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
Local Offers
Change
Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code?
Advertisement
Directions
- 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.
