Preparation Steps

• Place chicken breasts in a crockpot.
• Add cream cheese, queso dip, and Rotel to the crockpot.
• Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is easily shredded.
• Shred chicken with two forks.
• Heat vegetable oil in a large skillet over medium heat. Place one tortilla in the skillet, add a generous amount of chicken mixture to one half of the tortilla, and fold the other half over to create a quesadilla. Cook for 2-3 minutes per side, or until golden brown and cheese is melted. Repeat with remaining tortillas and chicken mixture.
• Cut quesadillas into wedges and serve immediately.