Slow Cooker Salsa Chicken
8 servings
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
Instructions
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.
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