This easy Dutch Oven Shredded Chicken is tender, juicy, and packed with flavor - all in about 30 minutes! Made in one pot with clean, real-food ingredients, it's perfect for tacos, salads, or meal prep.
If you've ever ended up with bland or dry shredded chicken, this recipe is about to change that. Cooking shredded chicken in a Dutch oven locks in steam and flavor, giving you perfectly juicy meat every single time, with almost no effort.
After years of nutrition coaching, I've learned that quality ingredients make the biggest difference, and this recipe proves it. You only need a few simple, real-food staples and one pot, which means easy cleanup, quick results, and a meal that's endlessly versatile.
I started making Dutch oven pulled chicken after realizing it turns out more flavorful than slow cooker chicken and takes half the time. The heavy lid traps moisture, keeping the chicken tender while infusing it with seasoning from the broth.
Now, I make a batch almost every week. It's one of those real-food staples that just works, juicy, adaptable, and perfect for meal prep. One day I'll use it in my Mexican Chicken Salad, the next it's folded into tacos or added to my Sourdough Chicken Pot Pie. It's exactly the kind of simple, flavorful recipe that makes home cooking feel easy again.
If you are looking for more Dutch oven recipes, check out my Dutch Oven Barbacoa, Lasagna Soup With Cottage Cheese, Dutch Oven Chili, Stuffed Cabbage Rolls, or Dutch Oven Meatloaf.
Jump to:
Ingredients You'll Need
- Avocado Oil: I like using avocado oil for its high smoke point and neutral flavor, it lets the chicken's natural taste shine. It also coats the meat beautifully, helping the seasonings stick while locking in moisture as it bakes. When I'm out, I'll sometimes use olive oil, but avocado oil gives me the best texture for braising or roasting. Look for cold-pressed or expeller-pressed options from brands like Chosen Foods or Primal Kitchen, both use clean sourcing and zero additives.
- Chicken Breasts: Choose organic, pasture-raised boneless skinless chicken breasts whenever possible. The quality of the chicken makes a huge difference in flavor and tenderness. I usually order mine from ButcherBox because their chicken is pasture-raised and never treated with antibiotics. If you prefer dark meat, boneless thighs are a great alternative and tend to be a bit more forgiving if slightly overcooked.
- Garlic Powder & Onion Powder: These two pantry staples bring a gentle depth of flavor without being overpowering, perfect for keeping the seasoning flexible so the shredded chicken can work in tacos, soups, and salads later in the week. I stick to clean brands like Frontier Co-Op or Simply Organic since they don't include anti-caking agents or fillers.
- Sea Salt & Black Pepper: Don't underestimate the basics. Salt doesn't just make food salty - it enhances the natural flavor of the chicken. I use fine sea salt or occasionally truffle salt for a more elevated twist. Freshly cracked black pepper adds a light spice and aroma that rounds everything out. Season generously; under-seasoned chicken is the quickest way to end up with a bland dish.
- Chicken Broth: A splash of broth keeps the chicken juicy and adds savory depth. If I have some on hand, I'll use my Homemade Rotisserie Chicken Bone Broth for extra flavor and collagen, but a clean store-bought version works just as well. I recommend Kettle & Fire Bone Broth, it's made with organic ingredients and slow-simmered for rich, restaurant-quality flavor. You can also use filtered water in a pinch, though the broth gives that signature "cooked-all-day" taste.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
One of the best things about this recipe is how adaptable it is. Once you know the basic method, you can tweak the flavors to fit any craving or weeknight plan. Here are some of my favorite ways to change it up:
- Spices: When I'm in the mood for something with a little kick, I add a teaspoon of smoked paprika, a pinch of cumin, or even chili powder. That combo gives the chicken a smoky, Tex-Mex feel - especially good for tacos or burrito bowls. For something more comforting, try Italian seasoning or herbes de Provence. It's a simple way to transform the base flavor without changing the process.
