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 more straightforward! 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. Add your choice of accompaniments— like black beans, corn, shredded lettuce, sliced avocado, shredded cheese, pickled onion, roasted chiles, and sliced radishes.
- 4 boneless, skinless chicken breasts or thighs
- 2 cups salsa
Place chicken in a slow cooker or crockpot 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 the application.
