In your slow cooker, combine the boneless skinless chicken breasts, one cup of salsa, taco seasoning, garlic powder, onion powder, lime juice, and half a teaspoon of salt. If using diced green chiles or optional black beans and corn, add those as well. Stir everything together for an even distribution.

Cover the slow cooker with its lid and set it to cook on LOW for 6 to 7 hours or HIGH for 4 hours. The chicken is done when it shreds easily with a fork.

Carefully remove the lid and use two forks to shred the chicken directly in the slow cooker. Mix the chicken with the savory juices for flavor.

Stir in the shredded cheddar or Monterey Jack cheese, allowing it to melt and combine with the chicken mixture.

Take a large flour tortilla and spoon a generous amount of the chicken filling onto one half. Fold to create a half-moon shape. Repeat with remaining tortillas.

Heat a skillet over medium heat and add a touch of oil. Cook each quesadilla for about 2 minutes on one side until golden brown, then flip and cook for an additional 2 minutes.

For an extra crisp finish, preheat your oven to 400°F and transfer the cooked quesadillas onto a baking sheet. Bake for 8-10 minutes until crisp.