1-Slow-cooker (5-6 h): 1. Pat the thighs dry, then season both sides with the salt and pepper. 2. Place the chicken in the slow-cooker, drizzle the olive oil over it, and pour the salsa around the pieces. 3. Set to high and cook 5-6 hours, until the meat falls apart easily. 4. Using two forks, shred the chicken directly in the cooker, letting it rest in the salsa for extra flavor before serving.

2-Dutch-oven or heavy skillet (about 30 min): 1. Season the thighs as above. 2. Heat 2 Tbsp olive oil in a large skillet over high heat. 3. Add the chicken with tongs and sear 3 min per side, until a golden crust forms. 4. Add the salsa, cover tightly with a lid, reduce heat to medium and cook 25-30 min. Flip the pieces after 20 min for even cooking. 5. Turn off the heat, then shred with two forks.

3-Instant-Pot (pressure-cook): 1. Season the thighs. 2. Select Sauté on the Instant-Pot, add the olive oil and let it heat briefly. 3. Sear the chicken 3 min per side until browned. 4. Add the salsa, secure the lid, set the valve to Sealing, and choose the Poultry setting (about 12 min at high pressure). 5. Quick-release pressure, then shred the meat with two forks.