Slow-Cooker Salsa Chicken

When you have a busy day & it is also hot & humid outside a crock pot recipe is your best solution.  It is so nice to put everything in the pot in the morning & it is magically done for supper.  Once again, this recipe comes to us from co-workers, Marcia & Tony Wilson.  You could serve it over rice, in tortilla shells or on buns.

                              

Slow-Cooker Salsa Chicken

2 pounds (32 ounces) chicken breasts, boneless & 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

½ cup celery diced fine

½ cup carrots, shredded

3 tablespoons sour cream, reduced fat

Directions

Place chicken in slow cooker.  Sprinkle taco seasoning over the meat then layer the vegetables & salsa on top.  Pour half cup water over the mixture, set on low & cook for 6-8 hours.  The meat is cooked when it shreds or reaches an internal temperature of 165F.  When ready to serve, break up the chicken with 2 forks then stir in sour cream.  Makes eight 1 cup servings.

Tupps Tidbits ~ if you have a large crock pot you could easily double this recipe, it will  also freeze well for left over’s but I would recommend not mixing in the sour cream if going to freeze it

We did not have celery to complete this recipe but it turned out wonderfully with out it.

This reminded us of the slightly seasoned shredded chicken you would find at Carlos O Kelly’s.  We are going to make this a “KEEPER”!