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Slow Cooker Chicken Quesadillas | Creme de la Crumb

Slow Cooker Chicken Quesadillas

Easy, creamy and super cheesy chicken quesadillas made right in your crockpot!
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Author Tiffany


  • 3-4 boneless skinless chicken breasts
  • 8 ounces cream cheese
  • 1 15-ounce can Rotel diced tomatoes (mild or medium)
  • 1 4-ounce can diced green chiles
  • 2 cups shredded mexican style cheese
  • 8-12 large flour tortillas


  • Add chicken, cream cheese, Rotel, and diced green chiles to a lightly greased slow cooker. Cover and cook on high for 2-3 hours or on low 3-4 hours.
  • Remove lid from slow cooker, use 2 forks to shred chicken breasts. Stir all ingredients until creamy.
  • Pre-heat a large greased pan or non-stick skillet over medium heat. Sprinkle 1 tortilla evenly with shredded cheese. Spread chicken mixture evenly on top of cheese. Sprinkle a little more cheese on top of the chicken mixture. Top with a second tortilla. 
  • Cook the quesadilla over medium heat for about 2 minutes on each side or until cheese is melted. (*see note) Repeat process with remaining tortillas, cheese, and chicken mixture.
  • Use a sharp knife or pizza cutter to slice quesadillas into triangles. Serve warm with salsa or sour cream if desired.


Alternately quesadillas can be cooked in the microwave.