Slow Cooker Salsa Chicken
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
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Instructions
- 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.
Source
Original recipe: View Original