Deliciously Easy Mexican Crockpot Chicken Quesadillas Tonight
These delicious Mexican Crockpot Chicken Quesadillas combine tender chicken with spices and cheese for a comforting weeknight meal.
Equipment
- crockpot
- - Skillet
- Griddle
Ingredients
For the Chicken Filling
- 1 lb Boneless, Skinless Chicken Breasts Chicken thighs can be used for more moisture and flavor.
- 1 can Diced Tomatoes Opt for canned tomatoes with juice for added depth.
- 2 tbsp Taco Seasoning Adjust according to taste or use homemade blend.
- 1 Onion Red or yellow onions work beautifully.
- 1 tbsp Garlic Powder Fresh minced garlic can be substituted.
For the Quesadillas
- 4 Flour Tortillas Whole wheat or corn tortillas can be used.
- 1 cup Monterey Jack Cheese Cheddar or pepper jack can be swapped for different flavor.
Instructions
How to Make Mexican Crockpot Chicken Quesadillas
- Place chopped onion, chicken breasts, diced tomatoes, taco seasoning, and garlic powder into the crockpot. Mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Shred the chicken in the crockpot, stirring it back into the mixture.
- Preheat a griddle or skillet on medium-high heat.
- Assemble the quesadillas by placing chicken mixture and cheese on one half of the tortilla, fold and press.
- Cook each quesadilla for 2-3 minutes per side until golden brown.
- Serve warm, ideally straight from the griddle.
Notes
Optional: Garnish with fresh cilantro or a squeeze of lime for added brightness. Drain excess liquid to maintain crispiness of quesadillas.