Savor Easy Mexican Crockpot Chicken Quesadillas Tonight
Enjoy delicious Mexican Crockpot Chicken Quesadillas that are effortless to make and packed with flavor for busy weeknights.
Equipment
- - Crockpot
- griddle or skillet
Ingredients
For the Chicken Mixture
- 2 breasts boneless skinless chicken substitute with chicken thighs for more moisture
- 10 oz diced tomatoes use canned tomatoes with juices for best results
- 2.5 tbsp taco seasoning feel free to use a homemade spice mix if preferred
- 1/2 each onion finely chopped; can substitute with shallots or omit
- 1/2 tsp garlic powder fresh minced garlic can also be used
For the Quesadillas
- 6 each flour tortillas can swap for corn tortillas for gluten-free option
- 2.25 cups Monterey Jack cheese shredded; substitute with Cheddar or dairy-free cheese if desired
Instructions
How to Make Mexican Crockpot Chicken Quesadillas
- Chop the Onion: Start by finely chopping half of an onion.
- Combine Ingredients: In a crockpot, combine the chopped onion with boneless chicken breasts, diced tomatoes, taco seasoning, and garlic powder. Stir well.
- Cook the Mixture: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the Chicken: Once cooked, shred the chicken in the crockpot and mix with other ingredients.
- Heat the Griddle: Preheat a griddle or skillet to medium-high heat.
- Assemble Quesadillas: Lay out tortillas, add chicken mixture and cheese, then fold.
- Cook the Quesadillas: Cook on the griddle for 2-3 minutes on each side.
- Serve and Enjoy: Serve warm, optionally with guacamole or salsa.
Notes
Draining excess liquid before assembling quesadillas helps avoid sogginess. Preheat the cooking surface properly for best results.