Description

Crockpot Queso Chicken Quesadillas are an easy and cheesy slow-cooked dish, perfect for a quick dinner or party appetizer. Tender shredded chicken is infused with queso flavor and stuffed into tortillas for a delicious meal.

Ingredients

2 lbs boneless skinless chicken breasts
1 (10 oz) can diced tomatoes with green chilies (Rotel)
1 cup queso blanco cheese dip
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
2 cups shredded Mexican cheese blend
8 flour tortillas
Cooking spray or butter for grilling

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Instructions

Place chicken breasts in the bottom of the crockpot.
Add diced tomatoes with green chilies, queso dip, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is fully cooked and tender.
Shred the chicken with two forks directly in the crockpot and mix well with the sauce.
Heat a skillet over medium heat and spray with cooking spray or add butter.
Place a tortilla on the skillet, sprinkle with shredded cheese, and spoon the queso chicken mixture on top.
Top with another layer of cheese and place another tortilla on top. Cook until golden and crispy on both sides.
Repeat with remaining tortillas and filling.
Cut into wedges and serve hot.

Notes

Use pre-cooked rotisserie chicken for a faster version.
Customize with additional toppings like jalapeños, onions, or cilantro.
Leftovers can be refrigerated and reheated in a skillet or air fryer.