In our first attempt of this recipe we cooked it at 325F to shave an hour off the cook time. The thighs came out a touch stringy and they were fine to eat but a long way from the texture we were after. The next batch went to 300F with the lid on for three hours straight. That one pulled apart at the touch of a fork.
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
Read more reviews >>
Related –> 10 Minute Prep Dutch Oven Pulled Pork
What makes this work
Three hours at 300F with the lid on is a covered braise, not a roast. The lid traps steam, the broth simmers gently at the bottom of the pot, and the thighs break down slowly into the seasoned liquid around them.
How to make pulled chicken in a dutch oven (step-by-step)
What we learned testing this
- Thighs are best, breasts work too: we’ve done both and prefer the flavor and texture of thighs. Thighs shred a little easier and the meat is more tender. If breasts are all you have, the recipe still works.
- Freeze for up to six months: portion into airtight containers with some of the cooking liquid so the meat doesn’t dry out. Thaw in the fridge overnight before reheating.
- Broth is our go-to, other liquids work: apple juice gives a sweeter flavor, beer can be slighty bitter, half a can of soda mimics a BBQ-glaze. Plain chicken broth keeps it neutral so you taste the seasonings more.
- BBQ or hot sauce after shredding, not before: shred first, taste, then add a few tablespoons of homemade BBQ sauce or hot sauce to the pot and toss with the juices already there.
- Doubles in the same pot if you have the room: six pounds of thighs and two cups of broth fit a 6- or 7-quart dutch oven without changing the cook time. The thighs render enough liquid to keep the bottom layer covered.
- Leftovers reheat best in a covered skillet: medium-low heat with a splash of broth pulls the juices back into the meat. Microwaving works in a pinch but gives a chewier edge.
What to serve it with
A starch and a vegetable, keep it simple. A scoop of rice or a baked potato handles the starch, a quick green salad or a bowl of slaw handles the vegetable. The shredded chicken also goes straight into burritos, tacos, sandwiches, a bed of rice, or stuffed sweet potatoes for the second night.
Dutch Oven Pulled Chicken (300F, 3 Hours)
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 brown sugar, (or coconut sugar)
- 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.2 tsp chili powder, 2 tsp garlic powder, 2 tsp brown sugar, 1 tsp sea salt, 1 tsp onion powder, 1/2 tsp pepper
- Add the chicken to the dutch oven. Pour the seasoning over the chicken and flip it a couple of times to coat both sides.3 lbs boneless skinless chicken thighs
- Pour in the chicken broth around the chicken.1 cup chicken broth
- 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 estimates are per serving and an estimate provided for reader benefit. See our full nutrition information disclosure here.
We LOVED this recipe! Made a huge (quadruple!!) batch to feed a large crowd and my husband’s birthday and it was a massive success. Several people asked for the recipe.
I might have been a bit overly ambitious with the amount of chicken I cooked, but we just froze the left overs. It’s been so nice to have pre-cooked shredded chicken in the freezer for quick meals, that I think I might just do this once a month to always have it on hand. Thank you so much for sharing something so simple yet so delicious!
You’re so welcome, glad it was such a success! So happy to hear that you found us and will be making this on repeat 🙂
So easy and so delicious! Thank you for this recipe! Helped this busy mom out and the kids loved it!
Love hearing that, glad you all enjoyed it!
I made this for my son’s grad party and it was a hit and it was so easy to make a few batches and I had a ton of pulled chicken!
Glad you enjoyed the recipe!
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.