Slow Cooker Salsa Chicken


  • 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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  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.
  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).
  3. Shred the chicken with 2 forks and stir with the salsa mixture.

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