SLOW-COOKER SALSA CHICKEN!

By á-32

Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g — with Nancy Martin Callaway and Donna Pedone Bannister.

Ingredients

• 2 lbs. (32 oz.) chicken breasts, boneless and skinless
• 1 cup salsa, (homemade is best of course)
• 1 cup petite diced canned tomatoes (choose low-sodium or better stew some of your own!)
• 2 tbsp. taco seasoning
• 1 cup onions, diced fine
• 1/2 cup celery diced fine
• 1/2 cup carrots, shredded (you can leave these out if you are concerned about the carbs)
• 3 tbsp. sour cream, reduced fat (Or use greek yogurt!)

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.
Makes eight 1 cup servings.