Slow Cooker Cheesy Chicken Quesadillas

Ingredients:
-4 chicken breasts (mine were frozen)
-1 (14 oz) can diced tomatoes (I have also used a can of Rotel instead), undrained
-1 small can (I think it's 4 oz) green chilis
-1 (8 oz) package cream cheese
-Tortillas
-Monterrey Jack cheese (or your favorite kind of cheese)
-2 Tablespoons melted butter (or olive oil)

Directions:
-Spray your slow cooker with non-stick cooking spray (or use the easy crock pot liners)
- Place your chicken breasts in the slow cooker
-Dump in the diced tomatoes, green chilis, and cream cheese
-Cook for 6-8 hours on LOW o 3-4 hours on HIGH

-Once the chicken is cooked, take the chicken out and shred
-Return chicken to slow cooker (mix it in and it will absorb some of the juices so it's not so runny)
  and keep warm until ready to make quesadillas
*To make quesadillas:
-heat a skillet over medium heat
-Top half of each tortilla with cheese and a scoop of the chicken mixture
-Fold the tortilla over and press down
-Lightly brush melted butter (or olive oil) on both sides
-Cook two filled tortillas at a time (3-4 minutes each; until they are golden brown), turning once.
Serve with your favorite salsa, guacamole, and sour cream.

Adapted from: http://www.sixsistersstuff.com/2012/04/slow-cooker-cheesy-chicken-quesadillas.html