Description
Delicious and easy Crockpot Queso Chicken Quesadillas made with tender slow-cooked chicken thighs seasoned with taco spices and salsa, mixed with creamy queso cheese, then melted inside crispy, golden flour tortillas. Perfect for a comforting family meal or casual get-together.
Ingredients
Scale
Chicken & Seasoning
- 2 pounds boneless skinless chicken thighs
- 1 oz packet taco seasoning
- ½ cup salsa
Cheese & Tortillas
- 1 cup queso cheese
- 6 large flour tortillas
- 12 oz Mexican shredded cheese blend
Optional Toppings
- Sour cream
- Guacamole
Instructions
- Prepare the slow cooker: Place the chicken thighs, taco seasoning, and salsa into your slow cooker, ensuring the chicken is evenly coated with the seasoning and salsa for maximum flavor infusion.
- Slow cook the chicken: Set the slow cooker to the low setting and cook the chicken mixture for 4 to 6 hours until the chicken is tender and easily shredded.
- Shred the chicken and mix with queso: Add the queso cheese to the crockpot, then use two forks to shred the chicken directly in the slow cooker, stirring gently until the cheese is melted and the chicken is coated.
- Assemble the quesadillas: Spread a generous amount of the cheesy shredded chicken mixture on half of each flour tortilla. Sprinkle the shredded Mexican cheese blend evenly over the chicken, then fold the tortilla over to cover the filling.
- Cook the quesadillas: Heat a large skillet or griddle over medium-high heat. Place one quesadilla in the pan and cook for about 3 minutes or until the bottom side turns golden brown. Carefully flip the quesadilla using a spatula and cook an additional 2 minutes until the other side is golden brown and the cheese inside is melted.
- Serve: Remove the cooked quesadilla from the skillet, cut into individual wedges, and serve warm with optional sour cream and guacamole on the side for dipping.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs tend to remain juicier and more flavorful.
- Make sure to cook the chicken fully and shred it directly in the crockpot for extra tenderness and easy mixing with the queso.
- To prevent quesadillas from becoming soggy, cook them until both sides are golden brown and crispy.
- Feel free to add extra toppings inside like diced onions, jalapeños, or cilantro before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet for best texture.
