Slow Cooker Chicken Quesadillas are a game-changer for busy weeknights, offering a wonderfully tender, shredded chicken filling that’s incredibly easy to prepare. This recipe revolutionizes the traditional quesadilla by utilizing the slow cooker, ensuring maximum flavor with minimal effort, making it a truly indispensable addition to your recipe repertoire.
Key Ingredients for Slow Cooker Chicken Quesadillas:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 packet (1 ounce) taco seasoning
- 1 cup chicken broth
- 1 (4 ounce) can mild green chilies, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12-16 large flour tortillas
- 2 cups shredded Monterey Jack cheese (or a Mexican blend)
- 2 cups shredded cheddar cheese
- 2 tablespoons butter or cooking spray, for cooking quesadillas
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro, sliced jalapeños, chopped red onion
How to Make Slow Cooker Chicken Quesadillas:
Get ready for an incredibly easy, flavorful, and satisfying meal with these Slow Cooker Chicken Quesadillas. The slow cooker does most of the work, producing perfectly tender shredded chicken that infuses every bite with deliciousness. With a minimal prep time of just 15 minutes and a hands-off cooking time, you’ll have a hearty dinner on the table with no fuss.
Step-by-Step Instructions:
- Prepare the Chicken: Place the chicken breasts or thighs in the bottom of your slow cooker.
- Add Seasonings and Liquids: Sprinkle the taco seasoning evenly over the chicken. Pour in the chicken broth. Add the undrained can of green chilies, ground cumin, chili powder, garlic powder, and onion powder to the slow cooker.
- Cook the Chicken: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the chicken is cooked through and easily shreds with a fork.
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.
- Combine Chicken and Liquid: Return the shredded chicken to the slow cooker. Stir the shredded chicken into the remaining liquid and seasonings. Let it sit for about 10-15 minutes to allow the chicken to absorb more of the flavorful sauce.
- Assemble the Quesadillas: Lay out a tortilla. Sprinkle one half of the tortilla with a generous amount of Monterey Jack cheese (about 1/4 cup). Spoon a hearty portion of the shredded chicken mixture (about 1/3 to 1/2 cup) over the cheese. Top the chicken with another 1/4 cup of shredded cheddar cheese.
- Fold and Cook: Fold the other half of the tortilla over the filling to create a semicircle.
- Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter or a light coating of cooking spray. Carefully place one or two folded quesadillas onto the hot skillet. Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey.
- Slice and Serve: Remove the cooked quesadillas from the skillet. Let them cool slightly for a minute before slicing them into wedges with a sharp knife or pizza cutter. Serve immediately with your favorite toppings. Repeat steps 6-9 until all tortillas and filling are used.
Why You’ll Love This Slow Cooker Chicken Quesadillas:
You’ll absolutely adore these Slow Cooker Chicken Quesadillas, primarily for the incredibly tender and flavorful shredded chicken that practically melts in your mouth. This recipe is a fantastic money-saver compared to takeout, offering a homemade meal that’s both budget-friendly and deeply satisfying, proving that delicious doesn’t have to be expensive. The vibrant blend of spices and the creamy, cheesy filling, elevated by the optional zesty toppings, truly makes these quesadillas sing, offering a comfort food experience that rivals even the best restaurant versions.
Think of the pure ease: toss ingredients in a slow cooker, and dinner is practically made! Unlike traditional chicken quesadillas that require pre-cooking chicken, this method delivers unparalleled tenderness and infuses the chicken with a depth of flavor that’s simply divine. We’re talking about a hands-off approach that frees up your time while still delivering a restaurant-quality meal. So gather your ingredients and dive into the simple joy of making these incredible Slow Cooker Chicken Quesadillas today!
Storing and Reheating Tips:
Storing Leftovers:
Allow any leftover quesadillas to cool completely before storing. You can store them whole or cut into wedges. Place them in an airtight container or wrap them tightly in plastic wrap and then aluminum foil. They will stay fresh in the refrigerator for up to 3-4 days.
Reheating:
- Skillet Method (Recommended for crispiness): Reheat quesadillas in a dry skillet over medium heat, pressing down gently with a spatula, for about 2-3 minutes per side, or until warmed through and crispy.
- Oven Method: Preheat your oven to 350°F (175°C). Place quesadillas on a baking sheet and bake for 8-10 minutes, or until heated through.
- Microwave Method (Quickest option): Reheat in the microwave on a microwave-safe plate for 30-60 seconds, or until heated through. Note that the tortilla may become less crispy using this method.
Freezing for Future Meals:
To freeze, follow the storage instructions, ensuring quesadillas are completely cool. Wrap them individually in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. Frozen quesadillas can be kept for up to 2-3 months. Thaw overnight in the refrigerator before reheating using one of the methods above.
Final Thoughts:
These Slow Cooker Chicken Quesadillas are the ultimate win for effortless weeknight dinners, delivering tender, flavorful chicken with minimal fuss. Give them a try for a meal that’s both incredibly delicious and wonderfully convenient!
Slow Cooker Chicken Quesadillas
Ingredients
Equipment
Method
- Place the chicken breasts or thighs in the bottom of your slow cooker.2 pounds boneless, skinless chicken breasts or thighs
- Sprinkle the taco seasoning evenly over the chicken. Pour in the chicken broth. Add the undrained can of green chilies, ground cumin, chili powder, garlic powder, and onion powder to the slow cooker.1 packet taco seasoning, 1 cup chicken broth, 1 can mild green chilies, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the chicken is cooked through and easily shreds with a fork.
- Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.2 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker. Stir the shredded chicken into the remaining liquid and seasonings. Let it sit for about 10-15 minutes to allow the chicken to absorb more of the flavorful sauce.2 pounds boneless, skinless chicken breasts or thighs, 1 packet taco seasoning, 1 cup chicken broth, 1 can mild green chilies, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Lay out a tortilla. Sprinkle one half of the tortilla with a generous amount of Monterey Jack cheese (about 1/4 cup). Spoon a hearty portion of the shredded chicken mixture (about 1/3 to 1/2 cup) over the cheese. Top the chicken with another 1/4 cup of shredded cheddar cheese.12-16 large flour tortillas, 2 cups shredded Monterey Jack cheese, 2 cups shredded cheddar cheese, 2 pounds boneless, skinless chicken breasts or thighs
- Fold the other half of the tortilla over the filling to create a semicircle.12-16 large flour tortillas
- Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter or a light coating of cooking spray. Carefully place one or two folded quesadillas onto the hot skillet. Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey.2 tablespoons butter or cooking spray, 12-16 large flour tortillas
- Remove the cooked quesadillas from the skillet. Let them cool slightly for a minute before slicing them into wedges with a sharp knife or pizza cutter. Serve immediately with your favorite toppings. Repeat steps 6-9 until all tortillas and filling are used.12-16 large flour tortillas, sour cream, salsa, guacamole, chopped cilantro, sliced jalapeños, chopped red onion