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Slow Cooker Chicken Quesadillas

Rated as 5 out of 5 Stars

"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."
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4 h 25 m servings 672
Original recipe yields 4 servings (4 quesadillas)


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  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; 42.6 43.8 37.5 113 1901 Full nutrition

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Great as is, but can be improved with additions of your choosing. May need a bit more enchilada sauce if you want to dip or pour it on top.

My husband and I really enjoyed this. I will probably add cilantro to the toppings next time.