Slow Cooker Cheesy Chicken Quesadillas Recipes

Steps:

• 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
• 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
• 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.

Steps:

• 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.
• Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.
• Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.
• 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.

Steps:

• Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
• Cook on High for about 6 hours. Note: Do not lift lid while cooking!

Steps:

• Combine chicken, salsa, corn, and taco seasoning in a crock pot. Cook on low for 6-8 hours. Before serving, shred chicken with a fork.
• Spray a skillet with cooking spray and add a tortilla. On half, add chicken mixture. Top with cheese. Fold tortilla over and let brown. After 1 minute, flip to other side.

Steps:

• Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
• Cook on high for 4-6 hours on high, 6-8 hours on low.
• Preheat oven to 400 degrees.
• Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
• Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
• Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
• Serve warm with salsa for dipping.

Steps:

• Grease a slow cooker insert with cooking spray. Place a layer of Swiss cheese over the bottom. Add a layer of chicken breasts. Repeat layers.
• Place milk, mushroom soup, butter, salt, and pepper in a microwave-safe bowl. Microwave until butter is melted, about 2 minutes. Mix well and pour over chicken and cheese. Spread stuffing on top.
• Cook on High until chicken is no longer pink in the center and cheese is melted, about 4 hours.

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
• Pour Rotel and green chiles over chicken.
• Place cream cheese on top.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.
• Heat a skillet to medium-high heat.
• Melt butter on skillet.
• Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.
• Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.
• Cut into slices.
• Serve with guacamole, sour cream, and salsa.

Steps:

• Place chicken breasts in the crock pot.
• Mix the undiluted soups together with the garlic powder and pour over chicken.
• Cover and cook on low 6-8 hours , until chicken is tender.
• Serve with the delicious sauce over rice or noodles.

Steps:

• Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
• Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
• Mix together cream of chicken soup and sour cream.
• Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
• Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
• Repeat with the rest of the tortillas.
• Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
• Bake at 350 degrees for 25-30 minutes.