Dutch Oven Pulled Chicken

This easy to make dutch oven pulled chicken will be a new go-to recipe for you! You can use this simple pulled chicken recipe any time you want chicken for tacos, sandwiches or wraps!

You know how there are just some recipes that you make again and again because they’re so versatile and have become such a staple? Personally I’m thinking of my candied walnuts, peanut butter granola and carrot and banana muffins.

Well, this Dutch oven pulled chicken has quickly climbed the ranks to being one of my favourite recipes! We use the chicken for tacos, salads, or just a quick wrap. I prefer it to buying precooked chicken from the store, as it tastes better and there’s no preservatives!

What Is Pulled Chicken?

Pulled chicken is just shredded chicken, cooked long and slow so the meat stays moist and flavourful. You can cook it plain, but you can also add herbs and spices or barbecue sauce. It’s such a versatile way to eat chicken!

My favourite method for cooking shredded chicken is with the Dutch oven. The Dutch oven is my miracle worker! Any meat I put in there turns out so good. I could pretend to know the science behind it but really, you just need to know that it does a great job of keeping meat moist and flavourful.

Ingredients For Dutch Oven Pulled Chicken

You can make this chicken using chicken breasts but I prefer chicken thighs as they’re so moist! If you are a bigger fan of chicken breasts you can certainly use those instead, the cook time will be a bit longer but only by about 10 minutes.

For this recipe, you will need:

• boneless, skinless chicken thighs
• paprika
• salt
• sumin
• pepper
• chili powder
• garlic powder
• chicken stock

Directions For Shredded Chicken

1. Preheat the oven to 325 F. In a small bowl, mix together all of the spices, from the paprika to the garlic powder. Rub the seasonings all over both sides of the chicken thighs, covering the surface generously.

Note: You will likely have some seasonings leftover, so you can save this in an airtight container for the next time you make pulled chicken!

2. Pour the chicken stock in the bottom of a 5.5 quart Dutch oven. It will not seem like a lot of liquid but you really don’t need very much!

Add the chicken thighs to the bottom of the Dutch oven, spreading them evenly across the bottom of the pot. Place the lid on the pot and place the Dutch oven in to the oven for 45 minutes to 1 hour.

Check the meat after 45 minutes, using two forks, and if the meat starts to shred easily you will know it’s done. If you are struggling to shred it then place the Dutch oven back in the oven for another 10 minutes or until it pulls apart easily.

3. Once the chicken is cooked, remove the Dutch oven from the oven and take the lid off. Allow the chicken to rest for 5 minutes before removing it to a cutting board. Use two forks to shred all of the chicken apart.

How To Serve Dutch Oven Pulled Chicken

There are so many uses for this chicken! On its own, this chicken is delicious served on top of rice or yellow rice, or stirred into pasta with a simple tomato sauce. You can also use this chicken for:

• white chicken chili
• homemade chicken noodle soup
• on top of this Asian crunch salad or this Greek chickpea salad
• spicy Thai chicken noodle soup
• chicken tacos
• pulled chicken sandwich with barbecue sauce

There are so many uses for this pulled chicken! We like keeping a batch in the fridge for a quick chicken caesar wrap for lunch.

Do You Have To Use The Dutch Oven?

While I do think the Dutch oven provides the best outcome for this pulled chicken, you could also make this shredded chicken in the slow cooker or Instant Pot. You can even easily do shredded chicken on the stove in a pan!

Slow Cooker: Once the chicken thighs are seasoned as per the directions, place the chicken in a slow cooker along with 1/4 cup of chicken stock and cook on low for 2-3 hours or until the chicken pulls apart easily.

Instant Pot: Season the chicken thighs accordingly, then place them in an Instant Pot with 1/2 cup of chicken stock. Place the lid on and cook on high pressure for 10 minutes, followed by a natural release for 5 minutes. Finish with a quick release to release whatever pressure remains, then shred the chicken.

Stovetop: Add a tablespoon of avocado oil to a cast iron pan on a stove over medium heat, then place the seasoned chicken thighs in a single layer in the pan. Place the lid on the pan then cook for 6-7 minutes, before flipping the thighs over and cooking the other side for another 6-7 minutes. Test the chicken with two forks to see if they’re done, otherwise cook for a bit longer before removing to a cutting board to shred.

Some Other Favourite Recipes From The Blog

These other dinner ideas are quick and simple and full of flavour! You’ll love these easy recipes from the blog.

• apple cider pulled pork
• cranberry chicken thighs
• Instant Pot lemon garlic chicken thighs
• lemon pepper chicken thighs
• 3 ingredient chicken taco meat

Print