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Salsa Chicken

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PREP TIME
20 min
COOKING TIME
360 min
TOTAL TIME
380 min
SERVINGS
8 servings
Dinner
Salsa Chicken
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
  • 1/2 cup finely chopped celery
  • 1/2 cup shredded carrot
  • 1 cup prepared salsa
  • 1/4 cup water
Instructions
1
Place boneless, skinless chicken breasts into a slow cooker. Sprinkle a blend of spices commonly used in Mexican cuisine, such as cumin and chili powder, over the chicken.
2
Layer a mixture of diced tomatoes, habaneros, onion, celery, and carrot over the chicken, in that order.
3
Add a spoonful of spicy salsa on top of the vegetable layer.
4
Pour enough liquid to cover the entire mixture in the slow cooker.
5
Cook on Low for 6-8 hours, or until the chicken becomes tender and falls apart easily.
6
Use a food thermometer to check that the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
7
Once cooked, use two forks to shred the chicken into bite-sized pieces.
8
Combine the shredded chicken with the salsa mixture, stirring until well combined.