Slow Cooker Cheesy Chicken Quesadillas
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- 20 Comments
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.
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
Yummy! This sounds oh so good and super easy to make. Definitely going on my ‘to make’ list!
~Amy
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!!!
You got me at cheesy and quesadillas
Delicious meal!
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.
This sound yummmyyy!
YES, this recipe just saved my day. Sounds super easy and delicious!
So you don’t need to put water or chicken broth in with the ingredients?
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!
Quesadillas are one of fav foods! I haven’t tried a recipe for them, yet, but I am pinning this one for later!!! Thanks for sharin:):)
found you on tt&j! I am soo trying this! looks delicious!
xoxo janean @howikeepsane.com
yum, I had no idea you could make quesadillas in the slow cooker – must give this a try!
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!
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!
Looks soooo good!
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!
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
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.
i have thin slicked chicken breasts, do you think i would need to cut the time?
Thinner chicken breasts may not take as long. We put ours in frozen. Just watch it closely.
i have thin slicked chicken breasts, do you think i would need to cut the time?