Description
This Crockpot Queso Chicken Quesadillas recipe features tender, slow-cooked chicken thighs mixed with taco seasoning, salsa, and creamy queso, then layered with a Mexican cheese blend inside warm flour tortillas. Quick skillet cooking crisps the quesadillas to golden perfection. It’s an easy, flavorful meal perfect for busy days.
Ingredients
Scale
Chicken Mixture
- 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 for serving
Instructions
- Prepare the chicken mixture: Place the chicken thighs, taco seasoning, and salsa into your slow cooker, ensuring the chicken is evenly coated with the seasoning and salsa.
- Cook low and slow: Set the slow cooker to low and cook for 4 to 6 hours until the chicken is thoroughly cooked and tender enough to shred.
- Shred and mix: Add the queso to the slow cooker, then use two forks to shred the chicken directly in the crockpot, mixing it well with the queso for a creamy texture.
- Assemble quesadillas: Lay out each flour tortilla, spreading the chicken and queso mixture over half of the tortilla. Sprinkle a generous amount of the Mexican shredded cheese blend over the chicken, then fold the tortilla over to create a half-moon shape.
- Cook quesadillas: Heat a large skillet or griddle over medium-high heat. Place one quesadilla onto the skillet and cook for about 3 minutes until the bottom becomes golden brown. Carefully flip it using a spatula, then cook the other side for an additional 2 minutes until golden and the cheese melts.
- Serve: Remove the quesadilla, cut it into individual pieces, and serve hot with optional sour cream and guacamole on the side.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to five days.
- Freezing: Cool the chicken mixture completely, then place into 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 chicken directly in the crockpot to minimize cleanup.
- Cooking tip: Cook chicken on low for juicier results; high heat may dry the meat.
- Quick option: Use the high setting on the crockpot for 2 to 3 hours if short on time.
- Assembly tip: Build quesadillas directly in the pan if you want to save prep steps.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
