Toppingsred onion, green onion, lettuce, bbq sauce, ranch dressing, etc.
Place chicken into slow coooker with the BBQ sauce and dry ranch dressing mix, stir. Cook on low for 7-8 hours or on high for 4-5 hours.
When the chicken has finished cooking, remove from slow cooker and shred, set aside.
Heat the olive oil in a large skillet over medium heat. Place one corn tortilla in the skillet, sprinkle with about 1 Tablespoon of shredded cheese, and top with another tortilla. Cook until golden brown, flip the tortilla over and cook until golden brown on the other side. While cooking the second side of the tortilla, you can use tongs to fold the tortilla in half to give it a "taco" shape. Sprinkle with salt as desired.
Repeat steps above with remaining tortillas until you have 8 quesadilla tacos total.
Stuff tacos with shredded chicken and toppings as desired.