• 2 pounds skinless, boneless chicken
  • 2 tablespoons taco seasoning mix
  • 1 cup diced tomatoes with habaneros (such as RO*TEL® Hot)
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • ½ cup shredded carrot
  • 1 cup prepared salsa
  • ¼ cup water
  • Directions

  • Step 1

    Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.


  • Step 2

    Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).

  • Step 3

    Shred the chicken with 2 forks and stir with the salsa mixture.

  • Cook's Notes:

    As a low-carb option just serve in a bowl, similar to stew, and top with grated cheese, sour cream, cilantro, and chopped scallions.

    Great for filling tacos and burritos or even as the meat for a tortilla soup. Use your imagination to create other menu ideas.

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