Crockpot Queso Chicken Quesadillas

Why You’ll Love This Recipe

Crockpot Queso Chicken Quesadillas are the ultimate blend of convenience and cheesy comfort. With tender shredded chicken cooked slowly in a creamy queso sauce, these quesadillas are loaded with flavor and require minimal effort. Perfect for weeknight dinners, game days, or casual get-togethers, they’re a crowd-pleaser that’s easy to customize.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast
cream cheese
rotel (diced tomatoes with green chilies)
shredded cheddar cheese
taco seasoning
queso blanco dip (jarred or homemade)
flour tortillas
olive oil or butter (for grilling)

directions

Place chicken breasts in the crockpot.

Add cream cheese, rotel, taco seasoning, and queso blanco dip over the chicken.

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.

Shred the chicken in the crockpot and stir to fully combine with the queso mixture.

Heat a skillet or griddle over medium heat.

Spread the chicken queso mixture over one half of a tortilla, sprinkle with cheddar cheese, and fold over.

Lightly brush the skillet with olive oil or butter and cook the quesadilla until golden brown and crispy on both sides.

Remove from heat, slice into wedges, and serve warm.

Servings and timing

This recipe makes approximately 6-8 quesadillas.
Preparation time: 10 minutes
Cook time: 6-7 hours (low) or 3-4 hours (high)
Quesadilla assembly and cooking: 20 minutes
Total time: 6.5–7.5 hours (including crockpot time)

Variations

Use shredded rotisserie chicken for a quicker version.
Add black beans or corn for extra texture and flavor.
Swap flour tortillas with whole wheat or low-carb options.
Top with jalapeños or hot sauce for extra heat.
Serve with guacamole, sour cream, or salsa on the side.

storage/reheating

Store leftover quesadillas in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet over medium heat until crispy, or microwave for 30-60 seconds for a quicker option.
The queso chicken mixture can also be frozen for up to 2 months—thaw in the fridge before reheating

FAQs

Can I make the chicken queso mixture ahead of time?
Yes, prepare it in advance and refrigerate until ready to assemble the quesadillas.

What kind of queso should I use?
Queso blanco dip works best, but you can use any melty cheese dip you like.

Can I use a different protein?
Yes, cooked shredded beef or pork also work well.

How do I keep the quesadillas crispy?
Cook on a dry or lightly oiled skillet and avoid overfilling.

Are these spicy?
They’re mildly spicy due to the rotel, but you can control the heat by using mild or hot versions.

Can I bake these instead of pan-frying?
Yes, bake at 425°F (220°C) for 10–12 minutes, flipping halfway.

Do I need to drain the rotel?
No, the liquid helps create a creamy sauce in the crockpot.

Can I use block cheese instead of pre-shredded?
Yes, freshly grated cheese melts better and has fewer additives.

Are these good for kids?
Yes, just use mild ingredients for a kid-friendly version.

What sides go well with these quesadillas?
Rice, beans, corn salad, or a simple green salad pair perfectly.

Conclusion

Crockpot Queso Chicken Quesadillas are a simple yet indulgent dish packed with cheesy goodness and bold flavor. With minimal prep and a slow cooker doing most of the work, they make weeknight dinners feel like a fiesta. Versatile, delicious, and easy to reheat, they’re sure to become a family favorite.

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