Shredded Chicken Quesadilla Slow Cooker at Lily Myers blog

Shredded Chicken Quesadilla Slow Cooker. Spread the chicken mixture on half of each tortilla. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Combine enchilada sauce, water, and taco seasoning in a slow cooker. Add chicken, cream cheese, rotel, and diced green chiles to a lightly greased slow cooker. Combine all ingredients in crockpot except wraps and cheese. Cover with another corn tortilla. Cook on low until chicken is tender, 4 to 5 hours. Combine chicken breasts (thawed or partly thawed), tomatoes, liquid, and seasonings in a slow cooker. Set the slow cooker to low for 4 to 6 hours. Spoon some of the chicken mixture onto a tortilla. Sprinkle the chicken mixture with the cheese and fold the tortilla over the top. Shred chicken with 2 forks. Melt butter in a hot pan, add one corn tortilla and shredded chicken and cheese. Return chicken to sauce in the slow cooker; Cut chicken breasts in half lengthwise and add to the slow cooker.

Spread the chicken mixture on half of each tortilla. Shred chicken with 2 forks. Sprinkle the chicken mixture with the cheese and fold the tortilla over the top. Melt butter in a hot pan, add one corn tortilla and shredded chicken and cheese. Add the queso and take two forks to the chicken to shred them. Return chicken to sauce in the slow cooker; Add chicken, cream cheese, rotel, and diced green chiles to a lightly greased slow cooker. (i use a potato masher to get it nice. Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours.

Chicken Caprese Quesadillas Pumpkin 'N Spice

Shredded Chicken Quesadilla Slow Cooker Melt butter in a hot pan, add one corn tortilla and shredded chicken and cheese. Sprinkle the taco seasoning mix evenly over top. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Cut chicken breasts in half lengthwise and add to the slow cooker. Combine all ingredients in crockpot except wraps and cheese. Add the queso and take two forks to the chicken to shred them. Melt butter in a hot pan, add one corn tortilla and shredded chicken and cheese. Combine chicken breasts (thawed or partly thawed), tomatoes, liquid, and seasonings in a slow cooker. Combine enchilada sauce, water, and taco seasoning in a slow cooker. Remove chicken and shred using 2 forks. Cook on low until chicken is tender, 4 to 5 hours. Add chicken, cream cheese, rotel, and diced green chiles to a lightly greased slow cooker. Set the slow cooker to low for 4 to 6 hours. Cover with another corn tortilla. Sprinkle the chicken mixture with the cheese and fold the tortilla over the top. Return chicken to sauce in the slow cooker;