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    Easy Crock Pot Chicken Quesadillas


    Source of Recipe


    Aunt Saunny

    4-5 boneless, skinless chicken breasts
    1 can Mexican style stewed tomatoes
    1/2 cup salsa
    Grated cheddar cheese
    Four tortillas
    Sour cream, optional
    Guacamole, optional

    Chop stewed tomatoes (or pulse in blender). Place frozen chicken
    breasts in crockpot and pour tomatoes and salsa over the top. Cook
    on low for about 8-10 hours. When done, shred chicken in crock pot
    with a fork. To make each quesadillas, spread margarine on one side
    of a flour tortilla and place in skillet. Scoop some chicken mixture
    over tortilla and sprinkle grated cheddar cheese on top. Fold in
    half and heat in skillet on medium for about 4-5 minutes, turning
    once. Serve hot and top with sour cream and guacamole. Makes about
    10 quesadillas.
 

 

 

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