Crock Pot BBQ Chicken & Pineapple Quesadillas

Slow cooked BBQ chicken, paired with fresh pineapple and shredded cheddar, all melted in a crispy tortilla quesadilla!

  • 8 wheat 10" flour tortillas
  • 1 lb. chicken breasts
  • 1 c. BBQ sauce
  • 1 c. onion diced
  • 4 c. fresh pineapple sliced thinly or substitute a large can of pineapple tidbits
  • 2 c. shredded cheddar
  • 1/2 c. BBQ sauce for spreading on tortillas
  • pan spray
  • cilantro - optional garnish


  1. Spray your Crock Pot with pan spray, and add the onions, chicken breasts and 1 c. BBQ sauce. Cook on high for 2 hours or low for 4 hours.
  2. Let the chicken cool for 10 minutes, then with two forks begin shredding the meat. Stir the mixture well to combine the meat and sauce.
  3. On each tortilla half, spread 1/2 c. meat mixture. On the other half, layer 1 Tbsp. BBQ sauce, 1/4 c. cheese and 1/2 c. pineapple slices. Fold the quesadillas together and spray each side with pan spray.
  4. Place quesadillas on a hot griddle or frying pan and cook on each side for 1-2 minutes until crispy.
  5. Remove from heat, and slice in three sections. Serve immediately.