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Slow cook
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Cook thawed chicken with tomatillo salsa, onion, and cumin, then shred it for tacos and bowls.
The cooker needs accumulated heat and steam. Check the chicken close to the expected finish instead of lifting the lid repeatedly.
If the cooker runs hot, begin checking earlier without assuming visual shreddability proves safety.
Cool the chicken and sauce in shallow containers within two hours and refrigerate.
Reheat leftovers to 165 degrees using a stove, microwave, or oven rather than starting cold in the slow cooker.
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This is the one to buy for most people because it nails the core job of a slow cooker: steady low-and-slow results without babysitting.
The All-Clad is the upgrade for shoppers who want a higher-end, traditional slow cooker from a premium cookware brand.
Safety note: Keep raw poultry separate from toppings and tortillas, then wash hands, utensils, and surfaces before serving.
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