SLOW-COOKER SALSA CHICKEN

SLOW-COOKER SALSA CHICKEN 2 lbs. (32 oz.) chicken breasts, boneless and skinless 1 cup salsa, homemade or purchased 1 cup petite diced canned tomatoes (choose low-sodium) 2 tbsp. taco seasoning 1 cup onions, diced fine 1/2 cup celery diced fine 1/2 cup carrots, shredded 3 tbsp. sour cream 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. Makes eight 1 cup servings.