Servings: 8- 1 cup servings

2 lb ) chicken breasts, boneless and skinless 2 lb ) chicken breasts, boneless and skinless
1 cup salsa 1 cup salsa
1 cup petite diced canned tomatoes (choose low-sodium) 1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp taco seasoning 2 tbsp taco seasoning
1 cup onions, diced fine 1 cup onions, diced fine
0.5 cup celery diced fine 0.5 cup celery diced fine
0.5 cup carrots, shredded 0.5 cup carrots, shredded
3 tbsp sour cream, reduced fat 3 tbsp sour cream, reduced fat

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 to 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.