Slow Cooker Shredded Chicken Quesadillas
Indulge in the ultimate comfort food with these Slow Cooker Shredded Chicken Quesadillas! This hands-off recipe allows for tender, succulent chicken to simmer gently in a flavorful blend of salsa and taco seasoning. The result is a juicy filling that can be served in tortillas with melted cheese and your favorite toppings, making it a versatile dish for any occasion. Perfect for busy weeknights, these quesadillas can also be enjoyed as nachos, in tacos, or as a delicious filling for a Mexican casserole. Serve them with sour cream and guacamole for an extra punch of flavor. With this simple crockpot method, your meal is almost ready by the time you get home!
8
Servings
275
Calories
9
Ingredients
Ingredients
frozen boneless, skinless chicken breast
1 lb (frozen)
salsa
1 cup (your choice of medium or hot)
corn
1 cup (canned or frozen)
large soft tortillas
8 (softened slightly)
Mexican cheese blend
8-12 ounces (shredded)
taco seasoning
1 (1 1/4 ounce) package (packet)
sour cream
to taste (for serving)
guacamole
to taste (for serving)
fresh tomatoes
to taste (diced, for serving)
Instructions
1
In a crock pot, combine the frozen chicken, salsa, corn, and taco seasoning. Stir well to ensure the chicken is coated with the seasoning and salsa.
2
Cover and cook on low heat for 6-8 hours or until the chicken is cooked through and easily shreds with a fork.
3
Once cooked, shred the chicken in the crock pot using two forks, mixing it with the salsa and corn to combine the flavors.
4
In a skillet over medium heat, spray with cooking spray and place a tortilla in the pan.
5
On half of the tortilla, add a generous portion of the shredded chicken mixture and top it with shredded Mexican cheese.
6
Fold the tortilla in half and cook for about 1-2 minutes on one side until it is golden brown and the cheese starts to melt.
7
Carefully flip the quesadilla and cook for an additional 1-2 minutes until the other side is browned and the cheese is fully melted.
8
Remove from the skillet, slice, and serve hot with sour cream, guacamole, and diced tomatoes on the side.
Nutrition Information
10g
Fat
30g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking method for these chicken quesadillas?
The primary method is slow cooking the chicken in a crockpot followed by browning the assembled quesadillas in a skillet.
Can I use frozen chicken for this recipe?
Yes, the recipe specifically calls for 1 lb of frozen boneless, skinless chicken breast.
How long does the chicken need to cook in the slow cooker?
The chicken should cook on low heat for 6 to 8 hours until it is easily shredded.
How do I shred the chicken once it is cooked?
You can easily shred the chicken right in the crockpot using two forks.
What type of cheese is recommended for these quesadillas?
A shredded Mexican cheese blend is recommended for the best flavor and melt.
What kind of tortillas should I buy?
The recipe suggests using 8 large soft tortillas, slightly softened.
How many calories are in one serving?
Each serving contains approximately 275 calories.
What is the protein content per serving?
There are 20 grams of protein per serving in this recipe.
What are some suggested toppings for serving?
Recommended toppings include sour cream, guacamole, and diced fresh tomatoes.
Can I make the chicken filling ahead of time?
Yes, you can cook and shred the chicken in advance and store it in the refrigerator until you are ready to assemble the quesadillas.
What type of salsa should I use?
You can use one cup of your choice of medium or hot salsa depending on your heat preference.
How long do I cook the quesadillas in the skillet?
Cook each side for about 1 to 2 minutes until golden brown and the cheese is melted.
Can this chicken filling be used for other dishes?
Yes, the shredded chicken is versatile and can be used for nachos, tacos, or Mexican casseroles.
What kind of corn is used in the recipe?
You can use either one cup of canned corn or frozen corn.
Is this recipe considered a one-dish meal?
Yes, it is categorized as a one-dish meal due to its comprehensive ingredients and simple preparation.
What type of taco seasoning is needed?
The recipe calls for one standard 1.25-ounce package of taco seasoning.
Can I freeze the leftover shredded chicken?
Yes, the cooked shredded chicken filling freezes well for future meals.
Can I cook the chicken on high instead of low?
While the recipe suggests 6-8 hours on low, you can typically cook it on high for about 3-4 hours if you are short on time.
How many servings does this recipe provide?
This recipe is designed to yield 8 servings.
How much fat is in each serving?
There are 10 grams of fat per serving.
Does the recipe require oil for the skillet?
The recipe suggests using cooking spray in the skillet to prevent sticking.
Can I use this recipe for meal prep?
Absolutely, the shredded chicken can be portioned out for various meals throughout the week.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
Is it necessary to add extra water to the slow cooker?
No, the salsa provides enough moisture for the chicken to cook perfectly without extra water.
What heat setting should I use for the skillet?
Use medium heat to ensure the tortilla browns without burning while the cheese melts.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be substituted for a richer flavor.
How do I know when the chicken is done?
The chicken is done when it is cooked through and shreds easily with no resistance.
Is the Mexican cheese blend pre-shredded?
The recipe calls for 8-12 ounces of shredded cheese; you can buy it pre-shredded or shred it yourself.
What makes this a 'comfort food'?
The combination of tender chicken, melted cheese, and warm tortillas creates a satisfying and hearty meal.
How do I get an extra punch of flavor?
Serving the quesadillas with fresh guacamole and sour cream provides an extra punch of flavor.