Crockpot Chicken Quesadillas

Hi everyone. I have a great {relatively} quick and easy Summer time dinner for you. If you are like me you don’t want to use your oven from about June until October, and while sometimes it just cant be avoided, sometimes you can make some pretty awesome dinners by just using your crockpot. I use mine a lot and will try to turn most anything into a “crockpot meal”.

Because it has been so hot in the Pacific North West, I’ve been using my crockpot even more! And these Crockpot Chicken Quesadillas are awesome! I had never made them before but they were easy and a big hit, especially with the kids because they love being able to pick them up and eat them, even though it was a bit messy due to excess juice!

But I had dinner cooking in the crockpot in about3 minutes from start to finish, sooo… What are you waiting for?

4 chicken breasts
1 (14 oz) can diced tomatoes, undrained
1 small can (4 oz) green chilies
1 (8 oz) package cream cheese
Tortillas
Monterrey Jack cheese
Olive oil

Spray your crockpot with cooking spray and add chicken. (mine were still frozen and that works just fine!)

Add cream cheese, chilies and tomatoes, cover with lid and cook on low for 6-8 hours or high for 3-4 hours. (My crockpot always seems to cook fast, so it is typically only 6 on low and it’s done.

After the time is up use two forks to shred your chicken. Turn your crockpot to warm and start on the tortillas.

Brush some olive oil onto one side of your heated skillet. Set that side into the skillet. Add cheese and (using a slotted spoon to avoid a lot of liquid) spoon chicken mixture onto the shell. Press other half down and brush olive oil onto it.

Let cook for approx. 2 minutes on a low to medium heat, until it is lightly browned and them flip. I did two at a time to make it go a little quicker.

So what are you dipping yours Chicken Quesadilla in? Sour cream? Guacamole? Salsa? Dig in!