Dutch Oven Shredded Chicken

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This dutch oven shredded chicken is an easy and versatile recipe that cooks the most tender chicken breast. It can be added to so many other dishes and is great for meal prep to have on hand to use throughout the week.

Making dutch oven shredded chicken is a staple in my kitchen for quick, easy meal prep. You can even cook it ahead during the day and keep it in the fridge until dinner time. Then, heat it up in minutes and serve on sandwiches with coleslaw or just as a bbq plate.

Plus, it’s faster than a slow cooker and makes moist, tender shredded chicken breasts every time!

Ingredients you’ll need

Just a few pantry ingredients are needed to make this shredded chicken in the dutch oven ecipe.

Chicken breast: I prefer using skinless chicken breast for this recipe because it shreds easily, and I like the clean, all-white appearance. While dark meat, such as chicken thighs, is delicious, it can have more tendons throughout the meat.
Spices: A mixture of garlic powder, onion powder, sweet paprika, salt, and black pepper for the flavour.
Olive oil: Just a bit to sear the chicken.
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.

Complete list of ingredients and amounts is located on the recipe card below.

How to make dutch oven shredded chicken

This easy shredded chicken recipe is straightforward and requires little effort.

Season the chicken: In a large bowl, toss the chicken with the garlic powder, onion powder, paprika, salt, and pepper.

Sear the chicken: Warm the dutch oven over medium-high heat with olive oil. Once warmed, sear the chicken on both sides until golden/charred, about 5 minutes per side.

Braise: Once seared, add the chicken stock into the dutch oven with the chicken. 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).

Seared chicken breasts in the dutch oven.

Shred: Transfer the cooked chicken to a plate. Wait 5 minutes to let the juices redistribute, then use two forks to shred, or use your fingers. Either return it back to the stock or use as desired.

Easy ways to shred chicken:

Forks: Take a fork in each hand, insert them into the chicken, and employ an outward pulling motion for effective shredding.
Hand Mixer: Place the chicken in a large bowl and use a hand mixer to shred. Begin at a low speed, gradually increasing as the shredding progresses.
Stand Mixer: Similar to the hand mixer method, position the chicken in the stand mixer's bowl and utilize the paddle attachment for shredding. Commence at a low speed, escalating as the shredding process advances.

Tips and tricks

Dutch Oven Size: Opt for a dutch oven that fits the chicken in a single layer without too much extra space. I used a 3.L enamel cast iron dutch oven for its non-stick properties.
Steady Simmer: Once you've reduced the stock to a simmer, ensure it stays steadily simmering. Lift the lid quickly to check.
Chicken temperature: Ensure the chicken reaches an internal temperature of 165°F. Keep in mind it’ll continue to cook a little as it sits before you shred it.
Spices: Tailor the spices according to your taste and the intended use for the chicken. For instance, incorporating cumin and chili powder works well for Mexican recipes, while Italian seasoning is ideal for Italian dishes.

How to store

Fridge: 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.

Ways to use shredded chicken

This pulled chicken offers endless possibilities for quick and delicious meals. Consider these ideas:

Tacos: Build chicken tacos, Chicken Salad Tostadas or taco bowls with pico de gallo, guacamole, and a squeeze of lime juice.
Add to sauce: Enhance your favorite tomato sauce for a topping on rice, pasta, lasagna, or baked ziti.
As a filling: For sandwiches, wraps or sliders with BBQ, buffalo, or hot sauce, topped with coleslaw and pickles.
Salad: Add to your favourite salads like my Chicken & Pomegranate Salad or this California Chicken Salad recipe.
Stuffing: Fill stuffed peppers or tomatoes.
Make chicken enchiladas

Recipe FAQ

Is there a difference between pulled chicken and shredded chicken?

Nope! They are interchangeable terms.

Is it better to shred chicken hot or cold?

It is generally better to shred chicken when it's warm or hot. Allow it to rest for a few minutes after cooking to let the juices redistribute. However, for this dutch oven shredded chicken recipe, immediate shredding is fine due to the braising process preserving juiciness.

Can I use chicken thighs?

Sure can. Boneless skinless chicken thighs are ideal. Just increase the cooking time a bit, as dark meat tends to cook longer than whites meat, but it also depends on the thickness of the slices. So keep an eye on it!

How much shredded chicken does this make?

1kg of chicken breast will yield approximately 4 to 5 cups of shredded chicken.

Why is my chicken tough?

Overcooking, incorrect cooking methods, or the type of chicken used can result in tougher chicken. To enhance tenderness, ensure proper cooking times, and use higher quality chicken breast.

More Chicken recipes

Chicken Tikka Salad

Slow Cooker Chicken Satay

Chicken Salad Tostadas

Air Fryer Chicken Tacos

If you try this dutch oven shredded chicken recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.