Description
Our Crockpot Queso Chicken Quesadillas recipe combines tender, succulent chicken with creamy queso, all wrapped in a warm tortilla.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs – Trimmed and ready for cooking
- 1 oz packet taco seasoning – or substitute with your homemade blend of chili powder, cumin, garlic powder, and paprika
- ½ cup salsa – Choose based on your heat preference
- 1 cup queso – select your favorite brand or enjoy homemade queso
- 6 large flour tortillas
- 12 oz Mexican shredded cheese blend – including sharp cheddar, Monterey Jack, and Colby
- Sour cream and guacamole (optional) – for topping and flavor enhancement
Instructions
- Start this delicious journey by placing the trimmed chicken thighs in your slow cooker. Then, sprinkle over the taco seasoning and pour in the salsa, ensuring it’s evenly distributed. The slow cooker does its magic here; set it to low and let it work for about 4 to 6 hours. This method ensures that the chicken becomes tender, packed with flavor, soaking up the salsa and spices. You’ll know it’s ready when the meat is easy to shred.
- After the cooking time has passed, it’s time for the fun part! Using two forks, shred the chicken directly inside the slow cooker. This technique makes it convenient as you avoid transferring the chicken to another bowl. Now, introduce the queso into the mix; stir everything together until well combined. The result is a creamy, cheesy filling that will make your tortillas a true delight.
- Now that your mouthwatering chicken mixture is ready, it’s time to assemble the quesadillas. Lay out your tortillas on a flat surface, and spoon the chicken and queso filling onto half of each tortilla. Top the filling with a generous handful of shredded Mexican cheese blend, then fold the other half of the tortilla over. This creates the quintessential quesadilla shape, ready for cooking.
- Heat a large skillet or griddle over medium-high heat. Once hot, place a quesadilla onto the skillet. Cook for about 3 minutes on each side until the tortilla turns golden brown and the cheese has fully melted. Adjust the cooking time based on your stovetop; you want a crispy exterior and a gooey, cheesy interior. Repeat this process for all quesadillas.
Notes
Always check the internal temperature of the chicken; it should reach at least 165°F for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Category: Dinner
Nutrition
- Calories: Approximately 450 per quesadilla
- Sodium: 800 mg
- Protein: 32 g