All you need are these simple ingredients to make this slow cooker salsa chicken — good salsa and chicken!
2 pounds skinless, boneless chicken
2 tablespoons taco seasoning mix
1 cup diced tomatoes with habaneros (such as RO*TEL(R) Hot)
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup shredded carrot
1 cup prepared salsa
1/4 cup water
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.
Try using a liner in your slow cooker for easier cleanup.