After testing slow cooker BBQ chicken dozens of ways, I’ve found the perfect balance of tender chicken and melty cheese for these quesadillas. Crispy tortillas, gooey cheese, and flavorful BBQ chicken come together in minutes for a family-approved dinner that consistently gets rave reviews.

How I Make the Best BBQ Chicken Quesadillas with Slow Cooker Chicken

We are ranchers, which means we generally have beef 5-6 times a week. It’s what’s in our freezer, but every now and then I can sneak in some chicken to our weekly rotation. However, if I sneak in some chicken it has to be out of this world good, or else, I get complaints. So, you can rest assured, this BBQ chicken quesadilla recipe is dang good. Quesadillas are the best, because they’re simple. I wanted to keep it simple when making these BBQ chicken quesadillas. For weeks, I tested a BBQ chicken recipe that was both simple and delicious. I finally created it and it’s so good! Add that slow cooker chicken to some crispy tortillas with a drizzle of your favorite BBQ sauce and smother it in cheese, then dip it in ranch, and you have yourself the best BBQ chicken quesadillas.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Ingredient Notes and Tips

Below is a list of the ingredients used in this recipe, along with some helpful tips and notes that might answer questions or make the recipe even easier to follow.

Chicken Breasts – Boneless skinless chicken breasts work great for this recipe, but chicken thighs can also be used for a slightly juicier result. You can even use frozen chicken breasts—just allow extra cooking time in the slow cooker.
Ketchup
Brown Sugar
Apple Cider Vinegar
Brown Sugar
Worcestershire Sauce
Honey – You might wonder why I use both brown sugar and honey in my BBQ sauce. Brown sugar adds a deep, rich sweetness thanks to the molasses, while honey brings a lighter, smoother sweetness. Together, they create a perfectly balanced, thick, and sticky sauce that clings beautifully to the chicken.
Cheese – If you want, you can add shredded cheese to these sandwiches. My boys think cheese should be smothered on every single thing, so we add it to these sandwiches too.
Tortillas – I use flour tortillas instead of corn tortillas for these quesadillas because they’re more pliable and hold the filling together better. Flour tortillas also crisp up nicely in the pan while staying soft enough to wrap around gooey cheese and tender BBQ chicken, making every bite perfectly melty and easy to eat. However, if you are gluten free, you can use corn tortillas.
Sweet Baby Rays BBQ Sauce – This is our favorite BBQ sauce and it’s gluten free.

seasonings

Kosher Salt
Minced Garlic
Onion Powder
Pepper

Tools You’ll Need

Recipe for BBQ Chicken Quesadillas

Place chicken breasts in the bottom of a slow cooker.
Mix sauce ingredients together and pour over top of chicken.
Cover and cook on low for 6-8 hours.
30 minutes before serving, remove chicken and shred.
Return chicken to slow cooker. Let cook an additional 30 minutes on low.
Place a tortilla on a preheated griddle or skillet and evenly spread your desired amount of cooked BBQ chicken over the top.
Sprinkle a generous layer of shredded cheese, then drizzle with BBQ sauce. Cook for 1–2 minutes, until the cheese begins to melt, then fold the tortilla in half.
Continue cooking, flipping once more, until the tortilla is golden brown and crispy and the cheese is fully melted.
Repeat with the remaining tortillas to make as many quesadillas as you like.
Remove from the griddle, slice if desired, and serve warm.
Enjoy!

Gluten Free BBQ Chicken Quesadillas

For each recipe, I love to add gluten free modifications if possible. Below are tips to make this recipe gluten free:

This slow cooker shredded BBQ chicken recipe is gluten free! I do always caution however, that you check to make sure that the ingredients YOU are using are indeed gluten free. Obviously, the flour tortillas would not be gluten free so you would want to use corn tortillas instead. Please also check your BBQ sauce to make sure it is gluten free.

Storage and Reheating

Storage:

Store leftover quesadillas in an airtight container in the refrigerator for up to 3–4 days. You can also assemble them ahead of time, keep them covered in the fridge, and reheat when ready.

Reheating:

Skillet: Reheat over medium heat for 2–3 minutes per side until warmed through and the tortilla is crispy.
Air fryer: Place quesadillas in the air fryer at 325°F for 3–5 minutes until hot and golden.
Microwave (quick option): Heat for 30–45 seconds, though the tortilla may be slightly softer than skillet or air fryer.

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