Slow Cooker Salsa Chicken

 Slow Cooker Salsa Chicken jpg


  • 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


  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.