Okay, picture this: It’s a weeknight, you’re staring into the abyss of your fridge, wondering what culinary magic you can conjure up with the limited ingredients you have. Takeout sounds tempting, but you know you *should* probably cook something. This is where my Crockpot Queso Chicken Quesadillas swoop in like a superhero wearing a sombrero. They’re like the easier, cheesier, even more satisfying cousin of regular tacos, and let me tell you, they are a HUGE hit in my house. We’re talking disappear-in-minutes kind of hit. The slow cooker does all the work, and you get a flavor explosion in every single bite. Seriously, if you love a good, comforting, and ridiculously easy meal, you’ve gotta try these. It’s the kind of recipe that makes you feel like a kitchen genius, even if you’re just pressing “start” on a slow cooker. You’ll never look at chicken the same way again after it’s had a queso bath!
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What is a crockpot quesadilla?
What’s a cheesy, chicken-filled quesadilla recipe? It’s essentially shredded chicken cooked low and slow in a luscious queso sauce, which is then piled high. What are the best toppings for a quesadilla? What is a name? What the name doesn’t tell you is just how delicious this dish is. What is the perfect marriage of convenience and comfort food, delivering restaurant-quality taste with a modern twist. What is minimal effort? Is this one of those recipes that makes you wonder why you haven’t been making it your entire life? Is it like a warm hug in quesadilla form?
Why will you love this recipe?
Oh, where do I even begin? There are so many reasons to fall head-over-heels for this recipe. First and foremost: the flavor! The slow-cooked chicken soaks up all the cheesy, spicy goodness of the queso, creating a flavor that’s simply irresistible. It’s rich, it’s creamy, it’s got a little kick – what’s not to love? What I love most about this, though, is how incredibly simple it is to make. Seriously, you basically dump everything into the slow cooker, press a button, and walk away. Then, a few hours later, you have the most amazing filling for quesadillas.
And let’s talk about cost-efficiency. Chicken is a relatively inexpensive protein, and cheese is something I always have on hand. The other ingredients are pantry staples, so this is a fantastic meal to make when you’re on a budget but still want something delicious and satisfying. Plus, this recipe is so versatile! You can use different types of cheese, add different spices, and even throw in some veggies for extra nutrients. What I love to do is add a can of drained black beans for extra protein and fiber. We sometimes skip the quesadillas entirely and serve it over rice or pasta. It also makes a fantastic dip for tortilla chips if you have leftover filling. If you love easy and delicious meals, you should also try my Slow Cooker Pulled Pork Sandwiches. – they’re another family favorite!
How do you make a crockpot quesadilla?
Quick Overview
How do I make a Crockpot Chicken Quesadilla? How do you cook chicken breasts in a slow cooker? How do I cook chicken until it is shreddable, and then using that delicious mixture. As a filling for quesadillas. What is the magic of slow cooker cooking? Is there a flavor explosion in every bite? No complicated techniques, no fancy equipment – just pure, unadulterated deliciousness.
Ingredients
What is the Queso Chicken recipe?
- 2 lbs boneless, skinless chicken breasts: How can I make them I always go for the organic ones if they’re on sale, but any chicken will do.
- What’s your favorite salsa? 1 (16 oz) jar. I usually use a medium salsa, but you can adjust the heat level to your liking. If you’re feeling adventurous, try making your own!
- 1 (10 oz) can of diced tomatoes and green chiles (like Rotel): 1 – 10 ounces. This adds a nice little kick and some extra flavor. Make sure to drain them well.
- 1 (8 oz) package of cream cheese, softened: This is the key to the creamy, dreamy queso. If it’s softened, it won’t melt properly.
- 1 (16 oz) package of shredded Mexican cheese blend: 4 ounces. I like to use a blend that includes cheddar, Monterey Jack, and quesadilla cheese.
- What’s not to love about taco seasoning?
- Optional: 1 can (15 oz) black beans, drained and rinsed.
For the Quesadilla
- Large flour tortillas: 2 cups. I like the burrito-size ones because they hold more filling, but any size will work.
- Butter or cooking spray: For greasing the skillet or griddle.
- What are your favorite toppings? Sour cream, guacamole, salsa, chopped cilantro – the sky’s the limit!
What are the steps to
Step 1: Combine Ingredients in Slow Cooker
Place the chicken breasts in the bottom of your slow cooker. What are some good taco seasonings for chicken? Place the softened cream cheese on top of the chicken. If using, add the drained and rinsed black beans at this point too.
Step 2: Cook on Low
Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through. Can be easily shred with a fork. Cooking time can vary depending on your slow cooker, so check the chicken for doneness after about 6 hours. You want it to be fall apart tender.
Step 3: Shred the Chicken
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the queso sauce until everything is well combined and creamy. What is the magic of melding all the flavors together to create something truly unique.
Step 4: Assemble the Quesadillas
In a large skillet or griddle, lightly butter one side of each tortilla. Place one tortilla, butter-side down, in the skillet. What is the best queso chicken recipe? Sprinkle it over half of the tortilla. Top with shredded Mexican cheese.
Step 5: Cook the Quesadillas
What do you do with the other half of the tortilla? Fold over the filling. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Serve warm. Keep a close eye on them, so they don’t burn! I always do the first one as a test to gauge the heat and cooking time.
Step 6: Cut and Serve
Remove the quesadilla from the skillet and let it cool for a minute or two before cutting it into small pieces. Serve immediately with your favorite toppings, like sour cream, guacamole and salsa. My family loves to dip their potatoes in ranch dressing, too (don’t judge).
