Crock-Pot Salsa Chicken
- 4 boneless skinless chicken breasts
- 16-24 oz salsa (used 24)
- 1 packet taco seasoning
- 1/2 cup of shredded or chopped carrots (buying matchstick cut carrots worked great)
- 1/2 cup chopped celery (used one stalk/rib)
- 1/2 cup of well chopped sweet (Vidalia) onion
- 1 chopped hot pepper (used 2 jalapeño peppers)
- 1/2 cup chopped sweet pepper (used 1/2 of an orange bell pepper)
- Minced garlic to your taste (optional)
- 1/3 cup water (optional)
- Avocado on the side (optional)
- Sour cream on the side (optional)
- Add about 1/3 of the salsa to the Crock-Pot.
- Place chicken breasts on top of the salsa.
- Sprinkle the taco seasoning evenly over the chicken.
- Mix all of the vegetables and garlic in a bowl and then spread them out them over the chicken.
- Pour the remaining salsa over everything.
- Add the water. You can add the water to the emptied salsa jar and shake it up to get everything out. I’d probably skip the water next time I make this though because there is enough liquid from the salsa, especially if you use a 24 oz jar.
- Set the Crock-Pot to low and cook for 6-8 hours. The chicken is done when you can easily pull it apart with forks, spoons, tongs, or whatever you have handy. I had it in there for about 6 hours and 45 minutes.
- Either shred the chicken in the Crock-Pot and mix everything together, or cut the breasts into your preferred serving sizes. (As you can see in the picture, I shredded the chicken)
- Serve with some avocado and/or sour cream if you like.
Credit: Katie at Survival Fitness