Description
This Crockpot Queso Chicken Quesadillas recipe features tender slow-cooked chicken thighs seasoned with taco spices and salsa, mixed with creamy queso, then sandwiched between warm flour tortillas with melted Mexican cheese. Perfectly pan-cooked until golden and crispy, these quesadillas make for a delicious and easy-to-make meal that serves the whole family.
Ingredients
Scale
Chicken Filling
- 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
Optional Toppings
- Sour cream
- Guacamole
Instructions
- Prepare the slow cooker: Place the chicken thighs, taco seasoning, and salsa into your slow cooker and mix gently to combine the ingredients well.
- Cook the chicken: Set the slow cooker to low heat and cook for 4 to 6 hours until the chicken is tender and fully cooked through.
- Shred the chicken: Add the queso cheese to the slow cooker. Using two forks, shred the chicken directly in the crockpot to blend the cheese evenly with the chicken mixture.
- Assemble the quesadillas: Spread a generous amount of the chicken mixture on half of each flour tortilla. Sprinkle the shredded Mexican cheese blend over the chicken and fold the tortilla over to cover the filling.
- Cook the quesadillas: Heat a large skillet or griddle over medium-high heat. Place a quesadilla on the skillet and cook for about 3 minutes until the underside is golden brown. Carefully flip the quesadilla using a spatula and cook for another 2 minutes or until the second side is golden and the cheese is melted.
- Serve: Remove the quesadilla from the pan, cut into individual wedges, and serve warm with optional sour cream and guacamole on the side.
Notes
- For a spicier flavor, add jalapeños or hot sauce to the chicken mixture before cooking.
- If you prefer, chicken breasts can be used instead of thighs, but thighs tend to stay more tender and juicy in the slow cooker.
- To keep quesadillas warm while cooking in batches, place finished quesadillas on a baking sheet in a low oven (about 200°F).
- You can prepare the chicken filling in advance and refrigerate it for up to 3 days or freeze for up to 3 months.
- Use a non-stick skillet or lightly oil your pan to prevent sticking when heating the quesadillas.
