Slow Cooker Salsa Chicken

Ingredients

• 2 pounds skinless, boneless chicken
• 2 tablespoons taco seasoning mix
• 1 cup diced tomatoes with habaneros (such as Rotel Hot)
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup shredded carrot
• 1 cup prepared salsa
• 1/4 cup water

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.