamp cooler where the water is drawn from. It made it nice and cool in the house. We were in New Mexico then and only did that on the really hot or humid days. In New York now, people don’t even know what a swamp cooler is and wouldn’t need one anyway. Hope this helps.

  3. Annette says:

    Absolute perfect timing. I desperately needed something for tomorrow night’s dinner, and I have chicken in the fridge that must get used, asap! Thank you!

  4. RawAlmond says:

    I just made these and my whole family loved them! It was a huge hit with my 5 year old who never wants to eat anything, and the hubby was really happy with them as well. I just added a 10 oz can of Rotel, no green chillies and added maybe an ounce or two of some old salsa in the fridge. Also, it definitely made enough for two… maybe three dinners for our family!

  5. LindsayPBJ says:

    I’m in the middle of dinner, and stopped to come write this. These quesadillas are delicious! I used a can of rotel and added a couple tablespoons of chicken taco seasoning (mccormick). These are definitely a new favorite… just as I was about to give up on Mexican, too!

  6. Mindy says:

    These are amazing! I omitted the Rotel because I’m not a fan and wow, were they delicious! The filling is wonderful even the next day, reheated in a fresh quesadilla. Definitely a keeper!

  7. Bev says:

    Made these and was not disappointed. I made a double batch as I try not to cook on the weekends, so I used the leftovers as filling for enchiladas and WOWZER!!! Delish! Hubby then added the Velveeta queso on top of the enchilada leftovers(yes, it makes that much! LOL) and DOUBLE WOWZER!!! Thanks for this recipe, I love it and so does my family

  8. rowie34 says:

    i really wanted to like this… I didnt, my kids didnt either. They were horrible, the only thing i didnt do was add the chillies and i dont think they would have made a difference. Thankyou for posting the recipe but i wont be making this again.

  9. Vanessa says:

    I made this last night and it was a hit! However, I have tons of leftover filling (creamy cheese chicken and tomatoes with green chilies). Any suggestions on what to do with all the leftover filling?

  10. Anne says:

    Made this tonight and it was great!! I didn’t have any chiles but it was still delicious. I used four big chicken breasts so it made a lot, but we’ll have the leftovers for lunch for the next few days. Might also work to roll the leftover filling up in tortillas and bake it like a taquito or an enchilada. That way you can make a bunch at once in the oven rather than one or two quesadillas at a time on the stove. :o )

  11. Ashley says:

    I love food I can’t mess up… And yet I still managed to miss the phrase “over medium heat” and charred mine. Still tasted ok though. Just not cheesy enough for me. I wondered if you could add that white queso Velveeta to the crock pot mix too after you add the chicken back after shredding?

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