Ingredients
Scale
- 2 lbs chicken thighs
- 1 oz taco seasoning
- ½ cup salsa
- 1 cup queso
- 6 large flour tortillas
- 12 oz Mexican cheese blend
- Sour cream and guacamole (optional)
Instructions
- Place the chicken thighs with taco seasoning and salsa in the slow cooker. Cook on low for 4 to 6 hours until the chicken is tender and cooked through.
- Shred the chicken directly in the slow cooker with two forks. Add the queso and mix well.
- Spread the chicken mixture on half of each tortilla. Sprinkle with shredded cheese, then fold the tortilla in half.
- Heat a large skillet or griddle over medium heat. Place one quesadilla in the pan and grill for about 3 minutes on each side until golden brown and the cheese is melted.
- Cut each quesadilla into triangles and serve with sour cream, guacamole, or your favorite sides.
Notes
For added flavor, consider adding fresh vegetables like peppers or onions, or using a reduced-fat cheese blend if you want a lighter option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg