Description
This Crockpot Queso Chicken Quesadillas recipe combines tender, slow-cooked chicken thighs seasoned with taco spices and salsa, mixed with creamy queso and melted Mexican cheese blend, all wrapped in warm flour tortillas and crisped to golden perfection on the skillet. Perfect for a flavorful, comforting meal with optional sides of sour cream and guacamole.
Ingredients
Scale
Chicken Mixture
- 2 pounds boneless skinless chicken thighs
- 1 oz packet taco seasoning
- ½ cup salsa
- 1 cup queso
Quesadillas
- 6 large flour tortillas
- 12 oz Mexican shredded cheese blend
Optional Sides
- Sour cream
- Guacamole
Instructions
- Prepare the Slow Cooker: Place the boneless skinless chicken thighs into the slow cooker. Sprinkle the taco seasoning evenly over the chicken, then pour the salsa on top. Use your hands or a spoon to ensure the chicken is well coated with the seasoning and salsa, which will infuse flavor as it cooks.
- Slow Cook the Chicken: Cover the slow cooker and set it to the low heat setting. Let the chicken cook for 4 to 6 hours, until it becomes tender and can easily be shredded with forks. This slow cooking process breaks down the meat and locks in moisture.
- Shred and Mix with Queso: Once cooked, add the cup of queso cheese directly into the slow cooker with the chicken. Using two forks, shred the chicken thoroughly, then gently stir to combine the melted queso evenly throughout, creating a creamy, cheesy chicken mixture.
- Assemble the Quesadillas: Lay out each flour tortilla and spread a generous amount of the cheesy shredded chicken mixture on one half of the tortilla. Sprinkle the Mexican shredded cheese blend evenly over the chicken, then fold the tortilla over to create a half-moon shape, sealing the filling inside.
- Cook the Quesadillas: Heat a large skillet or griddle over medium-high heat. Place one assembled quesadilla onto the skillet. Cook for about 3 minutes or until the bottom side develops a crispy, golden brown crust. Carefully flip the quesadilla with a spatula and cook the other side for an additional 2 minutes until golden brown and the cheese inside is thoroughly melted.
- Serve: Remove the cooked quesadilla from the skillet and transfer to a cutting board. Cut each quesadilla into wedges for easy sharing. Serve warm alongside optional sides of sour cream and guacamole for dipping, enhancing the flavor and adding creamy, fresh contrast.
Notes
- For best slow cooker results, ensure the chicken is arranged evenly and covered with salsa and seasoning to maximize flavor absorption.
- If queso is not available, you can substitute with a creamy cheese dip or mild melted cheese.
- Use medium-low heat on the skillet if quesadillas brown too quickly before the cheese melts.
- Leftover shredded chicken mixture can be refrigerated for up to 3 days or frozen for up to 1 month.
- To make these quesadillas gluten-free, substitute the flour tortillas with gluten-free tortillas.
Keywords: Crockpot chicken quesadillas, slow cooker queso chicken, cheesy chicken quesadilla, Mexican slow cooker recipes, easy weeknight dinners