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Crispy golden-brown Mexican crockpot chicken quesadillas stacked on a plate, filled with melted cheese and shredded chicken, served with sides of salsa and sour cream.

Mexican Crockpot Chicken Quesadillas

Tender, slow-cooked Mexican-style chicken paired with melted cheese inside crispy flour tortillas. An easy crockpot meal perfect for busy days and family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Crockpot Chicken
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 small onion thinly sliced
  • 3 cloves garlic minced
  • 1 cup salsa
  • 1/2 cup chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup bell peppers sliced
Quesadillas
  • 1 1/2 cups Mexican-style cheese blend shredded
  • 8 large flour tortillas
  • 2 tbsp fresh cilantro chopped
  • sour cream for serving, optional
  • guacamole for serving, optional

Equipment

  • Crockpot / Slow Cooker
  • Large Skillet

Method
 

  1. Lightly grease the crockpot and add olive oil to the bottom.
  2. Add chicken breasts to the crockpot and top with onion, garlic, and bell peppers.
  3. Pour salsa and chicken broth over the chicken.
  4. Sprinkle cumin, chili powder, smoked paprika, salt, and black pepper evenly over the top.
  5. Cover and cook on low for 6 hours or on high for 3–4 hours, until chicken is tender.
  6. Remove chicken and shred using two forks.
  7. Return shredded chicken to the crockpot and stir to absorb the sauce.
  8. Heat a large skillet over medium heat.
  9. Fill tortillas with cheese and chicken, fold, and cook 2–3 minutes per side until golden and crispy.
  10. Garnish with fresh cilantro and serve with sour cream or guacamole if desired.

Notes

This crockpot chicken also works great for tacos, burritos, or rice bowls.