Crockpot Chicken Quesadillas

This post may contain affiliate sales links. Please read my disclosure policy.

These irresistible Chicken Quesadillas are loaded with delicious shredded chicken taco meat (made in the crockpot), loads of cheese and a secret ingredient that will blow your mind! They are the perfect appetizer, easy lunch or even dinner! Serve with some chips and Amazing Pico de Gallo!

But Wait, What are Quesadillas?

Quesadillas are a Mexican dish consisting of a tortilla that is filled with cheese, and sometimes meats (chicken, in this case!), spices, veggies and other fillings, and then cooked on a griddle or stove until the tortillas are crispy and the cheese is melty perfection.

My Secret Ingredient:

Mayonnaise! Now before you yuck my yum…here me out!! Adding a good quality mayo (like Duke’s, which I could literally just eat with a spoon!) adds not only a tang but a creaminess that gives these quesadillas a little bit more wow factor. Unexpected, yes! Absolutely delicious? You know it.

Ingredients Needed for Crock Pot Chicken Quesadillas

• chicken breast– I used boneless, skinless chicken breasts
• taco seasoning packet (or 4 tbsp of my homemade taco seasoning)
• mild diced green chiles
• salsa– I prefer to use mild or medium salsa. Choose the heat preference you like best.
• mayonnaise– use a good quality mayo, like Duke’s.
• medium flour tortillas– I used 8″ tortillas. Use larger or smaller, whatever you have.
• shredded sharp cheddar cheese– colby jack, mexican blend, oaxaca, etc. will also work.

optional toppings

• Shredded Lettuce
• Diced Tomatoes
• Diced Green Onions
• Sour Cream
• Lime Juice
• Taco Sauce or Hot Sauce

Filling Variations for Quesadillas

When it comes to quesadillas, the possibilities are truly endless! Try different flavor combos of the ingredients you love in your quesadillas.

• Tortillas – I used 8-inch flour tortillas, but you can make smaller or larger quesadillas depending on what size of tortillas you have. You could also even use corn tortillas.
• Cheese – shredded colby jack, cheddar, mexican blend, oaxaca
• Meat – shredded chicken, pork, beef, or even go meatless!
• Veggies – grilled onions, bell peppers, jalapeños, corn, zucchini, salsa

How to Make Crock Pot Chicken Quesadillas

While making a quesadilla hardly requires a recipe–they are THAT easy, here is step by step what you can expect when making these Chicken Quesadillas. For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step-by-step instructions for making Crockpot Chicken Quesadillas.

Prep

For this recipe, I used my slow cooker for the chicken. Cooking chicken (and meat in general) slow makes shredding it super easy with minimal work. Alternatively, you can bake or cook in a pan on the stovetop.

Cook + Shred Chicken

Place chicken, taco seasoning (store-bought or Homemade Taco Seasoning), green chilies and salsa in slow cooker and cook on high for 4-5 hours or low for 6-7 hours until chicken is cooked thoroughly (internal temperature reaches 165° F) and will shred easily. Remove from heat and shred chicken taco meat. You can find the full post on my Crock Pot Chicken Taco Meat here. It’s great to make a huge batch of this to have on hand for JUST SUCH and occasion!

Add mayonnaise to chicken mixture and mix until well combined. Set aside. 

Assemble + Heat Tortillas

Don’t overthink this step (or this recipe). It’s simple and adaptable and any way you assemble, you’ll end up with a yummy quesadilla. The main thing to keep in mind is to keep the pan on a lower heat so the cheese has time to melt before the tortilla browns too much.

Heat large skillet over medium-low heat and add one flour tortilla to begin warming. Using a little olive oil is optional here…totally not needed but would make for a crispier quesadilla, if desired. Spread 1/4 cup of shredded cheese over surface of tortilla. Measure out 1/2 cup of the crockpot chicken taco meat and add on top of cheese. Spread another 1/4 cup of shredded cheese over top of chicken. Place another tortilla overtop and gently press down. 

Cook for 2-3 minutes, peeking at the bottom tortilla until it’s a light golden brown. 

Once browned to your liking, give the top tortilla one more press with your hand to ensure the cheese is stuck and doesn’t fall apart while flipping. Carefully flip the quesadilla with a spatula and brown on other side for 2-3 minutes. Remove from pan and cut into four triangles using a pizza cutter.

Quesadilla Storage Directions

To Store Leftovers: Cooked quesadillas will last for up to 3 days in the fridge. Allow to cool completely before wrapping in plastic wrap or placing in an airtight container. Make sure to refrigerate them within two hours of cooking for safety and quality.

To freeze for later: Cut in half {down the center} and place on a baking sheet and into the freezer for about 30 minutes. Once frozen, place in a freezer-safe bag and store for up about a month.  

To Reheat: Microwave frozen quesadilla halves for 45 seconds to 1 1/2 minutes or reheat on medium heat skillet until warm. Add a bit of butter to skillet if needed.

Love This Chicken Quesadilla Recipe? Try These Tasty Recipes…

• Vegetarian Quesadillas
• Taquitos
• Chicken Flautas
• Red and Green Enchiladas
• Taco Rice
• Pork Enchiladas

Whether you make these for the big game or for an easy dinner this week, I’m sure you’ll love these! If you try this recipe I would love it if you would give it a star rating and tell me what you think! The printable recipe card is below. Have a great week, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.