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.
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).
Shred the chicken with 2 forks and stir with the salsa mixture.
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.
Source: Read Full Article