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Slow Cooker Chicken Quesadillas
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If you’re looking for a Chicken Quesadilla recipe that’s low-effort and actually tastes like something you’d order at your favorite taco spot, this is the one. Loaded with delicious shredded chicken taco meat made in the slow cooker (hello, flavor) and a secret ingredient that will blow your mind! They are the perfect appetizer, easy lunch or even dinner!
Ingredient Notes + Variations
This chicken quesadilla recipe is all about getting maximum flavor with minimal fuss. The ingredients are pantry staples with a few upgrades to keep things interesting.
- Shredded cheese – I like sharp cheddar or a melty Mexican blend.
- Taco seasoning – Store-bought or homemade taco seasoning both work. I usually go homemade, but no judgment if you’re on team packet.
- Mayonnaise – Trust me, this is the secret to keeping the filling creamy without being gloopy.
- Tortillas – Go for medium-sized flour tortillas. They’re the easiest to flip and hold up well to all that filling.
Optional Toppings:
- Shredded Lettuce
- Diced Tomatoes
- Diced Green Onions
- Sour Cream
- Lime Juice
- Taco Sauce or Hot Sauce
How to Make Crock Pot Chicken Quesadillas
Making these slow cooker chicken quesadillas is surprisingly simple. The chicken cooks in the slow cooker, then everything comes together in a skillet in just a few minutes.
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Cook the Chicken
add chicken, seasoning, chiles + salsa to slow cooker
cook on high 2-3 hours then shred chicken
add mayo to chicken + mix
Step 2: Build the Quesadilla
add tortilla to hot skillet + add shredded cheese
add chicken mixture + top with more shredded cheese
place another tortilla on top + press down gently
Step 3: Cook + Flip
cook 2-3 minutes on each side
remove from pan + cut into 4 triangles
Tips for Success
- Make a double batch of the chicken. Leftovers are perfect for tacos, burritos, or bowls.
- Don’t skip the mayo. It keeps the filling creamy and holds everything together.
- Use two spatulas if flipping feels risky. These quesadillas are thick.
- Warm tortillas before assembling if they’ve been refrigerated. It helps them stay pliable.
- Stick to medium-low heat. You want golden tortillas, not burnt outsides with cold cheese inside.
What to Serve with Chicken Quesadillas
- Mexican Street Corn Salad – Fresh, creamy, and a little spicy… a great contrast to the cheesy quesadillas.
- Pico de Gallo – Bright, punchy, and easy to make while the chicken cooks.
- Cilantro Lime Rice – Adds some zing and soaks up all the extra cheesy goodness.
- Homemade Guacamole – Because quesadillas and guac are basically best friends.
- Black beans, refried beans, lime, shredded lettuce, sour cream, etc.
Slow Cooker Chicken Quesadillas
These irresistible Chicken Quesadillas are loaded with delicious shredded chicken taco meat, loads of cheese and a secret ingredient that will blow your mind! They are the perfect appetizer, easy lunch or even dinner!
Ingredients
- 12 oz chicken breast
- 1 oz taco seasoning packet (or 4 tbsp of homemade taco seasoning)
- 4.5 oz mild diced green chiles
- 1/2 cup salsa
- 1/4 cup mayonnaise
- 8 medium flour tortillas
- 2 cups sharp cheddar cheese or colby jack, mexican blend, oaxaca, etc. (shredded)
optional toppings
- lettuce shredded
- green onion diced
- sour cream
- taco sauce or hot sauce
Instructions
- Place chicken, taco seasoning, green chilies and salsa in slow cooker and cook on high for 2-3 hours or until cooked to 165° F. (Alternatively, you can bake or cook on stovetop.)
- Remove from heat and shred chicken taco meat.
- Add mayonnaise to chicken mixture and mix until well combined. Set aside.
- Heat large skillet over medium low heat and add one flour tortilla to begin warming.
- 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 for browning.
- 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. Serve hot with toppings of choice.
Video
Notes
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.
Nutrition
Serving: 1gCalories: 636kcalCarbohydrates: 39gProtein: 37gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 117mgSodium: 1910mgPotassium: 556mgFiber: 5gSugar: 5gVitamin A: 1462IUVitamin C: 16mgCalcium: 513mgIron: 4mg
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More Recipes to Try
- Vegetarian Quesadillas– Packed with veggies and gooey cheese, plus a punch of pesto for something a little different.
- Baked Turkey Taquitos– Crispy, easy to prep, and perfect for dipping.
- Chicken Flautas– Rolled and fried to golden perfection with a creamy chicken filling that’s hard to beat.
- Red and Green Enchiladas– Can’t decide on a sauce? This recipe gives you both.
- Taco Rice– All the taco flavors you love… served over rice for a fast and filling meal.
- Green Chili Pork Enchiladas– Cheesy, smoky, and loaded with green chile flavor.
This one’s easy to throw together, packed with flavor, and always hits the spot. Honestly, it’s hard to mess up. 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.
Can this be made with frozen chicken and how long would it cook for if so?
I made the chicken in the crock pot on Friday for a party I was having. I served it in lettuce cups without the mayonnaise and everyone loved them. With the left overs, I added the mayonnaise last night and made the quesadillas! These are delicious! My whole family loved them and I will definitely be making them again. I made extra to take for lunch today!