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Crockpot Queso Chicken Quesadillas Recipe

Crockpot Queso Chicken Quesadillas Recipe
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★★★★★

4.9 from 8 reviews

This Crockpot Queso Chicken Quesadillas recipe combines tender, slow-cooked chicken seasoned with taco spices and salsa, mixed with creamy queso and melted Mexican cheese, all encased in crispy, golden flour tortillas. Perfect for a comforting weeknight meal or casual gathering, served with optional sour cream and guacamole for an extra burst of flavor.

Ingredients

Scale

Chicken and Filling

  • 2 pounds boneless skinless chicken thighs
  • 1 oz packet taco seasoning
  • ½ cup salsa
  • 1 cup queso

Quesadillas

  • 6 large flour tortillas
  • 12 oz Mexican shredded cheese blend

Optional Toppings

  • Sour cream
  • Guacamole

Instructions

  1. Prepare the chicken mixture: Place the boneless skinless chicken thighs, taco seasoning packet, and salsa into your slow cooker, ensuring the chicken is well coated with the seasoning and salsa. This step allows the flavors to meld as the chicken cooks.
  2. Cook the chicken: Set the slow cooker to low heat and cook for 4 to 6 hours until the chicken is tender and easily shreddable. The low and slow method ensures juicy, flavorful chicken that absorbs all the seasonings.
  3. Shred and mix: Add the queso cheese to the cooked chicken in the slow cooker. Using two forks, shred the chicken pieces thoroughly and mix well with the melted queso, creating a creamy, flavorful filling.
  4. Assemble quesadillas: Lay out each large flour tortilla and spread the chicken and queso mixture evenly on half of the tortilla. Sprinkle a generous amount of the Mexican shredded cheese blend over the chicken filling, then fold the tortilla over to encase the filling.
  5. Cook the quesadillas: Heat a large skillet or griddle over medium-high heat. Place a folded quesadilla on the skillet and cook for about 3 minutes on one side or until golden brown. Carefully flip using a spatula and cook the other side for an additional 2 minutes until it is golden and the cheese has melted inside.
  6. Serve: Remove the quesadilla from the skillet and cut it into individual wedges. Serve warm with optional sour cream and guacamole on the side for dipping.

Notes

  • For spicier quesadillas, use a hot salsa or add chopped jalapeños to the chicken mixture.
  • You can substitute chicken thighs with chicken breasts, but thighs tend to stay juicier when slow-cooked.
  • To keep quesadillas crispy, cook them just before serving and avoid stacking them until cooled.
  • Leftover filling can be stored in the refrigerator for up to 3 days and used for tacos or burrito bowls.

Nutrition

Keywords: slow cooker quesadillas, crockpot chicken quesadilla, queso chicken quesadilla, easy Mexican dinner, shredded chicken quesadilla

Find it online: https://servedbynora.com/crockpot-queso-chicken-quesadillas-recipe/