This easy and flavorful Dutch Oven Shredded Chicken will quickly become a household favorite! With minimal ingredients and a hands-off cooking process, you can enjoy tender, juicy chicken in just 30 minutes!
This simple recipe is one of my favorite ways to cook a batch of chicken. Everything cooks in a large Dutch oven, and it's much faster than using a slow cooker. I prefer to use an enameled heavy-bottomed Dutch oven, as it retains heat so well which makes it great for braising or poaching meats.
This recipe is great because it’s simple, flavorful, and perfect for meal prep. Once you try it, you’ll see how easily it fits into your weekly rotation!
You can use this shredded chicken to make taco bowls, California Chicken Salad, chicken tacos, Green Chili Chicken Enchiladas, or even a comforting bowl of Chicken Noodle Soup.
If you are looking for more Dutch oven recipes check out my Dutch Oven Barbacoa, Lasagna Soup With Cottage Cheese, or Dutch Oven Meatloaf.
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Why You'll Love This Recipe
- Quick And Easy: While you can make this in a slow cooker, I don't love how long that takes. This method is perfect for when you need your chicken ready in 30 minutes.
- Great For Meal Prep: Make a batch on the weekend and use it for meal prep all week long. It's perfect for a quick lunch or adding to your main dinner dish.
- Versatile: Mix up the seasonings you use, or top it with some BBQ sauce for extra flavor.
Ingredients
- Avocado Oil: I like using a little bit of avocado oil to coat the poultry. Avacado has a higher smoke point than olive oil, but feel free to use either.
- Chicken Breasts: Look for organic pasture-raised boneless skinless chicken breasts. We order ours online from Butcher's Box. I also recommend stocking up at the grocery store when they go on sale.
- Garlic Powder And Onion Powder: I like to add just a little bit of basic seasoning to add flavor. I don't like going overboard here, as I prefer to keep the seasonings a bit more general so I can use it in a wide variety of meals all week.
- Sea Salt And Black Pepper: One way to keep your chicken from being bland, is by seasoning it generously with some salt and pepper! You could even use Truffle salt for an elevated touch.
- Chicken Broth: I add a little bit of broth for extra moisture. You can use a good quality storebough brand like Kettle And Fire, or use my Homemade Bone Broth.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Spices: I often like to add cumin, smoked paprika, and chili powder for a Mexican twist.
- Herbs: Try adding your favorite dried herbs to the chicken for a boost of flavor.
- Chicken Thighs: If you prefer dark meat, you can swap boneless skinless chicken thighs for a richer flavor.
- Onions: Feel free to add in some sliced yellow onion for extra flavor and moisture.
How To Make Shredded Chicken In A Dutch Oven
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your oven to 350 degrees f.
Step 2. Place the chicken breasts in the bottom of the Dutch oven and toss them with the avocado oil, garlic powder, onion powder, sea salt, and pepper.
Step 3. Add the stock to the chicken and place the lid on the Dutch oven. Place it in the preheated oven and bake for 30 minutes or until it reaches an internal temperature of 165 degrees f.
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Step 4. Remove the cooked chicken breasts from the Dutch oven and shred your meat. You can shred it by either using a stand mixer with the paddle attachment, a hand mixer, or use two forks to pull apart the chicken.
Step 5. After the chicken has been shredded, pour the remaining liquid from the Dutch oven over the chicken and toss to combine.
Expert Tips And Notes
- Save The Juices: Mixing the shredded chicken with the cooking liquid keeps it flavorful and moist.
- Sear For More Flavor: You can sear the chicken breast for additional flavor if you'd like! Searing creates those tasty browned bits at the bottom of the pan that adds so much flavor.
- Double The Recipe: This recipe requires such little effort that you can double it and use it in different ways all week.
Serving Suggestions For Dutch Oven Pulled Chicken
You can make so many delicious meals with the leftover shredded chicken. Here are a few options for you!
- Casseroles and Mexican Dishes: Use this pulled chicken in hearty meals like nachos, gluten-free enchiladas, burritos, or casseroles. Pair with refried beans, Mexican rice, sour cream, or fresh guacamole to complete the dish.
- Sides: Pair with white rice, roasted sweet potatoes, or a crisp garden salad to round out your plate. For a comfort food pairing, try buttery cottage cheese mashed potatoes, Mushroom Saffron Risotto, or creamy cottage cheese mac and cheese.
- Bowls, Wraps, And Sandwiches: Experiment by making BBQ chicken sandwiches or wraps. Add the pull-apart chicken to a bowl with greens tossed with chipotle Caesar dressing, rice, and your favorite toppings for a quick lunch.
- Pizza Topping: Sprinkle the chicken onto your favorite pizza crust along with barbecue sauce, red onion, and mozzarella for a BBQ chicken pizza.
Storage And Reheating
- Storage: Allow the chicken to cool and then place it in an airtight container. You can store it in the fridge for 3-4 days.
- Freezing: You can freeze the leftover chicken in a freezer-safe container for up to three months. Defrost it in the freezer before using it.
- Reheating: Warm in a skillet over medium heat with a splash of broth to keep it moist, you can also pop it in the oven at 300 degrees for 5-10 minutes.
Recipe FAQs
The added broth helps keep the meat moist. Also, be sure not to overcook it. Once done, mix the shredded chicken with the cooking juices.
Yes!, but make sure to thaw it completely first. This will ensure it cooks evenly.
I recommend shredding your chicken when it's warm. It will fall apart much easier.
Yes, both names can be used interchangeably.
Other Related Chicken Recipes
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Dutch Oven Shredded Chicken
Ingredients
- 1 tablespoon Avocado Oil
- 1 lb Chicken Breasts boneless skinless
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- ¼ cup Chicken Stock
Instructions
- Preheat your oven to 350 degrees f.
- Place the chicken breasts in the Dutch oven and toss them with the avocado oil, garlic powder, onion powder, sea salt, and pepper.1 tablespoon Avocado Oil, 1 lb Chicken Breasts, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, 1 teaspoon Sea Salt, ½ teaspoon Black Pepper
- Add the stock to the chicken and place the lid on the Dutch oven. Place it in the preheated oven and bake for 30 minutes or until it reaches an internal temperature of 165 degrees f.¼ cup Chicken Stock
- Once the chicken is cooked, remove it from the Dutch oven and either use a stand mixer or two forks to shred it.
- After shredding the chicken, pour the remaining liquid from the Dutch oven over it and toss to combine.
Notes
- Save The Juices: Mixing the shredded chicken with the cooking liquid keeps it flavorful and moist.
- Sear For More Flavor: You can sear the breast for additional flavor if you'd like! Searing it creates those tasty browned bits at the bottom of the pan that add so much flavor.
- Double The Recipe: This recipe requires such little effort that you can double it and use it in different ways all week.
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