Slow Cooker Cheesy Chicken Quesadillas

These Slow Cooker Cheesy Chicken Quesadillas are the perfect meal for busy weeknights. A crispy tortilla filled with a creamy, cheesy chicken center makes this one meal everyone will eat without complaining! Top with or dip in sour cream, guacamole or your favorite salsa for an amazing flavor combination.

When I was pregnant with my first baby, so many people gave me advice on how to care for a baby.

Then each one of those babies grew up to be a toddler and kid who became the pickiest eaters in the world.  Where was the advice for that?!

I’m here to give you a few words of wisdom from one exhausted mom to another. Kids love foods they can hold in their hands, cheese, and dipping things.

These Slow Cooker Chicken Quesadillas fit the bill.  I use a pizza cutter to cut each quesadilla into slices and then I let them eat them with their hands and dip them in salsa (that counts as a vegetable serving, right?).  I have a 9-year-old that dips his in ranch…. I’m just going with it and turning a blind eye. Haha!

These might not be the healthiest dinner ever, but it beats going through the drive thru. And my whole family ate them without complaining which is a total win at our house!

Just serve these with a green salad or something to balance it out. 😉

How To Make Slow Cooker Chicken Quesadillas:

Spray slow cooker with nonstick cooking spray.  Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn’t matter).  Pour undrained cans of Rotel and green chiles over chicken.  Place cream cheese on top.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.

Heat a skillet to medium-high heat.  Melt butter on skillet.  Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.

Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.

Cut into slices and serve with guacamole, sour cream and/or salsa.

I also love serving these Slow Cooker Chicken Quesadillas with our Black Bean and Corn Salsa.

For some reason, my kids always eat better when they can dip their food in something so we let them pick what they want to dip it in which usually ends up being mild salsa.

However you serve up these easy chicken quesadillas, we know they will be a hit!

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The Best Quesadilla Recipes:

Serves: 6-8

Slow Cooker Cheesy Chicken Quesadillas

Chicken quesadillas with a creamy, cheese filling.

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 (10 ounce) can Rotel Diced Tomatoes and Green Chiles (undrained)
  • 1 (4 ounce) can green chiles
  • 1 (8 ounce) pkg. cream cheese
  • 2 Tablespoons butter
  • 10-12 flour tortillas
  • 2 cups shredded Monterey jack cheese
  • Guacamole - optional topping
  • Sour cream - optional topping
  • Salsa - optional topping

Instructions

  1. Spray slow cooker with nonstick cooking spray.
  2. Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
  3. Pour Rotel and green chiles over chicken.
  4. Place cream cheese on top.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.
  7. Heat a skillet to medium-high heat.
  8. Melt butter on skillet.
  9. Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.
  10. Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.
  11. Cut into slices.
  12. Serve with guacamole, sour cream, and salsa.
7.8.1.2
1915
https://www.sixsistersstuff.com/recipe/slow-cooker-cheesy-chicken-quesadillas/

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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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