Slow Cooker Shredded Chicken Adobo Quesadillas

By Rachel Orban

Prep Time: 10 mins

4-6 hours

Slow cooker meals are sometimes just necessary for busy weeks. Not only are they easy, but you can make them super tasty. This slow cooker shredded chicken adobo recipe is great with just some rice but in my opinion, it is so good as a quesadilla. This Filipino fusion recipe will become a regular in your meal rotation and it is also super easy and not time consuming.

What are Chicken Adobo Quesadillas?

This recipe is a mix of your favorite Filipino dish mixed with one of the most popular Mexican dishes. It is the best of both worlds, literally! Quesadillas are one of my favorite foods in general, and if i can throw my Filipino culture on it, even better. The chicken is seasoned like typical chicken adobo then cooked slowly in a crock pot to give you the tender, juicy shredded chicken perfect for a quesadilla. Once you have the chicken prepared, fold it in a tortilla or choice (i like flour the best) add in some cheese, then crispy up on a pan to give that crispy texture on the outside with the melty cheese on the inside. It really is the perfect week night meal!

The Perks of Slow Cooker Shredded Chicken:

Maybe you aren't the biggest quesadilla fan. That's totally fine because you can use this recipe to make multiple combinations. Put it in a hamburger bun for a shredded chicken sandwich moment, pairing it with some rice is just as delectable, or make it into street tacos. There are so many different ways you can pair this recipe and they are all just as tasty. That's why I love chicken adobo and this easy, efficient way of making it.

Ingredients:

• Chicken Breast: Obviously, you are going to need some chicken for a chicken recipe. I like using chicken breast because it lighter and shreds well. With all the seasonings and how it is cooked, it does stay nice a juicy and doesn't dry out. However, chicken thighs are also just as good, and they will be a little more decadent and richer.

  
  

• Tortillas: I like using flour tortillas for quesadillas. If you are wanting more of a street taco moment, corn tortillas may be a good option for that.

  
  

• Cheese: You can get creative in the types of cheese want to use. I used a Mexican blend, but I have also made these with just mozzarella as well. If there is another type you prefer, give it a try and I'm sure it would be great!

  
  

• Seasonings: let's keep it simple with your basic adobo seasonings. Soy sauce, vinegar, chicken broth, garlic, ginger, onion, black pepper, brown sugar, and bay leaves are really all you need. If you want to add some spicy, throw in some chili flakes or top it with your favorite Mexican hot sauce.

Instructions:

1. Grab your slow cooker (I used a crockpot) and add in your chicken and all your seasonings. Let cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

   
   

2. Once they are fully cooked and tender, take a tool to shredded the chicken. (I use a metal whisk and mix it until fully shredded.

   
   

3. Now it's time to make the quesadilla's. Grab your tortilla, put down a layer of shredded cheese of choice on half of it, then add a layer of the shredded chicken, and top with another layer of cheese. Fold it up crispy it on a greased frying pan on both sides until golden brown.

   
   

4. Drip the quesadillas with some sawsawan (Filipino dipping sauce) or hot sauce and enjoy!

   

   
   

   These are such an easy meal and it hits the spot every time. Save this recipe for your next slow cooker dinner! Enjoy!