Crock Pot Chicken Quesadillas Recipes

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SLOW COOKER CHICKEN QUESADILLAS



Slow Cooker Chicken Quesadillas image

Very simple and quick! These can be made for a quick weeknight dinner and picky eaters! Serve with diced onions, black olives, sour cream, and salsa.

Provided by Proud-Meinke

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h25m

Yield 4

Number Of Ingredients 6

1 (10 ounce) can red enchilada sauce
¼ cup water
1 (1.25 ounce) package reduced-sodium taco seasoning mix
2 skinless, boneless chicken breasts
1 (10 ounce) package 8- to 10-inch flour tortillas
1 (12 ounce) bag shredded Mexican cheese blend

Steps:

  • Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.
  • Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.
  • Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.
  • Heat a large nonstick skillet over medium heat. Slide quesadilla into the skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

Nutrition Facts : Calories 671.5 calories, Carbohydrate 43.8 g, Cholesterol 112.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 37.5 g, SaturatedFat 21.1 g, Sodium 1900.7 mg, Sugar 1.8 g

CROCK-POT CHICKEN QUESADILLAS



Crock-Pot Chicken Quesadillas image

Provided by My Food and Family

Categories     Home

Time 7h

Number Of Ingredients 13

1 pack boneless skinless chicken breasts
Salt & pepper to taste
1 can cream of chicken soup
1 can cream of onion soup
Splash of milk
Olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 package (8 count) tortillas
1 package (2 cups) shredded cheese
Sour cream (optional)
Refried beans (optional)

Steps:

  • Season chicken breasts with salt and pepper and place in crock-pot. Mix both cans of soup and splash of milk and pour over chicken. Cook on high for 6 hours.
  • Coat the bottom of a skillet with the olive oil, adding the chopped onion and bell pepper. Saute until soft. Shred the cooked chicken and add to the skillet and continue to cook for about 5 minutes.
  • Place 4 tortillas on a cookie sheet, covering with a handful of cheese. Place the chicken mixture on the tortilla, covering with additional cheese. Top with the other 4 tortillas and bake in a 350 degrees F oven for about 10 minutes to melt the cheese. Serve with sour cream or refried beans.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CROCKPOT CHICKEN QUESADILLAS



Crockpot Chicken Quesadillas image

Nothing is better than coming home and having your dinner practically waiting for you! This chicken could also be used on nachos, in tacos, or in some sort of Mexican casserole. It is moist and delicious and literally falls apart in the crock pot. I found this recipe posted by a Molly Day on another cooking site. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb frozen boneless, skinless, chicken breast
1 cup salsa
1 cup corn
8 large soft tortillas
8 -12 ounces mexican cheese, blend. shredded
1 (1 1/4 ounce) package taco seasoning, packet
sour cream, guacamole, tomatoes

Steps:

  • Combine chicken, salsa, corn, and taco seasoning in a crock pot. Cook on low for 6-8 hours. Before serving, shred chicken with a fork.
  • Spray a skillet with cooking spray and add a tortilla. On half, add chicken mixture. Top with cheese. Fold tortilla over and let brown. After 1 minute, flip to other side.

Nutrition Facts : Calories 594.2, Fat 22.9, SaturatedFat 9.1, Cholesterol 66.1, Sodium 1633.8, Carbohydrate 68.3, Fiber 5.3, Sugar 6.2, Protein 28.5

SLOW COOKER CHEESY CHICKEN QUESADILLAS



Slow Cooker Cheesy Chicken Quesadillas image

Chicken quesadillas with a creamy, cheese filling.

Provided by Six Sisters

Yield 6-8

Number Of Ingredients 10

4 boneless, skinless chicken breasts
1 (10 ounce) can Rotel Diced Tomatoes and Green Chiles (undrained)
1 (4 ounce) can green chiles
1 (8 ounce) pkg. cream cheese
2 Tablespoons butter
10-12 flour tortillas
2 cups shredded Monterey jack cheese
Guacamole - optional topping
Sour cream - optional topping
Salsa - optional topping

Steps:

  • Spray slow cooker with nonstick cooking spray.
  • Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
  • Pour Rotel and green chiles over chicken.
  • Place cream cheese on top.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.
  • Heat a skillet to medium-high heat.
  • Melt butter on skillet.
  • Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.
  • Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.
  • Cut into slices.
  • Serve with guacamole, sour cream, and salsa.

Nutrition Facts : Servingsize 1 serving, Calories 204 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 183 mg, Carbohydrate 0 g, Sugar 0 g, Protein 0 mg

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