The rectangular dish was made by Jill Tortorella of Antioch Pottery, Antioch IL. Available at Local Pottery, Norwell MA

This recipe from Julia Powers couldn’t be easier! There are only two ingredients here, so she advises using both well-raised chicken and a good-quality salsa. If she can’t get locally made salsa at her farmers’ market she’ll reach for Green Mountain Gringo. Julia uses this easy fix as a filling for tacos, burritos, quesadillas, or even as a topping for salad. Just add your choice of accompaniments— like black beans, corn, shredded lettuce, sliced avocado, shredded cheese, pickled onion, roasted chiles, sliced radishes.

  • 4 boneless, skinless chicken breasts or thighs
  • 2 cups salsa

Place chicken in a slow cooker and cover with salsa. Cook on high for 4 hours or low for 6-8 hours; chicken should shred easily. Stir well before serving.

Serves 4 – 8, depending on application.

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