Ingredients
8
8 servings
- •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
- •0.5 cup finely chopped celery
- •0.5 cup shredded carrot
- •1 cup prepared salsa
- •0.25 cup water
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.
Nutritional Facts
Per 8 servings
- Calories: 148
- Carbohydrate: 8g
- Fat: 2g
- Fiber: 2g
- Protein: 23g
- Sugar: 3g
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