Crockpot Queso Chicken Quesadillas are filled with slow cooked chicken in taco seasoning and salsa, mixed with queso, and covered in cheese. Loaded with creamy, rich, and cheesy South-of-the-border flavors.
Place your chicken, taco seasoning, and salsa into your slow cooker.
Set the slow cooker to low for 4 to 6 hours.
Add the queso and take two forks to the chicken to shred them.
Spread the chicken mixture on half of each tortilla. Sprinkle the chicken mixture with the cheese and fold the tortilla over the top.
Place a quesadilla in a large skillet or griddle over medium-high heat. Allow the quesadillas to cook for about three minutes or until it starts to become golden brown, and carefully flip over the quesadilla using a spatula. Cook for an additional two minutes or until the bottom is golden brown.
Cut the quesadilla into individual pieces and enjoy.
To Store: Store the leftovers in an airtight container in the fridge for up to five days.
To Freeze: Once the meat is done cooking, allow the mixture to cool, place the meat into freezer-safe ziplock bags, and store in the freezer for up to 5 months.
To Reheat: Reheat the mixture in the microwave when you would like to eat it.
You can shred the chicken right in the crockpot with two forks. There’s no need to transfer the chicken to a separate dish for shredding.
For the best results, I recommend using the crockpot on low. The chicken may become dry if you cook it on high.
If you are in a rush, you can cook the chicken on high for 2 to 3 hours.
If you tend to make a mess with these types of situations, you can build the quesadillas directly in your pan.