2 lbs. chicken breasts, boneless/skinless
1 cups salsa, homemade or purchased
1 cup petite diced canned tomatoes (low- sodium)
2 Tbsp. taco seasoning
1 cup onions, diced fine
½ cup celery, diced fine
½ cup carrots, shredded
3 tbsp. sour cream, reduced fat
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.
1 cups salsa, homemade or purchased
1 cup petite diced canned tomatoes (low- sodium)
2 Tbsp. taco seasoning
1 cup onions, diced fine
½ cup celery, diced fine
½ cup carrots, shredded
3 tbsp. sour cream, reduced fat
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.