Slow Cooker Salsa Chicken

Ingredients

• 0.5 cup carrots shredded
• 0.5 cup celery finely chopped
• 2 pounds meat from a rotisserie chicken boneless skinless
• 1 cup onion finely chopped
• 1 cup salsa prepared
• 2 tablespoons taco seasoning 
• 1 cup tomatoes diced with habaneros (such as ro*tel® hot)
• 0.3 cup water 

Equipment

• kitchen thermometer
• slow cooker

Directions

1. Put chicken into the crock of a slow cooker.
2. Sprinkle taco seasoning over the chicken.
3. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa.
4. Pour water over the entire mixture.
5. 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).
6. Shred the chicken with 2 forks and stir with the salsa mixture.