Slow Cooker Salsa Chicken

Ingredients:

• 2 pounds skinless, boneless chicken
  
• Sea Salt season to taste
  
• Pepper season to taste
  
• 1 cup finely chopped onion
  
• 1/2 cup finely chopped celery
  
• 1/2 cup shredded carrot
  
• 2 cup Bella Sol Gourmet Salsa
  
• 1/4 cup water
  

Directions:

1. Put chicken into the crock of a slow cooker. Sprinkle salt and pepper over the chicken. Layer onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
   
2. Cook on Low until the chicken is easily shredded, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
   
3. Shred the chicken with 2 forks and stir with the salsa mixture.
   
4. Serve over rice or as a taco or tostada filler.