Slow Cooker Chicken Quesadillas Recipes
SLOW COOKER CHICKEN QUESADILLAS
Very simple and quick! These can be made for a quick weeknight dinner and picky eaters! Serve with diced onions, black olives, sour cream, and salsa.
Provided by Proud-Meinke
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.
- Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.
- Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.
- Heat a large nonstick skillet over medium heat. Slide quesadilla into the skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.
Nutrition Facts : Calories 671.5 calories, Carbohydrate 43.8 g, Cholesterol 112.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 37.5 g, SaturatedFat 21.1 g, Sodium 1900.7 mg, Sugar 1.8 g
SLOW COOKER CHEESY CHICKEN QUESADILLAS
Chicken quesadillas with a creamy, cheese filling.
Provided by Six Sisters
Yield 6-8
Number Of Ingredients 10
Steps:
- Spray slow cooker with nonstick cooking spray.
- Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
- Pour Rotel and green chiles over chicken.
- Place cream cheese on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.
- Heat a skillet to medium-high heat.
- Melt butter on skillet.
- Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.
- Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.
- Cut into slices.
- Serve with guacamole, sour cream, and salsa.
Nutrition Facts : Servingsize 1 serving, Calories 204 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 183 mg, Carbohydrate 0 g, Sugar 0 g, Protein 0 mg
CROCKPOT CHICKEN QUESADILLAS
Nothing is better than coming home and having your dinner practically waiting for you! This chicken could also be used on nachos, in tacos, or in some sort of Mexican casserole. It is moist and delicious and literally falls apart in the crock pot. I found this recipe posted by a Molly Day on another cooking site. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, salsa, corn, and taco seasoning in a crock pot. Cook on low for 6-8 hours. Before serving, shred chicken with a fork.
- Spray a skillet with cooking spray and add a tortilla. On half, add chicken mixture. Top with cheese. Fold tortilla over and let brown. After 1 minute, flip to other side.
Nutrition Facts : Calories 594.2, Fat 22.9, SaturatedFat 9.1, Cholesterol 66.1, Sodium 1633.8, Carbohydrate 68.3, Fiber 5.3, Sugar 6.2, Protein 28.5
ULTIMATE CHICKEN QUESADILLA
Cheesy quesadillas filled with a mixture of tender chicken and spicy tomatoes
Provided by Food Network
Time 30m
Yield 4 servings (1 quesadilla each)
Number Of Ingredients 5
Steps:
- 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
- 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
- 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.
SLOW COOKER CHICKEN QUESADILLAS RECIPE - (4.3/5)
Provided by pga_jam
Number Of Ingredients 8
Steps:
- Spray cooker with non-stick cooking spray Place chicken breasts at the bottom of the cooker. Cover with tomatoes, chilies and cream cheese. Just dump it all in there and place lid on top. Cook in low for 6-8 hours or high for 3-4 hours. I couldn't wait any longer than 7 hours. After 6-7 hours, remove chicken and shred. Once completely shredded, place chicken back in cooker. Cook on low for an additional 30 minutes. Spray skillet with non-stick cooking spray. On medium heat, place tortillas in pan. Fill one half with chicken mix & cheese. Fold filled tortilla in half. Cook each side aprox 3-4 minutes until golden brown. Be careful of burning.
EASY CHICKEN QUESADILLAS
For this effortless entree, I sandwiches cooked chicken, tomato, onion and cheese inside tortillas, then warms them on a griddle until the cheese is gooey. I garnish them with sour cream, your favorite salsa and refried beans.-Sacha K. Roach, Warsaw, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.
Nutrition Facts : Calories 683 calories, Fat 29g fat (16g saturated fat), Cholesterol 147mg cholesterol, Sodium 1190mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 48g protein.
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
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