Slow-Cooker Quesadillas

This recipe for tender, stewed- down chicken quesadilla filling is one I come back to again and again! Whenever you know you will have a busy night make this recipe it is forgiving even if dinner ends up getting pushed back a bit.


Most of the time my husband does not care for slow cooked meals. I can count on one hand the few meals he actually likes from a slow cooker. Sometimes with all the things going on a certain day I need a slow cooker meal that I can count on. This is one of them. This meal has went on our regular rotation. It is so good and filled with some wholesome ingredients.


Quesadillas are kid- friendly and delicious. Serve this with some spicy southwest dip or avocado dipping sauce or some homemade salsa and you can not go wrong! So when your kids keep you running from one direction to another and you have so many things on your to do list and you want a delicious home cooked meal, this recipe has your back!


Slow- Cooker Chicken Quesadillas


2 tablespoons olive oil, plus more for brushing

4 boneless chicken breasts ( or a mixture of chicken breasts and thighs )

1 cup of thinly sliced onion

1 14 ounce can of diced tomatoes or crushed

1/2 cup frozen corn

2 jalapenos, seeded and diced

1 avocado, diced small

8 ounces cream cheese

2 tablespoons chopped fresh cilantro

salt and pepper

8 inch whole wheat flour tortillas

2 cups shredded Monterey Jack cheese

Salsa or sour cream for dipping


  1.  Pour olive oil into a slow cooker. Add the chicken, onion, tomatoes, corn, jalapenos, avocado, and cream cheese. Cover and cook on High for 3 to 4 hours or low for 6 to 8 hours.
  2.  Remove the chicken and shred it with two forks, Mash up the avocado pieces with a potato masher if they have not cooked down. Stir the cilantro into the shredded chicken. Season with salt and pepper to taste, Mix well to coat the chicken with the sauce.
  3. To make the quesadillas, heat a large skillet or griddle over medium high heat. Sprinkle some Jack chees on one half of a tortilla, top with shredded chicken, then some more cheese, Fold the tortilla over the filling and brush olive oil on both sides, Place in the pan and cook for 3 to 4 minutes per side, until the quesadilla is crispy and the cheese is melted. repeat for all the tortillas and fillings.
  4.  Cut the quesadillas into wedges and serve with your favorite salsa or dipping sauce.


Recipe Source: Faesbakery original

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