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
• 0.5 cups finely chopped celery
• 0.5 cups shredded carrot
• 1 cup prepared salsa
• 0.25 cups water

Instructions

1. 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. 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. 3 Shred the chicken with 2 forks and stir with the salsa mixture.

Nutrition per serving