Tasty Crockpot Chicken Quesadillas

I’ve been making these crockpot chicken quesadillas on repeat lately because they’re seriously so easy and my whole family goes crazy for them. You just throw the chicken breasts in with some tomatoes and chilis, let everything cook low and slow, then stuff it all into tortillas with plenty of melted jack cheese. Trust me, this is going to become your new weeknight dinner go-to!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 120-135 g
• Fat: 85-98 g
• Carbohydrates: 200-220 g

Ingredients

For the filling:

• 2.5 lbs chicken breasts
• 10 oz tomatoes and chilis
• 3 tbsp taco seasoning
• 3/4 cup onion (finely diced)
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped

For assembly:

• 6 tortillas (standard 8-inch flour size)
• 2.5 cups jack cheese (shredded fresh)

Step 1: Prepare Mise en Place and Build the Crockpot Base

• 2.5 lbs chicken breasts
• 10 oz tomatoes and chilis
• 3 tbsp taco seasoning
• 3/4 cup onion, finely diced
• 2 cloves garlic, minced

Dice the onion finely and mince the garlic, setting them aside.

In your crockpot, combine the chicken breasts, diced onion, minced garlic, tomatoes and chilis, and taco seasoning.

Stir well to coat the chicken evenly with the seasoning.

This prep work takes just a few minutes and ensures the flavors will distribute evenly during the long, slow cook.

Step 2: Cook the Chicken Low and Slow

• Crockpot mixture from Step 1

Cover the crockpot and cook on low for 6–8 hours, or on high for 3–4 hours if you're short on time.

The chicken is done when it shreds easily with a fork and the flavors have melded together.

I prefer the low setting because it keeps the chicken incredibly tender and allows the spices to develop deeper flavor.

Step 3: Shred the Chicken and Finish the Filling

• cooked chicken breasts from Step 2
• crockpot mixture from Step 2
• 1/4 cup fresh cilantro, chopped

Remove the chicken breasts from the crockpot and place them on a cutting board.

Using two forks or your hands (they're easiest), shred the chicken into bite-sized pieces.

Return the shredded chicken to the crockpot and stir to combine with the sauce.

Chop the fresh cilantro and fold it into the mixture just before assembling the quesadillas to keep its bright flavor from fading.

Step 4: Assemble the Quesadillas

• 6 tortillas
• chicken filling from Step 3
• 2.5 cups jack cheese, shredded

Lay out a tortilla and spoon about 1/3 cup of the chicken mixture onto one half, leaving a half-inch border.

Sprinkle roughly 1/3 cup of shredded jack cheese over the filling, then fold the tortilla in half to create a half-moon shape.

I find that not overstuffing the quesadillas makes them much easier to flip and ensures they cook evenly on both sides.

Step 5: Pan-Sear Until Golden and Crispy

• assembled quesadillas from Step 4

Heat a large griddle or skillet over medium-high heat until hot.

Working in batches if needed, place the assembled quesadillas on the hot surface and cook for 2–3 minutes until the bottom is golden brown and the cheese begins to melt.

Flip carefully and cook the other side for another 2–3 minutes until equally golden.

The cheese should be melted throughout and the tortilla crispy.

Step 6: Plate and Serve

Transfer the warm quesadillas to a serving plate or individual plates.

Let them cool for just a minute to avoid burning your mouth, then serve immediately while the cheese is still warm and gooey.

Tasty Crockpot Chicken Quesadillas

Delicious Tasty Crockpot Chicken Quesadillas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 55 minutes mins

Cook Time 3 hours hrs 45 minutes mins

Total Time 5 hours hrs 42 minutes mins

Servings: 6 quesadillas

Calories: 2200

Ingredients Method

Ingredients

  

For the filling:

• 2.5 lbs chicken breasts
• 10 oz tomatoes and chilis
• 3 tbsp taco seasoning
• 3/4 cup onion (finely diced)
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped

For assembly:

• 6 tortillas (standard 8-inch flour size)
• 2.5 cups jack cheese (shredded fresh)

Method

 

1. Dice the onion finely and mince the garlic, setting them aside. In your crockpot, combine the chicken breasts, diced onion, minced garlic, tomatoes and chilis, and taco seasoning. Stir well to coat the chicken evenly with the seasoning. This prep work takes just a few minutes and ensures the flavors will distribute evenly during the long, slow cook.
2. Cover the crockpot and cook on low for 6–8 hours, or on high for 3–4 hours if you're short on time. The chicken is done when it shreds easily with a fork and the flavors have melded together. I prefer the low setting because it keeps the chicken incredibly tender and allows the spices to develop deeper flavor.
3. Remove the chicken breasts from the crockpot and place them on a cutting board. Using two forks or your hands (they're easiest), shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and stir to combine with the sauce. Chop the fresh cilantro and fold it into the mixture just before assembling the quesadillas to keep its bright flavor from fading.
4. Lay out a tortilla and spoon about 1/3 cup of the chicken mixture onto one half, leaving a half-inch border. Sprinkle roughly 1/3 cup of shredded jack cheese over the filling, then fold the tortilla in half to create a half-moon shape. I find that not overstuffing the quesadillas makes them much easier to flip and ensures they cook evenly on both sides.
5. Heat a large griddle or skillet over medium-high heat until hot. Working in batches if needed, place the assembled quesadillas on the hot surface and cook for 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Flip carefully and cook the other side for another 2–3 minutes until equally golden. The cheese should be melted throughout and the tortilla crispy.
6. Transfer the warm quesadillas to a serving plate or individual plates. Let them cool for just a minute to avoid burning your mouth, then serve immediately while the cheese is still warm and gooey.