Ingredients
2 lbs boneless skinless chicken breasts
1 packet (1 oz) taco seasoning
1 can (10 oz) diced tomatoes with green chiles (Rotel), undrained
8 oz cream cheese, softened and cubed
1 cup prepared queso dip or 8 oz processed cheese block
2 cups shredded Mexican blend cheese
16 large flour tortillas
Butter or oil for frying
Instructions
Step 1: Place the chicken breasts in the bottom of the slow cooker and sprinkle evenly with the taco seasoning.
Step 2: Pour the undrained diced tomatoes and green chiles over the chicken.
Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender enough to shred.
Step 4: Remove the lid and shred the chicken using two forks directly in the pot.
Step 5: Stir in the cream cheese, queso dip, and shredded cheese. Cover for 15 minutes until melted, then stir again to combine.
Step 6: Heat a skillet over medium heat. Place a tortilla in the pan, spread the chicken mixture on one half, fold, and cook for 2-3 minutes per side until golden brown.
Notes
You can add black beans or corn to the slow cooker for extra texture and flavor.
- Prep Time: PT10M
- Cook Time: PT6H
- Category: Main Dishes
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: crockpot queso chicken quesadillas, slow cooker chicken, cheesy chicken quesadillas, easy weeknight dinner
