Recipe submitted by Jeanette Nessett, a registered dietitian nutritionist and a community outreach specialist with the Lifespan Community Health Institute.
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- 1 cup salsa
- 1 cup petite, diced, canned low-sodium tomatoes
- 1 cup onions, diced
- 1/2 cup water
- 1/2 cup celery, diced
- 1/2 cup carrots, shredded
- 2 tbsp. taco seasoning
- 3 tbsp. reduced fat sour cream
Directions
Yields: Eight servings
Time: Six to eight hours (total)
Place both of the chicken breasts in a slow cooker. In layers, add in the taco seasoning, vegetables, and salsa on top of the meat. Pour 1/2 cup water over top. Set slow cooker on low for six to eight hours.
The dish will be cooked when it shreds apart easily or reaches an internal temperature of 165 degrees Fahrenheit. To shred chicken, pull apart using two forks. Stir in sour cream.
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