Why we love our easy dutch oven shredded chicken
- The tender chicken can be easily shredded with a fork and it’s cooked in a perfectly seasoned, juicy broth.
- It’s a super versatile recipe that you can use for anything from salads to sandwiches and everything in between.
- Perfect for meal prep, just pop it in the oven on a weekend and let the oven do all the work!
What our readers are saying
This was amazing! I have been searching for a dutch oven braised fall apart chicken recipe and this is definitely it! So soft and it disappeared so fast. Incredibly easy. It felt like I cheated at a decadently tender dinner. Will definitely add to our regular rotation – our entire family of 7 loved it!
Hannah
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Related –> 10 Minute Prep Dutch Oven Pulled Pork
How to make pulled chicken in a dutch oven (step-by-step)
Recipe tips for slow cooking chicken in the oven
- Don’t cook the chicken at a higher temperature than 300° Fahrenheit. You need to cook it slow and low for the most tender and shreddable results.
- Keep the dutch oven covered for the whole cooking time. If you don’t, the broth will evaporate and the chicken will dry out.
- This recipe is freezer-friendly. You can store it in an airtight container for up to 6 months. Let thaw in the fridge. Then, reheat it on the stovetop or in the microwave.
- The chicken is so tender after cooking you can easily shred it with some tongs or a fork. Shred it to whatever texture you prefer.
Ingredient notes from my recipe testing
- You can substitute chicken breasts, but chicken thighs are best for this recipe. They remain juicy and tender. I personally think they have more flavor, too!
- Instead of broth, you can use another liquid like apple juice, beer, or soda.
- We love to add a little BBQ sauce or hot sauce to the shredded chicken to spice things up a bit.
- You can easily double or triple this recipe if you want to make an even larger batch.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy chicken recipes to find some other favorites too!
Get the Recipe:
Juicy, Shredded Dutch Oven Pulled Chicken
Made with flavorful chicken thighs and a simple homemade chicken seasoning, this one-pot oven baked dutch oven pulled chicken is super easy to make. With only 5 minutes of active prep time you'll get shredded chicken that's oh so tender and juicy.
Ingredients
- 3 lbs boneless skinless chicken thighs, (or breasts)
- 1 cup chicken broth, (or water)
For the seasoning:
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp coconut sugar, (or brown sugar) can omit for sugar-free or for a dietary preference
- 1 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp pepper
Equipment
- Dutch oven
Instructions
- Adjust oven racks to accommodate your dutch oven if necessary. Preheat oven to 300° Fahrenheit.
- Make the seasoning by adding all of the seasoning ingredients to a small bowl or ramekin and mixing well.
- Add the chicken to the dutch oven. Pour the seasoning over the chicken and flip it a couple of times to coat both sides.
- Pour in the chicken broth around the chicken.
- Place the cover on the dutch oven. Transfer to the oven to bake for 3 hours, or until the chicken is easily shredded with a fork.
- Once the chicken is done, carefully remove the dutch oven from the oven. Shred the chicken with two forks right in the dutch oven, mixing it with the juices in the pot. Serve immediately or store for later.
Notes
- You can use either chicken thighs or breasts for this recipe and follow the same cooking instructions.
- Nutrition facts are per serving and are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.
Calories: 212kcal, Carbohydrates: 2g, Protein: 33g, Fat: 7g, Saturated Fat: 2g, Fiber: 0.3g
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
Probably the best pulled chicken recipe I have used ever!
The chicken remains so juicy and tender. Bake at 300 degrees, don’t play around with the temp. I stopped the oven at 3 hours.
I use it as a base recipe and depending on my crowd, I add spices or herbs that match the tastes.
I’ve made it into burritos, over a bed of rice, on the side of elbow macaroni, mac-n-cheese, just tomato/cucumber salad. Or throw feta cheese on it and eat it alone
A staple recipe
Everyone who has had it, requests it again.
Wow! It’s so great to hear this one is such a big hit! Thanks for coming back to share! We appreciate it. 🙂
This was amazing! I have been searching for a dutch oven braised fall apart chicken recipe and this is definitely it! So soft and it disappeared so fast. Incredibly easy. It felt like I cheated at a decadently tender dinner. Will definitely add to our regular rotation – our entire family of 7 loved it!
Thanks for coming back to leave a review! So happy to hear that your family enjoyed the recipe.