These quesadillas are a delightful twist on a classic favorite, featuring tender chicken and sweet corn cooked to perfection in a slow cooker.
Place the chicken breasts in the slow cooker.
For even cooking, arrange the chicken in a single layer.
Add the salsa, corn, and taco seasoning to the slow cooker.
Mix the ingredients slightly to ensure even distribution of flavors.
Cook on low for 6-8 hours until the chicken is tender.
Check the chicken occasionally to ensure it doesn't overcook.
Shred the chicken using a fork.
Shred the chicken directly in the slow cooker to retain the juices.
Heat a skillet over medium heat and spray with cooking spray.
Ensure the skillet is evenly heated for consistent browning.
Place a tortilla in the skillet and add the chicken mixture on one half.
Don't overfill the tortilla to make flipping easier.
Top with shredded cheese and fold the tortilla over.
Press gently with the spatula to help the cheese melt.
Cook for 1-2 minutes on each side until golden brown.
Flip carefully to avoid spilling the filling.
Serve the quesadillas warm with your favorite toppings.
Garnish with sour cream, guacamole, or salsa for added flavor.
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