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Slow Cooker Cheesy Chicken Quesadillas Recipe

Chicken quesadillas with a creamy, cheese filling.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: cheesy chicken quesadillas, Chicken quesadillas, easy quesadillas, slow cooker chicken, slow cooker quesadillas
Servings: 8
Calories: 375kcal

Equipment

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) package 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

  • Spray slow cooker with nonstick cooking spray.
  • Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
  • Pour 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.
  • Serve with guacamole, sour cream, and salsa.

Notes

  • We used frozen chicken breasts for this recipe.

Nutrition

Calories: 375kcal | Carbohydrates: 24g | Protein: 24g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 683mg | Potassium: 427mg | Fiber: 2g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 6mg | Calcium: 307mg | Iron: 2mg