Posts tagged ‘crock pot’

Crock Pot Chicken Quesadillas: You’ll Love This Recipe!

The BBQ Pulled Chicken recipe I posted a couple of weeks ago has gotten rave reviews.  So, I’ve decided to give you a spin-off of that recipe.   I think you’ll like it just as much!  If you’ve been reading, you know that I love using my crock pot.  I call my crock pot the “domestic wife” in our family, because she always has a meal ready when we get home from work (or at least near ready). 

As mentioned, this is a spin-off of the BBQ Pulled Chicken recipe I talked about here.  If you missed that recipe, then I’ll give you a minute to read that post and catch up…….Ok, now that we are all on the same page, I’ll go on.

Chicken Quesadillas

Things You Need (serves 6)

  1. 2-1/2 cups shredded cooked chicken (from the crock pot)
  2. 2/3 cup salsa
  3. 1/3 cup sliced green onions
  4. 3/4 to 1 teaspoon ground cumin
  5. 1/2 teaspoon salt, plus extra salt to sprinkle
  6. 1/2 teaspoon dried oregano
  7. 6 flour tortillas (8 inches)
  8. 2 cups (8 ounces) shredded Monterey Jack cheese
  9. Sour cream and guacamole
  10. Olive oil (approximately 3 tablespoons)
  11. Optional, additional ingredients; black beans, corn, jalapeños, green peppers, tomatoes, or whatever you fancy.

Note: I’ve used a package of fajita seasoning to season the chicken mixture in the past when I didn’t have the seasonings mentioned above.  It was great too!

How-to

  1. Take chicken from crock pot and shred.  Instead of adding the BBQ as mentioned in the BBQ pulled chicken recipe, put the shredded chicken in a sauce pan along with the salsa, green onions, cumin, salt, and oregano.  This is where you would include any additional ingredients you choose.  Cook for about 10 minutes or until warm.
  2. Heat about ½ tablespoon olive oil in a pan over medium-high heat, sprinkle with salt to taste.
  3. Place one tortilla in pan.  On half the tortilla layer cheese, then chicken mixture, then more cheese.  Fold the tortilla in half to cover the cheese and chicken. 
  4. Watch the tortilla closely because it will cook fast.  As soon as the first side is golden brown, flip the entire quesadilla to cook the other side.  Once both sides are golden brown, remove from pan.
  5. Slice quesadilla and top with guacamole and sour cream. 
  6. Repeat for each quesadilla.  Enjoy!   

Note: I cook mine in olive oil to give it a nice crispy texture (oh, so yummy).  However, you can also heat in the oven at 350 degrees for 10 minutes or until cheese is melted. 

Psst…one more tip for my time crunching readers.  Cook enough chicken in the crock pot for both recipes.  Divide the chicken after shredding and put half in the fridge for later.  Make the BBQ pulled pork one day and the quesadillas another.  The meat will be ready throw in the pan with the other mexican-like ingredients.  You have two super quick meals for the week.  How great is that? 

Crock Pot Meal: BBQ Pulled Chicken

I “invented” this recipe a few days ago and just had to share!  This recipe has all the components we are looking for:

  • Quick
  • Easy
  • Nutritious
  • Easy on the pocket-book
  • Oh, so tasty!

Crock Pot BBQ Pulled Chicken

Things You Need

  1. Chicken breasts (approximately 1/4-1/2 pound per person/serving) (you can just as easily use pork)
  2. Chicken broth or stalk (1 cup, water will work as a substitute)
  3. Your favorite BBQ sauce (we used hickory smoked and it was delish)
  4. Buns/bread of choice (for a low-carb option try making it into a wrap)

How-to

  1. Put chicken – doesn’t even need to be thawed – into the crock pot.
  2. Add chicken broth, stalk, or water
  3. Cook on high for 4-6 hours or on low for 8 hours.
  4. Strain juices, and shred chicken on a plate using two forks.
  5. Mix shredded chicken with your favorite BBQ sauce.
  6. Add to your bread of choice and enjoy!

(Remember you can always make extra and freeze some for an even quicker meal in the future.  If you are new to the blog, or missed the posts on Once A Month Cooking and freezing meals, then click here, here, and here

Some Simple Side Options

  • Baked beans (I add brown sugar and extra BBQ sauce to mine….my husband says they are world-famous, even though he’s never left the US)
  • Corn on the cob
  • Watermelon
  • Okra or fries  (here is a recipe for homemade okra)

Are you looking for a great desert idea?  I made the cake-mix cookies I talked about here and they were so good.  I say were because we’ve already scarfed them down.  I didn’t have any buttermilk, so I added an extra 1/4 cup oil in its place.  The mixture looked a little dry (because the box of cake mix I purchased was 18.5 oz instead of 16 oz), so I added an extra egg.  Click here for that recipe.   Here’s a picture 🙂

Meatloaf…in the crock pot?

I have to be honest here,  I’ve never tried this.  BUT, I will try anything once if the recipe claims the meal can be cooked in the crock pot.  If you don’t want to cook it in the crock pot (which, I think will be good) then you can always cook it in the oven – those directions are also included. 

(p.s., are you wearing green today?  [[pinch]] )

Crock Pot Meatloaf 

Ingredients (or use your favorite recipe):

  • 2 lbs ground beef (or 3 if you have a larger family and bigger crock pot)
  • 1 egg
  • 1/4 cup ketchup or barbeque sauce
  • 1 package meatloaf seasoning

Directions:

  • Mix all ingredients, shape meat around bottum of slowcooker, cook on low for 8 hours.  (You can also cook in the oven for 1 hour.) 
  • Freeze and cook – mix all ingredients, place plastic wrap in bottom of slowcooker, shape meat around bottum of slow cooker, take meat out and place in a gallon freezer bag.  To cook, thaw just enough to remove from bag, place in slow cooker, cook. (If you plan to cook it in the oven, then you’ll need to dethaw the meat over night, cook 1-1/2 hours) 
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