Slow Cooker Chicken Quesadillas Filling Recipe

Introduction

Slow cooker chicken quesadilla filling is an easy and flavorful way to prepare a tasty meal with minimal effort. This recipe combines tender chicken with spices and melty cheese, creating a perfect filling for warm, crispy tortillas. It’s ideal for busy days or casual gatherings.

Ingredients

• 2 boneless skinless chicken breasts
• 1 cup salsa (mild or medium)
• 1 tablespoon taco seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon lime juice
• ½ teaspoon salt
• 1 can (4 oz) diced green chiles (optional)
• ½ cup canned corn, drained (optional)
• ½ cup canned black beans, rinsed (optional)
• 2 cups shredded cheddar or Monterey Jack cheese
• 6 large flour tortillas

Instructions

1. Step 1: Place chicken breasts, salsa, taco seasoning, garlic powder, onion powder, lime juice, and salt into the slow cooker. Add diced green chiles, corn, and black beans if using.
2. Step 2: Cover and cook on LOW for 6 to 7 hours or HIGH for 4 hours until the chicken is fully cooked and tender.
3. Step 3: Shred the chicken directly in the slow cooker using two forks, then stir to coat the meat well with the cooking juices.
4. Step 4: Add the shredded cheese to the slow cooker and mix until melted and fully combined with the chicken mixture.
5. Step 5: Spoon the filling onto one half of each flour tortilla. Fold the tortilla over, then cook in a hot skillet for about 2 minutes per side until the tortillas are golden brown and crisp.

Tips & Variations

• For extra flavor, add chopped fresh cilantro or a dash of chipotle powder to the filling before cooking.
• Use whole wheat or corn tortillas for a different texture and taste.
• If you prefer a spicier filling, choose hot salsa or add jalapeño slices.
• Leftover filling can be used in burritos, tacos, or salads.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Cooked quesadillas are best eaten fresh but can be wrapped and refrigerated for up to 2 days; reheat in a skillet to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra flavor and moisture to the filling.

Is it necessary to shred the chicken before adding the cheese?

Shredding the chicken first ensures the cheese melts evenly and combines well with the filling for the best texture and taste.

Slow Cooker Chicken Quesadillas Filling Recipe

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★★★★★

4.4 from 137 reviews

This Slow Cooker Chicken Quesadillas Filling is a flavorful and easy-to-make recipe featuring tender shredded chicken mixed with salsa, cheese, and optional vegetables. Cooked slowly for hours to develop rich flavors, it’s perfect for making cheesy quesadillas that are golden and crisp on the outside with a savory filling inside.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 6 to 7 hours (slow cooker on LOW) or 4 hours (slow cooker on HIGH)
• Total Time: 6 hours 10 minutes (LOW) or 4 hours 10 minutes (HIGH)
• Yield: 6 large quesadillas 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 boneless skinless chicken breasts
• 1 cup salsa (mild or medium)
• 1 tablespoon taco seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon lime juice
• ½ teaspoon salt
• 1 can (4 oz) diced green chiles (optional)
• ½ cup canned corn, drained (optional)
• ½ cup canned black beans, rinsed (optional)
• 2 cups shredded cheddar or Monterey Jack cheese
• 6 large flour tortillas

Instructions

1. Combine Ingredients in Slow Cooker: Place the chicken breasts, salsa, taco seasoning, garlic powder, onion powder, lime juice, and salt into the slow cooker. If using, add diced green chiles, corn, and black beans to the mixture.
2. Cook the Chicken: Cover and cook on LOW for 6 to 7 hours or on HIGH for 4 hours, until the chicken is fully cooked and tender, allowing the flavors to meld together beautifully.
3. Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken to coat it evenly with the flavorful juices at the bottom of the pot.
4. Melt the Cheese: Add the shredded cheddar or Monterey Jack cheese to the slow cooker and mix until the cheese melts completely and combines well with the chicken filling.
5. Assemble and Cook Quesadillas: Spoon the cheesy chicken mixture onto one side of each large flour tortilla and fold it over. Heat a skillet over medium-high heat and cook the folded tortillas for about 2 minutes on each side until they are golden brown and crisp.

Notes

• Using mild or medium salsa allows you to control the spiciness level of the filling.
• Optional ingredients like green chiles, corn, and black beans add texture and extra flavor, but can be omitted if preferred.
• For a crispier quesadilla, cook on a preheated cast iron skillet or non-stick pan without oil.
• Leftover filling can be refrigerated for up to 3 days or frozen for longer storage.
• Substitute flour tortillas with whole wheat or gluten-free tortillas to suit dietary preferences.

Keywords: slow cooker chicken quesadillas, shredded chicken quesadilla filling, easy quesadilla recipe, slow cooked chicken, cheesy quesadillas