Begin by placing the chicken, taco seasoning, and salsa into your slow cooker.
Set the slow cooker to low for 4 to 6 hours. This allows the chicken to cook until it becomes tender and easy to shred.
After the chicken is fully cooked, add the queso to the slow cooker. Use two forks to shred the chicken directly into the cheese, mixing everything together until well combined.
Now it’s time to assemble the quesadillas! Spread the chicken mixture evenly onto half of each tortilla. Then, sprinkle a generous handful of shredded cheese over the chicken and fold the tortilla over to create a half-moon shape.
Heat a large skillet or griddle over medium-high heat. Place the assembled quesadillas onto the skillet and cook for about 3 minutes on each side, until they are golden brown and crispy.
Once cooked to perfection, remove the quesadillas from the skillet and cut them into individual pieces.
Serve the quesadillas hot, and don’t forget optional toppings like sour cream and guacamole for some extra indulgence