Slow cooker meals are perfect for fall as they provide a delicious “set and forget” option for everything from busy weeknight meals to football gatherings with friends and family.
While many people think to use a slow cooker for making things like roasts or chilis, it’s also a great way to prepare tasty, better-for-you tacos and quesadillas – especially when paired with our Smart & Delicious wraps and tortillas!
Check out this chicken quesadilla recipe, courtesy of the Prevention RD. It looks super simple to prepare and absolutely delicious! Even better, it comes in at under 400 calories per quesadilla when made with our White Corn Tortillas!
While this recipe is for quesadillas, we think it could make for tasty tacos as well. If you try this recipe, let us know what you think by commenting below La Tortilla Factory fans.

{Courtesy of the Prevention RD}


BBQ Chicken and Cheese Quesadilla (Courtesy of the Prevention RD)

  • 2 (5 oz) boneless, skinless chicken breasts
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup + 2 Tbsp barbecue sauce, divided
  • La Tortilla Factory White Corn tortillas
  • 1 cup 2% Mexican blend cheese, shredded and divided
  • olive oil spray


  1. Combine chicken, broth, and 1/4 cup barbecue sauce in a slow cooker for 3 hours on high or 5-6 hours on low. Remove from crock pot and shred with 2 forks; add remaining 2 tablespoons barbecue sauce.
  2. Heat an electric griddle or skillet over medium heat. Spray one side of each tortilla with olive oil spray and place oil side down onto the griddle or skillet. Sprinkle on the cheese and 1/4th of the chicken (2 1/2 ounces), layer on the second tortilla, oil side up. Brown the bottom of the quesadilla for 4-5 minutes and flip, cooking an additional 3-4 minutes or until browned. Serve immediately and with additional barbecue sauce, if desired.

Yield: 4 quesadillas.


Nutrition Information (per quesadilla): 373 calories; 8.8 g. fat; 55 mg. cholesterol; 833 mg. sodium; 38.8 g. carbohydrate; 2 g. fiber; 33.3 g. protein