Whether you live alone, with a partner, or have a family large or small, we all have to eat. Most of us are also just trying to make it through each day the best we can. Juggling child care, remote work, self-care (what’s that?), and everything else that is making the world so heavy right now, do yourself a favor and make dinner a little easier. Braised chicken or, as I tenderly like to call it, dump chicken, has become one of my quick back pocket dinners to toss or dump together in the afternoon (usually during nap time) and enjoy for at least two meals. Sear, dump, leave it, shred it, and leave it again. I have yet to make this in a slow cooker or instapot but, if you have one, I bet it would work great.

Dump Chicken and Pinto Bean Tacos

6 servings

2 tbsps olive oil
3 pounds organic chicken breast or thighs
6 cloves garlic, minced
2 teaspoons turmeric
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon chili powder
Salt and pepper
1 16 oz jar mild salsa
1 18 oz jar crushed tomatoes
1 16 oz can pinto beans, drained
Serve with: corn tortillas, avocado, cilantro, shredded jack cheese, and/or corn and avocado salsa (recipe below)

1. Warm olive oil in a Dutch oven over medium heat . Salt and pepper chicken. Add chicken to the pot and sear both sides until brown.

2. Add garlic, spices, salsa, and crushed tomatoes to the chicken, mix, and bring to a boil. Cover and reduce to a simmer and let cook for 1 to 2 hours.

3. Transfer chicken to a plate. Shred with two forks. Add shredded chicken back to the pot along with the pinto beans. Simmer uncovered for an additional 15 minutes.

4. Serve with your favorite tortillas and garnishes.