This Dutch Oven Shredded Chicken is a simple chicken recipe that’s perfectly seasoned as is, but can be customized and added to so many other dishes. Plus, it’s great for meal prep to have on hand to use throughout the week.
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Why I like using a dutch oven
I love this easy recipe because the heavy-bottomed dutch oven is optimal for browning the chicken which adds flavor and texture, and then holds heat well to keep the stock at a simmer to fully cook the chicken through. In my opinion, it's definitely better than a slow cooker or instant pot.
Ingredients
Just a few pantry ingredients are needed to make this dutch oven shredded chicken recipe.
- Boneless skinless chicken thighs: I love to use chicken thighs because they are more tender and juicy. For this recipe, boneless skinless is best.
- Spices: A mixture of garlic powder, onion powder, smoked paprika, turmeric, salt, and black pepper – all for flavor and color.
- Olive oil: Just a bit goes on the chicken thighs to help the spices stick.
- Chicken stock: The chicken essentially braises in the chicken stock in the dutch oven – this helps keep it moist and tender while gently cooking it through (no dry chicken here). You can use stock or broth.
Step by step instructions
This easy shredded chicken recipe is straightforward and requires little effort. Full instructions with ingredient quantities can be found in the recipe card at the bottom of this post.
1. Season the chicken. In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper.
2. Sear the chicken. Warm the dutch oven over medium-high heat. Once warmed, sear the chicken on both sides until deeply golden/charred, about 5 minutes per side.
3. Braise. Once seared, add the chicken stock into the dutch oven with the chicken. Scrape the bottom of the pan with a wooden spoon to get up all the browned bits (aka flavor). Bring to a boil over high-heat then cover, reduce to a simmer over medium-low heat. Cover and cook for 20 minutes (or until the chicken is cooked through).
4. Shred. Transfer the cooked chicken to a plate. Wait 5 minutes to let the juices redistribute, then use two forks to shred, then either add it back to the stock or use as desired.
Tips and tricks
- Size dutch oven: Any dutch oven that fits the chicken in a single layer without too much extra space is great. I used a wide-bottomed 3.5 QT dutch oven.
- Easy ways to shred chicken:
- Forks: with a fork in each hand, insert them into the chicken, and use an outward pull motion to shred.
- Hand mixer: put the chicken in a large bowl and use a hand mixer to shred. Start on a low speed, then raise the speed as it starts to shred.
- Stand mixer: similar to hand mixer, put the chicken in the bowl of a stand mixer and use the paddle attachment to shred. Start on a low speed, then raise the speed as it starts to shred.
- Keep it simmering: Once you reduce the stock to a simmer, make sure it stays at a steady simmer. Lift the lid quickly to check if need be.
- Chicken temperature: Chicken is cooked through when it reaches an internal temperature of 165°F. I usually like to be on the safe side and cook it until about 170°F. Keep in mind it’ll continue to cook a little as it sits before you shred it.
- Spices: They can be completely customizable based on your preferences and intended use for the chicken. For example, adding some cumin and chili powder would be great if you plan to use the shredded chicken in Mexican recipes. Italian seasoning would be great if you plan to use it in Italian recipes.
- Dutch oven: I like to use an enamel cast iron dutch oven for its non-stick properties. For an investment piece, Le Creuset and Staub are great options. For something a little more budget-friendly try Lodge.
Storage and reheating
If you have leftover chicken, below is how you can store it for the week or even freeze it to use for months to come.
- Storage: Let the shredded chicken cool, transfer to an airtight container, then store in the fridge for up to 5 days.
- Reheating: Warm in the microwave for a few minutes until heated through.
- Freezing: To freeze, remove the shredded chicken from the broth and let it come to room temperature. Transfer to a freezer safe bag or container, and freeze for up to 3 months. Let it thaw in the fridge overnight before using and reheating.
How to use shredded chicken
There are so many different ways to use this pulled chicken; it's especially great for an easy dinner recipe, see some suggestions below –
- Use as the base of chicken tacos (or taco bowls) topped with pico de gallo, guacamole, and a squeeze of lime juice
- Add to your favorite tomato sauce then serve over polenta, pasta, or even as the sauce in lasagna or baked ziti
- Mix with bbq sauce, buffalo sauce, or hot sauce and make sandwiches or sliders topped with coleslaw and pickles
- Serve on top of any salad
- Add to stuffed peppers or tomatoes
- Add to chicken salad
- Use in chicken enchiladas
FAQs
Nope! Interchangeable terms.
After chicken is cooked you want to let it sit for a few minutes to let the juices redistribute. So it’s best to shred the chicken when it’s warm/hot but not immediately after you’re finished cooking it. However, for this dutch oven shredded chicken recipe, since it is essentially braised in liquid, it’ll be juicy no matter what so you can shred right away if you want.
Sure can. Boneless skinless chicken breasts is ideal. Just adjust the cooking time down a bit, as white meat tends to cook quicker than dark meat, but it also depends on the thickness of the slices. So keep an eye on it!
Stock is made using bones, whereas broth is made using flesh. Therefore stock is usually richer in flavor and texture.
1lb of chicken thighs will yield just under 2 cups of shredded chicken.
More chicken recipes
📖 Recipe
Dutch Oven Shredded Chicken
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- 2 tablespoon olive oil
- 2 cups chicken stock
Instructions
- In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper.
- Warm the dutch oven over medium-high heat. Once warmed, sear the chicken on both sides until deeply golden/charred, about 5 minutes per side.
- Once seared, add the chicken stock into the dutch oven with the chicken. Scrape the bottom of the pan with a wooden spoon to get up all the browned bits (aka flavor). Bring to a boil over high-heat then cover, reduce to a simmer over medium-low heat. Cover and cook for 20 minutes (or until the chicken is cooked through).
- Transfer the cooked chicken to a plate. Wait 5 minutes to let the juices redistribute, then use two forks to shred, then either add it back to the stock or use as desired.
Notes
- Size dutch oven: Any dutch oven that fits the chicken in a single layer without too much extra space is great. I used a wide-bottomed 3.5 QT dutch oven.
-
Easy ways to shred chicken:
- Forks: with a fork in each hand, insert them into the chicken, and use an outward pull motion to shred.
- Hand mixer: put the chicken in a large bowl and use a hand mixer to shred. Start on a low speed, then raise the speed as it starts to shred.
- Stand mixer: similar to hand mixer, put the chicken in the bowl of a stand mixer and use the paddle attachment to shred. Start on a low speed, then raise the speed as it starts to shred.
- Keep it simmering: Once you reduce the stock to a simmer, make sure it stays at a steady simmer. Lift the lid quickly to check if need be.
- Chicken temperatures: Chicken is cooked through when it reaches an internal temperature of 165°F. I usually like to be on the safe side and cook it until about 170°F. Keep in mind it’ll continue to cook a little as it sits before you shred it.
- Spices: They can be completely customizable based on your preferences and intended use for the chicken. For example, adding some cumin and chili powder would be great if you plan to use the shredded chicken in Mexican recipes. Italian seasoning would be great if you plan to use it in Italian recipes.
- Dutch oven: I like to use an enamel cast iron dutch oven for its non-stick properties. For an investment piece, Le Creuset and Staub are great options. For something a little more budget-friendly try Lodge.
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