Description
This Crockpot Queso Chicken Quesadillas recipe combines tender, slow-cooked chicken thighs seasoned with taco spices and salsa, mixed with creamy queso cheese, then stuffed into warm flour tortillas with a melted Mexican cheese blend. Crisply pan-grilled until golden brown, these quesadillas offer a deliciously cheesy and savory meal perfect for any occasion, served with optional sour cream and guacamole.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless skinless chicken thighs
- 1 oz packet taco seasoning
- ½ cup salsa
- 1 cup queso
Quesadillas
- 6 large flour tortillas
- 12 oz Mexican shredded cheese blend
- Sour cream and guacamole, optional
Instructions
- Prepare the slow cooker: Place the chicken thighs, taco seasoning, and salsa into your slow cooker, ensuring the chicken is evenly coated with the seasoning and salsa for maximum flavor infusion.
- Slow cook the chicken: Set the slow cooker to the low setting and cook the chicken mixture for 4 to 6 hours until the chicken is tender and easily shredded.
- Shred the chicken and mix with queso: Add the queso cheese to the crockpot, then use two forks to shred the chicken directly in the slow cooker, stirring gently until the cheese is melted and the chicken is coated.
- Assemble the quesadillas: Spread a generous amount of the cheesy shredded chicken mixture on half of each flour tortilla. Sprinkle the shredded Mexican cheese blend evenly over the chicken, then fold the tortilla over to cover the filling.
- Cook the quesadillas: Heat a large skillet or griddle over medium-high heat. Place one quesadilla in the pan and cook for about 3 minutes or until the bottom side turns golden brown. Carefully flip the quesadilla using a spatula and cook an additional 2 minutes until the other side is golden brown and the cheese inside is melted.
- Serve: Remove the cooked quesadilla from the skillet, cut into individual wedges, and serve warm with optional sour cream and guacamole on the side for dipping.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to five days.
- Freezing: After cooking, allow the chicken mixture to cool completely. Transfer it to freezer-safe ziplock bags and freeze for up to 5 months.
- Reheating: Reheat the chicken mixture in the microwave before assembling quesadillas.
- Shredding tip: Shred the chicken directly in the crockpot using two forks to minimize dishes.
- Cooking temperature: Use the slow cooker on low for best tenderness; cooking on high may dry out the chicken.
- Quick option: If short on time, cook chicken on high for 2 to 3 hours instead of low for 4 to 6 hours.
- Assembly tip: To reduce mess, build and fold quesadillas directly in the skillet.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550
- Sugar: 3g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
