Ingredients
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2 pounds skinless, boneless chicken
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2 tablespoons taco seasoning mix
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1 cup diced tomatoes with habaneros (such as RO*TEL® Hot)
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1 cup finely chopped onion
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½ cup finely chopped celery
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½ cup shredded carrot
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1 cup prepared salsa
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¼ cup water
Directions
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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.
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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).
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Shred the chicken with 2 forks and stir with the salsa mixture.
Cook’s Note
This is great for filling tacos and burritos or even as the meat for a tortilla soup. For a low-carb option, just serve in a bowl, similar to a stew, and top with grated cheese, sour cream, cilantro, and chopped scallions. Use your imagination to create other menu ideas.
Nutrition Facts (per serving)
148 | Calories |
2g | Fat |
8g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 148 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 4% |
Cholesterol 59mg | 20% |
Sodium 540mg | 23% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 2g | 5% |
Total Sugars 3g | |
Protein 23g | 46% |
Vitamin C 5mg | 5% |
Calcium 35mg | 3% |
Iron 1mg | 6% |
Potassium 346mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.