- Herbs: Dried herbs like oregano, thyme, or rosemary can give your chicken more depth, but if you have fresh herbs on hand, even better. A handful of chopped parsley or cilantro stirred in at the end adds a burst of freshness and color.
- BBQ Version: For a family-favorite twist, shred the cooked chicken and toss it in your favorite BBQ sauce. I like Primal Kitchen or The New Primal since they're made with real ingredients and no refined sugar. Serve it on a toasted bun with American coleslaw for a quick dinner that tastes like you spent all day cooking.
- Chicken Thighs: If you prefer dark meat, swap in boneless, skinless chicken thighs. They have a little more fat, which keeps them extra juicy and flavorful. They're also more forgiving if you accidentally cook them a few minutes too long - a great choice for meal prep.
- Onions or Garlic Cloves: You can build even more flavor by adding a few slices of yellow onion or a couple of smashed garlic cloves to the broth before baking. They'll soften and melt into the cooking liquid, giving it a deeper, richer taste that coats the shredded chicken beautifully.
- Different Cooking Liquids: Chicken broth gives this dish a savory base, but you can change the flavor profile entirely by using salsa, coconut milk, or a splash of white wine, depending on what you're making. For example, salsa turns it into a taco-ready pulled chicken, while coconut milk creates a richer, slightly creamy texture that works perfectly for curry-inspired bowls.
- Flavor Boosters: Add a squeeze of fresh lime juice or a drizzle of olive oil over the shredded chicken before serving to wake up the flavors. I'll sometimes sprinkle a little flaky sea salt or fresh cracked pepper on top for that "just finished" touch.
How To Make Dutch Oven Shredded Chicken
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.
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.
Save This Recipe! 📧
We'll email this post to you, so you can come back to it later!
Nadia's Expert Tips And Tricks
- Mix the juices back in, don't skip it. Once you shred the chicken, pour that flavorful broth from the Dutch oven right back over the top. It's what keeps the meat juicy and flavorful. I always do this step even if I'm freezing it for later - it reheats so much better this way.
- Don't overcook - check the temperature early. Chicken dries out fast, especially if it cooks for too long. Start checking for doneness at around 25 minutes and pull it once it hits 165°F. I use an instant-read thermometer every single time. It's one of those simple tools that instantly improves your cooking.
- Sear first for deeper flavor (optional but worth it). If you have an extra few minutes, sear the chicken in the Dutch oven with a little avocado oil before adding the broth. It creates those golden brown bits on the bottom that dissolve into the cooking liquid - a quick trick for richer, more layered flavor.
- Use the right Dutch oven size. A 5.5- to 6-quart Dutch oven works best for about 2 pounds of chicken. It gives the meat enough space to cook evenly without steaming itself too quickly. I use a Le Creuset because it holds heat beautifully, but any heavy enameled pot with a tight-fitting lid will do.
- Choose good-quality broth. It's tempting to reach for the boxed stuff, but the broth makes a big difference here. If you don't have homemade bone broth, use a clean store-bought option like Kettle & Fire. It adds that slow-simmered depth of flavor and nutrients without the extra work.
- Double it for meal prep. This is one of those recipes that's worth doubling. You'll use it all week - tossed into soups, mixed into tacos, or piled on salads. I portion it into glass containers with a little cooking liquid and refrigerate for up to four days. It's the easiest way to have ready-to-eat protein that still tastes freshly made.
- Add a fresh finish before serving. A squeeze of lemon or lime juice, a drizzle of good olive oil, or even a sprinkle of flaky salt right before serving brightens everything up. It's a small touch that makes the chicken taste like you just cooked it.
What To Serve With Dutch Oven Pulled Chicken
One of the best things about this recipe is how versatile it is; it's a true meal-prep hero. Once you've made a batch, you can spin it into so many easy, delicious meals throughout the week. Here are a few of my favorite ways to serve it: even if it's reheated from meal prep.
