Begin by gathering all your ingredients for the Chicken Quesadillas filling. In a slow cooker, combine the boneless skinless chicken breasts, salsa, taco seasoning, garlic powder, onion powder, lime juice, and salt. If you're using optional diced green chiles, corn, or black beans, add them now for extra flavor and nutrition.

Cover the slow cooker with its lid and set it to cook on LOW for 6-7 hours or on HIGH for 4 hours. The chicken is done when it reaches an internal temperature of 165°F and is easily shredded with a fork.

Once the chicken is tender, carefully shred it directly in the slow cooker using two forks. Mix it thoroughly with the cooking juices.

Sprinkle the shredded cheese over the chicken mixture while it’s still warm. Gently fold and mix it in until it melts.

Lay a large flour tortilla on a flat surface. Spoon a generous amount of the delicious filling onto one half of the tortilla. Carefully fold the other half over the top.

Preheat a skillet over medium heat. Add a little cooking oil, then place the folded quesadilla in the skillet. Cook for about 2 minutes on each side, or until golden brown.

Once cooked, carefully remove the quesadillas from the skillet and let them cool slightly before slicing. Serve warm with your favorite sides.