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!
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)
Monterrey Jack cheese (or your favorite kind of cheese)
2 Tablespoons melted butter (or olive oil)
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.