- 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 pulled-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
- Refrigerator: Once cooled, store the shredded chicken in an airtight container with a little of the cooking liquid to keep it moist. It'll stay fresh for up to 4 days.
- Freezer: For longer storage, portion the chicken into freezer-safe bags or glass containers (again, include a bit of the broth). Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet or small pot with a splash of broth or water until heated through. Avoid the microwave if possible; reheating on the stove keeps the texture soft and juicy.
Meal Prep Tip: I like to divide the chicken into single portions for easy lunches. It's perfect for quick tacos, wraps, or topping a salad midweek. Adding a squeeze of fresh lemon or a drizzle of olive oil before serving wakes the flavors right back up.
Recipe FAQs
Two things: don't overcook it, and always mix in the cooking juices after shredding. The broth adds moisture and locks in flavor. If you're reheating, add a splash of broth or olive oil to bring it back to life.
You can, but make sure to thaw it completely first. Starting with frozen chicken makes it hard to cook evenly, and you'll risk dry edges with undercooked centers. I usually thaw mine overnight in the fridge for the best texture.
While two forks work fine, my favorite method is using a stand mixer with the paddle attachment; it shreds warm chicken in seconds. A hand mixer works too. Just keep the speed low so you don't overdo it.
Pretty much! "Pulled chicken" usually means it's been cooked until tender and then pulled apart into pieces, the same as shredded chicken. The difference is just in the name, not the method.
Absolutely. Thighs are a great option if you like a richer flavor and more forgiving texture. They stay juicy even if you cook them a little longer, which makes them perfect for meal prep.
In the fridge, it's good for up to 4 days. For longer storage, freeze it for up to 3 months. Just make sure it's sealed well with some of the cooking liquid to prevent freezer burn.
More Dutch Oven Recipes You'll Love
If you tried this recipe please leave a 🌟 star rating and let me know how it went in the 📝 comments below. You can also stay in touch through social media by following along on Instagram, Pinterest, YouTube, or Facebook. Thanks for visiting today!
Dutch Oven Shredded Chicken (Easy One Pot Meal)
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
- Mix the juices back in - don't skip it. Once you shred the chicken, pour that flavorful broth from the Dutch oven right back over the top. It's what keeps the meat juicy and flavorful. I always do this step even if I'm freezing it for later - it reheats so much better this way.
- Don't overcook - check the temperature early. Chicken dries out fast, especially if it cooks too long. Start checking for doneness at around 25 minutes and pull it once it hits 165°F. I use an instant-read thermometer every single time. It's one of those simple tools that instantly improves your cooking.
- Sear first for deeper flavor (optional but worth it). If you have an extra few minutes, sear the chicken in the Dutch oven with a little avocado oil before adding the broth. It creates those golden brown bits on the bottom that dissolve into the cooking liquid - a quick trick for richer, more layered flavor.
- Use the right Dutch oven size. A 5.5- to 6-quart Dutch oven works best for about 2 pounds of chicken. It gives the meat enough space to cook evenly without steaming itself too quickly. I use a Le Creuset because it holds heat beautifully, but any heavy enameled pot with a tight-fitting lid will do.
- Choose good-quality broth. It's tempting to reach for the boxed stuff, but the broth makes a big difference here. If you don't have homemade bone broth, use a clean store-bought option like Kettle & Fire. It adds that slow-simmered depth of flavor and nutrients without the extra work.
- Double it for meal prep. This is one of those recipes that's worth doubling. You'll use it all week - tossed into soups, mixed into tacos, or piled on salads. I portion it into glass containers with a little cooking liquid and refrigerate for up to four days. It's the easiest way to have ready-to-eat protein that still tastes freshly made.
- Add a fresh finish before serving. A squeeze of lemon or lime juice, a drizzle of good olive oil, or even a sprinkle of flaky salt right before serving brightens everything up. It's a small touch that makes the chicken taste like you just cooked it.
Leave a Reply