Crockpot BBQ Chicken Quesadilla
A simple and tasty Crockpot BBQ Chicken Quesadilla recipe perfect for busy nights. The slow cooker makes the chicken tender and flavorful, ready to be wrapped in a cheesy tortilla.
Equipment
- 1 crockpot
- 1 Large skillet
- 2 forks for shredding
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 8 large flour tortillas
- 1 tablespoon olive oil
Optional Add-ins
- 1/2 cup sliced red onions
- 1/2 cup chopped bell peppers
- 1/4 cup fresh cilantro
- 1 jalapeño sliced
Instructions
Preparation
- Place the chicken breasts in the crockpot. Pour the barbecue sauce over the chicken, ensuring it is well-coated. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Once the chicken is fully cooked, remove it from the crockpot. Use two forks to shred the chicken into small pieces.
- Lay a tortilla flat and sprinkle half of it with shredded cheese. Add a generous amount of shredded chicken and any optional add-ins. Fold the tortilla in half.
Cooking
- Heat olive oil in a large skillet over medium heat. Cook each quesadilla for 3-4 minutes per side, until the cheese is melted and the tortilla is golden brown.
- Cut each quesadilla into wedges and serve warm, with extra barbecue sauce or sour cream on the side.
Storage
- Place any leftover quesadillas in an airtight container and refrigerate for up to 3 days. Reheat in a skillet to keep them crispy.
Notes
Pro Tips: For more flavor, marinate the chicken overnight in barbecue sauce. Ingredient Substitutions: Use rotisserie chicken for quicker prep. How to Serve: Pair with a fresh salad or coleslaw. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Assemble and cook before freezing for up to 2 months.