Slow Cooker Chicken Quesadillas

1. 1

   Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.

2. 2

   Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.

3. 3

   Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.

4. 4

   Heat a large nonstick skillet over medium heat. Slide quesadilla into the skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.