Slow Cooker Cheesy Chicken Quesadillas

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!

Serves: 8

Slow Cooker Cheesy Chicken Quesadillas

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

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  • 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)


  1. 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.
  2. 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.
  3. Serve with your favorite salsa, guacamole, and sour cream.
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34 Responses to “Slow Cooker Cheesy Chicken Quesadillas”

  1. 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. 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. RawAlmond
    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!
  4. LindsayPBJ
    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!
  5. 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
  6. 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)
  7. 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?
  8. Ashley
    I made them tonight with 2 cans of rotel and cream cheese. With about an hour to go, I added half a block of queso Blanco Velveeta cubed. I got a quesadilla maker for Christmas but this is the first time I got to use it. They turned out amazing! Wish I could upload a picture...
  9. OMG - How can I stop the videos from automatically playing on your site every time I click on a page? I love your site but it's so annoying!!! Can you stop that?? I don't want to mute the sound on my computer because I need to hear certain alerts. Why do you have it like this?
  10. Donna Mull
    Kinda bland, maybe using rotel tomatoes would help but I only had regular ones. Needs something to add some flavor. It was OK but no one in my house really liked this one too much. Now I have to find a way to use the leftover.. maybe on chips with some salsa for flavor.

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