What should I serve it with?
What are some of the best crockpot queso chicken qusadillas? When paired with some delicious side dishes. Think of it like building your own fiesta!
For a casual weeknight dinner:What is a good side dish with Mexican rice and sour cream? What are some quick and easy salad ideas? What are some good tortilla chips to add to a meal?
For a Weekend Fiesta:What is a Quora bar? What are some good toppings for guacamole, pico de gallo, chopped cilantro, diced onions, and more? Can you serve it with a side of elote (Mexican street corn) or black bean salad?
For a party appetizer:Cut the quesadillas into smaller wedges and arrange them on a platter with dipping sauce. Serve warm or cold. What are some good side dishes to serve with ranch dressing? What are some crowd pleasers?
My family loves to serve these with homemade coleslaw, which might sound a little weird, but it really is. What is the perfect counterpoint to quesadillas?
How do I make a perfect crockpot chicken quesadilla recipe?
What are some good ideas for making quesadillas? How do I nail a recipe every time?
Chicken Prep:I’ve found that slightly thawed chicken breasts work best. If they are completely frozen, they will release more water during the cooking process and the queso will be steamed. Is it possible to be a bit thin? How do I put chicken in slow cooker?
Spice Level:Don’t be afraid to experiment with the spice level! If you like things really hot, add a pinch of cayenne pepper to the slow cooker. If you prefer milder flavor, use a mild salsa and omit the diced tomatoes.
What are the best cheeseWhat type of cheese you use can really affect the flavor and texture of the queso. I like to use Mexican cheese blend because it melts well and has a good flavor, but you can also use other cheeses. What are some good alternatives to cheddar, Monterey Jack, or pepper jack? How do I shred my own cheese instead of buying pre-shredded?
Slow Cooker Size: This recipe works best in a 6-quart slow cooker. If you’re using a smaller slow cooker, you may need to reduce the amount of ingredients.
Quesadilla Crispness: To get perfectly crispy quesadillas, make sure your skillet or griddle is hot before you start cooking. You can also brush the tortillas with melted butter or spray them with cooking spray for extra crispness. Also, don’t overcrowd the skillet – cook the quesadillas in batches to ensure they cook evenly.
Topping Tweaks: Get creative with your toppings! Some of my favorites include chopped avocado, diced tomatoes, shredded lettuce, pickled jalapenos, and a drizzle of hot sauce. If you’re feeling fancy, you can even make your own guacamole or pico de gallo.
Storing and Reheating Tips
Okay, let’s talk about leftovers (if you have any!). These Crockpot Queso Chicken Quesadillas are just as delicious the next day, so don’t be afraid to make a big batch.
Refrigerator Storage: Store any leftover queso chicken in an airtight container in the refrigerator for up to 3-4 days. You can also store the assembled quesadillas in the refrigerator, but they may get a little soggy.
Freezer Instructions: To freeze the queso chicken, let it cool completely and then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. I prefer to freeze just the filling, and then make fresh quesadillas when I’m ready to eat.
Reheating Queso Chicken: You can reheat the queso chicken in the microwave, on the stovetop, or in the slow cooker. If reheating in the microwave, heat in 30-second intervals, stirring in between, until heated through. If reheating on the stovetop, heat over medium heat, stirring occasionally, until heated through. If reheating in the slow cooker, heat on low for 1-2 hours, or until heated through.
Reheating Quesadillas: To reheat assembled quesadillas, you can use a skillet, oven, or air fryer. I prefer using a skillet because it gets the tortillas nice and crispy. Heat a skillet over medium heat and cook the quesadilla for 2-3 minutes per side, or until heated through and the tortillas are crispy. To reheat in the oven, bake at 350°F for 10-15 minutes, or until heated through and the tortillas are crispy. To reheat in the air fryer, cook at 350°F for 5-7 minutes, or until heated through and the tortillas are crispy.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Crockpot Queso Chicken Quesadillas! It’s a total lifesaver on busy weeknights, and it’s always a hit with my family and friends. The best part is that it’s so easy to customize to your liking. Add your favorite spices, use different cheeses, and load it up with your favorite toppings. I promise, once you try this recipe, you’ll be hooked! If you love this recipe, you might also enjoy my Slow Cooker Beef Barbacoa or my Instant Pot Chicken Tortilla Soup. These are also family favorites that are super easy to make. Happy cooking, and I can’t wait to hear how your Crockpot Queso Chicken Quesadillas turn out! Don’t forget to leave a comment below and let me know what you think. And if you have any variations or topping suggestions, I’d love to hear them!
Slow Cooker Pepper Jack Beef Tacos: 5 Easy Steps to a Delicious Meal!
Ingredients
Main Ingredients
- 2.5 pounds beef chuck roast trimmed of excess fat
- 2 tablespoons taco seasoning store-bought or homemade
- 1 cup beef stock low-sodium
- 1.5 cups pepper jack cheese shredded
- 12 units taco shells hard or soft
- 1 cup sour cream for topping
- 1 cup salsa mild or spicy
Instructions
Preparation Steps
- Place the beef chuck roast in the slow cooker. Sprinkle the taco seasoning evenly over the meat.
- Pour beef stock over the seasoned roast. Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
- Shred the beef using two forks directly in the slow cooker. Stir in the shredded pepper jack cheese until well combined.
- Warm the taco shells according to package instructions. Fill each shell with the beef and cheese mixture.
- Top tacos with sour cream and salsa before serving. Enjoy immediately.
