Many nights call for a dinner that’s both effortless and delicious, and that’s where this slow cooker chicken quesadilla recipe comes in. Imagine tender, flavorful chicken wrapped in a crispy tortilla with melted cheese—all with minimal effort. Let’s dive into why this recipe is a game-changer for busy weeknights.
Why This Recipe Works
- The slow cooker does all the heavy lifting, infusing the chicken with flavors while you go about your day.
- It’s incredibly versatile; swap in your favorite cheeses or add veggies for a personalized touch.
- Perfect for meal prep; the chicken filling can be used in tacos, salads, or more quesadillas throughout the week.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 large flour tortillas
- 2 tbsp vegetable oil
Equipment Needed
- Slow cooker
- Large skillet
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare the Chicken
Place the chicken breasts in the slow cooker and pour the chicken broth over them. Sprinkle the taco seasoning evenly on top. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender enough to shred with a fork.
Step 2: Shred the Chicken
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it with the remaining juices. Let it sit for 10 minutes to absorb the flavors.
Step 3: Assemble the Quesadillas
Heat a large skillet over medium heat and brush with a little vegetable oil. Place a tortilla in the skillet, sprinkle a layer of cheeses, add a generous amount of chicken, then top with more cheese and another tortilla. Press down gently with a spatula.
Step 4: Cook the Quesadillas
Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Carefully flip the quesadilla to cook the other side. Repeat with the remaining tortillas and filling.
Step 5: Serve and Enjoy
Cut the quesadillas into wedges and serve hot with your favorite toppings like sour cream, salsa, or guacamole. Enjoy the crispy, cheesy goodness!
Tips and Tricks
For an extra flavor boost, consider adding a can of diced green chiles to the chicken in the slow cooker. If you’re short on time, you can use pre-cooked rotisserie chicken instead of cooking your own. To keep quesadillas warm while cooking the rest, place them on a baking sheet in a 200°F oven. For a crispier quesadilla, brush the tortillas with a little butter before cooking. Experiment with different cheeses like pepper jack for a spicy kick.
Recipe Variations
- Vegetarian Version: Replace the chicken with black beans and corn for a hearty vegetarian option.
- Spicy Kick: Add jalapeños or a dash of hot sauce to the chicken mixture for those who like it hot.
- Breakfast Quesadilla: Use scrambled eggs and bacon with the cheese for a morning twist.
- Low-Carb Option: Swap flour tortillas for low-carb or almond flour tortillas.
- Extra Cheesy: Mix in cream cheese with the shredded chicken for an ultra-creamy filling.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely! The chicken can be cooked and shredded up to 3 days in advance. Store it in the refrigerator and assemble the quesadillas when ready to cook.
How do I store leftovers? Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness.
Can I freeze the cooked quesadillas? Yes, you can freeze them for up to 2 months. Wrap each quesadilla in foil and then place in a freezer bag. Reheat in the oven at 350°F until warmed through.
Summary
This slow cooker chicken quesadilla recipe is a foolproof way to enjoy a delicious, fuss-free meal any day of the week. With minimal prep and maximum flavor, it’s sure to become a family favorite.
