Slow Cook Chicken:
Place chicken breasts in the crockpot. Sprinkle taco seasoning over the chicken. Add diced tomatoes with green chilies and salsa. Top with cream cheese cubes.

Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and shreds easily.

Shred & Stir:
Shred the chicken in the crockpot using two forks. Stir well until everything is creamy and combined. Stir in 1 cup of shredded cheese.

Assemble Quesadillas:
Spoon queso chicken mixture onto half of each tortilla. Sprinkle with extra cheese, then fold the tortilla over.

Grill Quesadillas:
Heat a skillet over medium heat and lightly coat with cooking spray or butter. Cook each quesadilla for 2–3 minutes per side, or until golden and crispy.

Serve:
Cut into wedges and serve warm with sour cream, guacamole, or salsa.