Crock pot BBQ Chicken & Pineapple Quesadillas - Easy & Healthy Weeknight Dinner Idea
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Crock Pot BBQ Chicken & Pineapple Quesadillas

Slow cooked BBQ chicken, paired with fresh pineapple and shredded cheddar, all melted in a crispy tortilla quesadilla!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Entree
Cuisine: American
Author: Danielle | Krafted Koch


  • 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


  • 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.
  • 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.
  • 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.
  • Place quesadillas on a hot griddle or frying pan and cook on each side for 1-2 minutes until crispy.
  • Remove from heat, and slice in three sections. Serve immediately.