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Slow Cooker Chicken Quesadillas

5 from 5 votes
Slow Cooker Chicken Quesadillas | Creme de la Crumb
Easy, creamy and super cheesy chicken quesadillas made right in your crockpot!
Prep Time: 15 minutes
Cook Time: 3 hours
0 minutes
Total Time: 3 hours 15 minutes
Servings:6 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

Alternately quesadillas can be cooked in the microwave.

Nutrition

Calories: 448 kcal, Carbohydrates: 23 g, Protein: 26 g, Fat: 28 g, Saturated Fat: 15 g, Trans Fat: 1 g, Cholesterol: 113 mg, Sodium: 722 mg, Potassium: 355 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 771 IU, Vitamin C: 1 mg, Calcium: 328 mg, Iron: 2 mg
Course: Main Course
Cuisine: Mexican
Author: Tiffany