Slow Cooker Salsa Chicken - Secretsfrommyapron

Ingredients

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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