5 Crockpot Chicken Quesadillas for Easy Family Dinners

I’ve said it before and I’ll say it again – you don’t need more dinner recipes, you need more ways to use the ones you already love! That’s exactly what this collection is all about, and if you’re tired of deciding what’s for dinner on repeat every single night of your life, I think this concept is going to make life a lot easier. Every one of these quesadillas starts with a simple crockpot chicken recipe, then gets turned into a completely different dinner with a handful of extra ingredients and plenty of melty cheese.

It’s one of my favorite ways to cook. Make a batch of crockpot chicken at the start of the week, then turn it into tacos one night, quesadillas the next, burrito bowls after that, and lunches in between. It keeps dinner interesting without constantly searching for something new, and once you start cooking this way, it’s hard to go back.

I recommend making a big batch of the chicken bases, using half for your quesadillas, and making them into different meals over the next few days. I do this every week and it’s been a real game-changer! 

Crockpot BBQ Chicken Quesadillas 

Sweet and smoky BBQ chicken, plenty of melted cheese, a little red onion for crunch, and fresh cilantro to brighten everything up – it all comes together in just a few minutes and makes a great weeknight dinner or easy lunch.

Start by making my crockpot BBQ chicken, then fill large flour tortillas with the chicken, shredded cheddar, mozzarella, thinly sliced red onion, and a sprinkle of chopped fresh cilantro. Fold the tortillas in half and cook in a lightly buttered skillet over medium heat for 2–3 minutes per side, until golden and crispy on the outside and the cheese has melted. Slice into wedges and serve with sour cream, ranch dressing, or a drizzle of extra BBQ sauce for dipping.

Crockpot Salsa Chicken Quesadillas 

This tender salsa chicken is packed with flavor already, so all it needs is plenty of melted cheese, a few fresh ingredients, and a crispy tortilla to turn it into a meal everyone will happily eat.

Start with a batch of my crockpot salsa chicken, then fill large flour tortillas with the chicken, shredded cheddar, Monterey Jack cheese, sliced green onions, and a sprinkle of chopped fresh cilantro. Fold the tortillas in half and cook in a lightly buttered skillet over medium heat for 2–3 minutes per side, until golden and crisp with the cheese melted inside. Slice into wedges and serve with sour cream, guacamole, and fresh salsa for dipping.

Crockpot Pesto Chicken Quesadillas 

I wanted to add something a little different to this collection, and this one was inspired by the flavors of chicken parmesan sandwiches! We’re talking quesadillas with serious Italian vibes, and I know it sounds strange, but trust me when I say this works. 

Start with my crockpot pesto chicken, then fill large flour tortillas with the chicken, shredded mozzarella, grated Parmesan, and a handful of baby spinach. Fold the tortillas in half and cook in a lightly buttered skillet over medium heat for 2–3 minutes per side, until golden and crispy with the cheese melted inside. Slice into wedges and serve with warm marinara sauce for dipping, with a few fresh basil leaves scattered over the top if you have them.

Crockpot Chicken Tinga Quesadillas 

Mexican chicken tinga is traditionally used as a taco filling, but I think it’s even more delicious loaded up into a quesadilla with a couple of extras to really make the flavors pop. 

Make a batch of my crockpot chicken tinga, then fill large flour tortillas with the chicken, shredded Oaxaca cheese or Monterey Jack, a little cheddar, thinly sliced red onion, and chopped fresh cilantro. Fold the tortillas in half and cook in a lightly buttered skillet over medium heat for 2–3 minutes per side, until golden and crispy with the cheese melted inside. Slice into wedges and serve with sour cream, guacamole, and lime wedges on the side.

Crockpot Buffalo Chicken Quesadillas 

If you love buffalo wings, these buffalo chicken quesadillas are a must-try. The spicy shredded chicken, plenty of melted cheese, and crisp golden tortilla make them perfect for an easy dinner, game day, or whenever you’re craving something a little indulgent.

Start with crockpot buffalo chicken, then fill large flour tortillas with the chicken, shredded Monterey Jack, cheddar cheese, sliced green onions, and a little crumbled blue cheese if you’re a fan. Fold the tortillas in half and cook in a lightly buttered skillet over medium heat for 2–3 minutes per side, until golden brown and the cheese has melted. Slice into wedges and serve with ranch or blue cheese dressing, with celery sticks on the side if you like.

I hope you love these ideas, and I hope they give you plenty of inspiration for meal prepping without having to reinvent the wheel all the time. If you’ve got a questions or comments, I’d love to hear them below!