Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup diced bell peppers (red and green)
- 1 medium onion, diced
- 2 cups queso blanco cheese, shredded
- 8 flour tortillas (10-inch)
- 1 cup low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, cumin, and chili powder. Add chicken broth until just covered.
- Top chicken with diced bell peppers, onions, and minced garlic.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the chicken in the crockpot and mix well with the juices.
- Lay half of each tortilla with shredded chicken mixture and top with queso blanco cheese. Fold over.
- Cook each quesadilla in a skillet over medium heat until golden brown (about 3 minutes per side). Serve warm with salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 quesadillas (200g)
- Calories: 550
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 96mg
Keywords: - Customize by adding jalapeños for extra heat or swapping cheeses to your preference. - For crispier quesadillas, press down slightly while cooking.