Slow Cooker Salsa Chicken - cooking recipe

Ingredients

2 pounds skinless, boneless chicken
2 tablespoons taco seasoning mix
1 cup diced tomatoes with habaneros (such as RO*TEL(R) Hot)
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup shredded carrot
1 cup prepared salsa
1/4 cup water

Preparation

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.
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).
Shred the chicken with 2 forks and stir with the salsa mixture.