Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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It's not rocket science that slow-cooked food tastes good—it's given time to build maximum flavor. Fortunately, the effort to prepare it in this case is minimal. Chicken thighs, a forgiving choice, get tender to the point that they're easily shredded. When incorporated into the cooking liquid, there's no need for extra condiments, save cilantro and onions for a bit of brightness on top.
The salsa that serves as the base of this dish incorporates lemon juice instead of lime. I find it works particularly well, but feel free to use the latter in its place if you prefer.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.