Crockpot Cream Cheese Chicken Quesadillas

Words will never be enough to explain the love I have for my crockpot.

In a moment of lapsed judgement early on in our relationship, Morgan gave me a crockpot, apron, and coffee mug for a birthday present. I was thrilled; I’d been talking about how I wanted to learn to cook for a while, and I knew how much thought he must have put into the gift. Then, when friends would ask what he got me for my birthday, I had to verbalize that my boyfriend bought me cooking supplies and an apron…I knew then and there my role in our relationship. (Just kidding. I rarely allow him in the kitchen because it’s my favorite room in the house.)

One of the advantages of our job is that, when a ton of donations come in, the staff gets first dibs on the food that we don’t have room to store in the shelter’s kitchen. This spring, we came home with crates full of fresh mangoes, blackberries, raspberries, vegetables, bread…and, the very best: ice cream. I always anticipate the emails that start with “Surplus Available to Staff and Immediate Family.” Holler! (Side note: It’s not always the greatest. They offered us “Holiday Flavored Ice Cream” in May. We passed up that offer.)

We got a bunch of mini bell peppers and flour tortillas this week, so I decided to make our Wednesday night into a fiesta (aka we made quesadillas and had chips and salsa). This meal cost us probably $5 max all together, and it’s not too unhealthy (fat free cream cheese! duh!) 🙂

Crock Pot Cream Cheese Chicken Quesadillas

adapted from

4 chicken breasts

4oz can dice green chiles

14.5oz can diced tomatoes

8oz light/fat free cream cheese

Mexican blend cheese (about 1/2 cup)

Flour tortillas

Assorted bell peppers, chopped

Olive Oil or nonstick spray

1. Place chicken breasts (mine were still frozen) in crockpot. Dump chilies, diced tomatoes, and cream cheese on top. Cook for 6-8 hours on low or 3-4 hours on high.

2. When chicken is cooked, shred with forks or tongs in the crockpot, allowing the shredded meat to absorb the juices from the cheese.

3. Heat a large skillet on medium-high on the stove. After spraying with non-stick spray, place tortilla on skillet. Add about 2 Tbsp cheese onto half of tortilla. Use tongs or slotted spoon to add crockpot mixture to the cheese, and top with bell peppers (if you want them. We put the peppers on the side because I knew Morgan wouldn’t be the biggest fan.)

4. Fold the other half of the tortilla over the mixture, and let cook for about 2 minutes. Flip tortilla to finish cooking for another minute or so.

5. TaDa! Serve with chips, salsa, guac, and enjoy!


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