Name: Crockpot Queso Chicken Quesadillas
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 2 lbs boneless skinless chicken breasts; 1 cup queso dip (store-bought or homemade); 1 cup shredded Mexican blend cheese; 1 cup salsa; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 10 large flour tortillas; 2 tablespoons olive oil or butter (for cooking quesadillas)

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I love making these crockpot queso chicken quesadillas when I want something comforting, cheesy, and incredibly easy. The slow cooker does most of the work, giving me tender shredded chicken coated in creamy queso that turns into the perfect filling for crispy quesadillas. This recipe always feels like a win for busy nights or casual gatherings.

Why You’ll Love This Recipe

I appreciate how hands-off this recipe is, especially on days when I don’t want to stand in the kitchen for long. The chicken cooks low and slow until it’s juicy and flavorful, and the queso creates a rich, cheesy sauce without extra effort. I also like how versatile it is, since the filling works for more than just quesadillas.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless skinless chicken breasts
1 cup queso dip (store-bought or homemade)
1 cup shredded Mexican blend cheese
1 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
10 large flour tortillas
2 tablespoons olive oil or butter (for cooking quesadillas)

Directions

I start by placing the chicken breasts directly into the crockpot. I season them evenly with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Next, I pour the salsa and queso dip right over the chicken, making sure everything is well covered.

I cover the crockpot and cook on low for about 6 hours, or on high for 3 to 4 hours, until the chicken is very tender. Once it’s done, I shred the chicken directly in the crockpot and stir it into the sauce. I then add the shredded cheese and let it melt for a few minutes.

To make the quesadillas, I heat a skillet over medium heat and lightly grease it with oil or butter. I place a tortilla in the skillet, spoon the chicken mixture onto one half, fold it over, and cook until golden on both sides. I repeat this until all the tortillas are cooked, then slice and serve them warm.

Servings and Timing

I usually get about 10 quesadillas from this recipe. The prep time takes around 10 minutes, while the cook time is about 6 hours in the slow cooker. From start to finish, I plan for roughly 6 hours and 10 minutes total.

Variations

I sometimes swap flour tortillas for corn tortillas when I want a gluten-free option. Adding diced jalapeños or green chiles gives the filling extra heat, which I enjoy when I’m craving something spicy. I also like mixing in black beans or corn for more texture and flavor.

Storage/Reheating

I store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave until heated through. Already cooked quesadillas reheat best in a skillet so they stay crispy.

FAQs

Can I use chicken thighs instead of breasts?

I often use boneless skinless chicken thighs when I want extra richness, and they work just as well in the slow cooker.

Can I make the chicken ahead of time?

I like making the chicken mixture a day ahead and storing it in the fridge, then assembling fresh quesadillas when I’m ready to eat.

Is this recipe spicy?

I find it mildly spicy, but the heat level really depends on the salsa and queso I choose.

Can I freeze the chicken filling?

I freeze the cooked chicken filling in an airtight container for up to 2 months, then thaw it overnight in the fridge before reheating.

What can I serve with these quesadillas?

I usually serve them with sour cream, guacamole, or extra salsa on the side.

Conclusion

I keep coming back to these crockpot queso chicken quesadillas because they’re simple, comforting, and always satisfying. The slow cooker makes the chicken incredibly tender, and the cheesy filling turns every bite into something special. It’s a recipe I rely on whenever I need an easy, crowd-pleasing meal.