Crock Pot Salsa Chicken

By á-7031

Shredded chicken served in taco shells.

Ingredients

• 2 pounds (32 ounces) chicken breasts, boneless and skinless
• 1 cup salsa, homemade or purchased
• 1 cup petite diced canned tomatoes (choose low-sodium)
• 2 tablespoons Taco Seasoning
• 1 cup onions, diced fine
• 1/2 cup celery diced fine
• 1/2 cup carrots, shredded
• 3 tablespoons sour cream, reduced fat

Details

Servings 8
Cooking time 6mins

Preparation

Step 1

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.