• 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)

Directions

1. Add about 1/3 of the salsa to the Crock-Pot.
2. Place chicken breasts on top of the salsa.
3. Sprinkle the taco seasoning evenly over the chicken.
4. Mix all of the vegetables and garlic in a bowl and then spread them out them over the chicken.
5. Pour the remaining salsa over everything.
6. 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.
7. 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.
8. 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)
9. Serve with some avocado and/or sour cream if you like.

Credit: Katie at Survival Fitness