Slow Cooker Chicken Quesadillas


Very simple and quick! These can be made for a quick weeknight dinner and picky eaters! Serve with diced onions, black olives, sour cream, and salsa.

Prep Time:
10 mins
Cook Time:
4 hrs 15 mins
Total Time:
4 hrs 25 mins
4 quesadillas


  • 1 (10 ounce) can red enchilada sauce

  • ¼ cup water

  • 1 (1.25 ounce) package reduced-sodium taco seasoning mix

  • 2 skinless, boneless chicken breasts

  • 1 (10 ounce) package 8- to 10-inch flour tortillas

  • 1 (12 ounce) bag shredded Mexican cheese blend


  1. Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.

  2. Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.

  3. Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.

  4. Heat a large nonstick skillet over medium heat. Slide quesadilla into the skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

Nutrition Facts (per serving)

672 Calories
43g Fat
44g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 672
% Daily Value *
Total Fat 43g 55%
Saturated Fat 21g 106%
Cholesterol 113mg 38%
Sodium 1901mg 83%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 38g
Vitamin C 5mg 25%
Calcium 663mg 51%
Iron 3mg 19%
Potassium 447mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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