BBQ (Slow Cooker) Chicken Quesadillas

  • 1 pound – chicken breast
  • 1/2 teaspoon – salt
  • 1/4 teaspoon – black pepper, ground
  • 1 tablespoon – olive oil
  • 1 medium – lemon
  • 2 clove – garlic
  • 1/2 medium – onion
  • 1 cup – pineapple
  • 2 cup – barbecue sauce
  • 4 medium – tortilla, whole wheat
  • 1 – cooking spray
  • 2 cup – spinach
  • 1 cup – cheddar cheese, shredded
  1. Mince garlic, slice onion, and chop pineapple.
  2. Place chicken into a slow cooker. Season with salt and pepper, drizzle with olive oil, and spritz with lemon juice. Add garlic and onion. Cook on low for 6 hours.
  3. Remove chicken from slow cooker and shred with two forks. Toss back into slow cooker and add pineapple and barbecue sauce; stir to combine and then place cover back on. Preheat oven to 425°F.
  4. Spray two tortillas with cooking spray. Place coated sides down onto baking sheet. Top each with some of the chicken mixture, spinach, and cheese; cover with remaining tortillas, spraying the tops with cooking spray.
  5. Bake for 10 minutes or until golden brown. Cut into wedges and serve.


Prep time: 15 minutes
Cook time: 6 hours
Yield: 4 servings

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