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.