A slow cooker makes a crazy amount of fun possible and, more important, stupidly easy recipes. Sometimes I like to use the slow cooker to make an entire meal—like a stew—and sometimes I like to use it to make really tender meat for a dish I’m going to prepare later, such as this quesadilla. Pulled chicken is so simple to make, and it’s the perfect protein for a quickand- easy quesadilla. It’s a great idea to get the chicken going in your slow cooker in th
– ½ red onion.
– 1 small green chile.
– 2 medium-size chicken thighs (about 5 oz [140 g] each).
– Pinch of salt.
– Pinch of black pepper.
– Pinch of granulated garlic.
– Pinch of ground cumin.
– 1 cup (254 g) canned black beans, with their liquid.
– ½ cup (120 ml) water.
– 1 (12-in [30-cm]) flour tortilla.
– ½ cup (56 g) shredded Monterey Jack cheese.
– ½ vine-ripe tomato.
Step 2: Once your chicken is ready, preheat the oven to 375°F (191°C). Put the tortilla on a baking sheet. Using a fork, remove the skin from the chicken thighs and pull the chicken off the bone. Put the pulled chicken, beans, onions and peppers on one half of the tortilla. Add the cheese, spreading it evenly across the chicken and veggies. Last, dice the tomato and put that on top of the cheese. Fold the tortilla so that it is a half-moon, fully stuffed, and bake for 15 to 20 minutes. Once the cheese is completely melted, you’re ready to eat.