A sentence I never imagined I'd utter: I'm a fool for shredded meat. I'm a bigger fool for shredded meat made in the slow cooker, which does all of the work of breaking down the connective tissue so I just come along at the very end of cooking, and have at it with a couple of forks. Nothing could be easier. Over the past few months, I've been slow cooking and shredding lots of chicken, rolling and stuffing it into sandwiches, tortillas and pitas. One of my favorite variations, these tomatillo chicken and black bean tacos, starts with store-bought tomatillo salsa. Fresh tomatillos are hard to find in my small Rhode Island town; neither the markets nor farmstands have them, so good quality, all-natural salsa is a great option, and it's something I always have in the pantry.