Weekend Cooking: Crockpot Chicken Quesadillas

I don’t typically invent recipes, but this one I did, and I’m exceptionally proud of it because it’s SO easy and absolutely delicious. And very versatile. It’s basically quesadilla filling but you can use it for anything – burritos, enchiladas, tacos, rice bowls, whatever – and the leftovers are just as good as the original version.

Crockpot Chicken Quesadillas

You will need:

2 chicken breasts
About a cup of cooked black beans, or one can if preferred РI actually make dried beans in the crockpot using this recipe from Budget Bytes and store them in ziplock bags in the freezer in about 1-cup servings. But you can totally use canned in this recipe if that is easier.
1 can corn
1 16-oz jar of your favorite salsa – you can use whatever’s handy but most recently I used this Roasted Salsa Verde from Target and it turned out really delicious with the black beans and corn together.


1. Spray a 6-qt slow cooker with non-stick spray. Pat the chicken dry and lightly salt it, then place it in the bottom of the crock pot.
2. Dump the salsa over the chicken and make sure it’s nice and coated.
3. Toss in the beans, drained, and the corn, drained.
4. Cover and cook on low for about 6-8 hours.
5. About half an hour before you want to eat, take the cover off the crock pot and shred the chicken with two forks. It should fall apart very easily and this shouldn’t take long at all. Mix everything together, replace the lid, and cook for another 30 minutes or so on low. At this point, if the mixture seems a little liquid-y just cook for that last 30 minutes with the lid slightly ajar.

That’s it! After it was done, I stuck a flour tortilla on a cookie sheet, spread some shredded cheese (whatever you like – I have used cheddar, colby jack, mexican blend, whatever, they are all fine) on half the tortilla, spread some of the chicken mixture on top of that, add more cheese if you like it really cheesy, fold the other half of the tortilla over to make a quesadilla, and pop it in the oven for a few minutes. I used a 350 degree oven for 10 minutes or so, just keep an eye on it and take it out when the tortilla starts to feel firm and the cheese is all melty inside.

Like I said, you can use this mixture for anything else you like! I used it the next night for taco bowls – put some rice in a bowl, throw this mixture on top, add some cheese, sour cream, and guacamole, and it was delicious! And when I say guacamole, I really mean a cut-up avocado with a little lime and salt. So easy!

As far as servings are concerned, this recipe makes 4-6 quesadillas, depending on how full you stuff them. It can easily be doubled or tripled to feed a larger group.

Interested in more posts about all things cooking? Check out Weekend Cooking, hosted by Beth Fish Reads every Saturday.