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 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.
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
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- Add chicken, cream cheese, Rotel, and diced green chiles to a lightly greased slow cooker. Cover and cook on high for 2-3 hours or on low 3-4 hours.
- Remove lid from slow cooker, use 2 forks to shred chicken breasts. Stir all ingredients until creamy.
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- Cook the quesadilla over medium heat for about 2 minutes on each side or until cheese is melted. (*see note) Repeat process with remaining tortillas, cheese, and chicken mixture.
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