1. Preheat the oven to 325 F. In a small bowl, mix together all of the spices, from paprika to garlic powder. Rub the seasonings all over both sides of the chicken, until it is thoroughly covered. If you have extra seasoning, you can store it for later in an airtight container.
2. In the bottom of a 5.5 quart Dutch oven, add the chicken stock. Place the seasoned chicken in the Dutch oven in a single layer, then put the lid on. Place the Dutch oven in the oven and cook for 45 minutes to an hour.
3. After 45 minutes of cooking, check the meat. Using two forks, try to shred a piece of chicken apart. 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.
4. 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.

Shredded chicken can be enjoyed immediately, or saved in an airtight container, in the fridge, for 3-4 days. You can also freeze the pulled chicken for up to 2 months.