Slow Cooker Chicken Quesadillas
Easy, creamy and cheesy Slow Cooker Chicken Quesadillas made with juicy slow cooked chicken and mounds of irresistible melted cheese!
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: 448kcal | Carbohydrates: 23g | Protein: 26g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 722mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 771IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 2mg
