Make juicy, fall-apart, shredded chicken in a Dutch oven in under an hour. It’s perfect meal prep for make-ahead meals, with very little hands-on time. This is a quick and easy recipe that can be made with boneless skinless chicken breast or thighs.
Jump to:
If you want tender, juicy, flavorful chicken without a slow-cooker, a Dutch oven is your best friend. This easy oven-roasting method makes delicious, perfectly cooked Dutch oven pulled chicken in under an hour. It’s perfect for salads, tacos and so much more.
Use it to make Chicken Artichoke Salad or some Homemade Marry Me Chicken Pasta for a healthy dinner.
Why use a Dutch oven?
- It is faster than a slow cooker, which can take up to 6 hours
- It's better than boiling chicken which reduces flavor, nutrition, and creates a rubbery, tough texture
- The Dutch oven method braises the meat and creates a succulent, roasted flavor that you don’t get with any other method
A heavy pot like this Lodge 5-Quart Cast Iron Dutch Oven traps heat and moisture, making meat so tender that it shreds effortlessly.
Why you'll love this recipe
- Quick and easy – makes quick weekday meals and is a simple, hands-off recipe using only three ingredients
- Deep, rich flavor – shredded chicken in a Dutch oven has a richness that you don’t get from a slow-cooker
- Great for large batches – keep in the fridge or freezer for easy meals. Make a big batch on Sunday and have protein ready for lunches and quick dinners all week.
- Special diet friendly – all ingredients are paleo, keto, low-FODMAP, AIP and Whole30 compliant
Ingredients
Just a few ingredients are all you need. See the recipe card below for exact measurements and cooking instructions.
- Boneless, skinless chicken breasts or boneless, skinless thighs – either can be used for this recipe
- Olive oil – or other neutral, high heat oil to coat the Dutch oven
- Seasonings – simply sprinkle with salt and pepper or use this All-Purpose Seasoning or Mediterranean Seasoning (AIP-friendly) which are perfect for poultry. See Variations and Additional Seasonings for more creative ways to season pulled chicken.
Instructions
Pre-heat oven to 350°F.
Drizzle olive oil in the Dutch oven. Be sure the oil covers the entire bottom and up the sides of the pot to prevent any sticking.
Add the chicken and sprinkle with seasonings.
- Place the lid on the pot. Covering the pot is very important to lock in moisture. Otherwise, the meat will be very dry when it’s finished cooking. If you don’t have a lid for your pot, cover with foil.
- Roast until internal temperature of the thickest part of the chicken reaches 165°F, about 30 minutes.
- Remove from the oven and let rest for 5-10 minutes.
- Shred the meat. See How to Shred Chicken, below.
How to shred chicken
Shredding is easiest when the meat is still warm. The muscle fibers haven’t contracted, making it much easier to pull apart. Here are two of the easiest ways to shred:
With two forks
Use two forks to separate the meat to your desired shred size. With very large chicken breasts, sometimes it may be best to cut them into smaller pieces before shredding.
You can shred either in the Dutch oven or remove the chicken with tongs and place on a plate, cutting board or baking sheet. If you choose to remove the meat to shred, return it to the pot after shredding and stir into the leftover juices for the best flavor.
Using a stand mixer
Place the chicken in the bowl of a stand mixer. Using the paddle attachment, turn the mixer to low. It should only take 15-30 seconds to completely shred. Add the juices to the bowl or return the meat to the Dutch oven and stir in the juices. Don't skip this step - the juices add so much flavor!
Expert tips
- Make sure you don’t overcook the chicken – this is the number one reason why meat gets tough. Use an instant read thermometer and remove the chicken when it hits 165°F.
- Don’t throw away the cooking liquid! This is liquid gold. Mix into the meat after shredding for the best flavor and moisture.
- Let the meat sit for 5-10 minutes before shredding. This allows the muscle fibers to contract and juices to redistribute throughout the meat.
How to use
- Tacos – eat with your favorite tortilla, fresh Homemade Guacamole and some Radish Salsa
- Burrito bowls – add to a bed of Homemade Cauliflower Rice with your favorite veggies, salsa and avocado
- Add to a salad or soup – make soup or salad a meal. Use it in place of leftover turkey in this Turkey Lentil Soup recipe
- BBQ chicken sandwiches – add homemade BBQ sauce and top with Cilantro Lime Coleslaw
- Chicken salad – this recipe is perfect for Chicken Salad with Jalapeño and Artichokes
How to store
Store in an airtight container for up to 4 days or freeze for up to 6 months.
Variations and additional seasonings
- Mexican-style – add cumin, chili powder, lime juice and cilantro
- Salsa verde – add a couple ounces of canned green chilis or your favorite salsa verde to the Dutch oven with cumin and diced onion
- Indian-inspired – season the meat with Homemade Tikka Seasoning or add some Tikka Paste. There’s nothing like curry chicken tacos!
- Italian – add oregano, basil, garlic and crushed tomatoes
- Buffalo – season the meat with Buffalo Chicken Dry Rub
- Restaurant-finish – many restaurants finish shredded chicken with fat and acid to make the meat taste richer and brighter. Add 1-2 tablespoons of butter or oil and a squeeze of lemon or lime.
FAQ
No - searing first isn't necessary.
There is no need to add any broth or other liquid. The chicken will typically yield about ½ cup of juices while roasting. Having too much liquid in the pot can essentially boil it, making it stringy, dry and less flavorful.
Yes you can! Be sure to cook on low heat. I recommend adding ½ cup of broth for this method and keep the lid on during cooking. Turn the chicken over half way through cooking, about 10 minutes into the cooking time. Remove from the heat when internal temperature is 165°F.
While you can shred the meat when its either hot or cold, shredding while it’s warm is best. When the meat is still warm, the muscle fibers haven’t contracted, making it easier to pull apart.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Dutch Oven Shredded Chicken
Ingredients
- 2 pounds boneless chicken breast (or boneless thighs)
- 2 tablespoons olive oil (or other neutral oil)
- ½ teaspoon seasoning (I like to use my All Purpose Seasoning, Mediterranean Seasoning (best for AIP) oruse salt and pepper to taste)
Instructions
- Preheat oven to 350°F.
- Add the oil to the Dutch oven. Be sure to cover the entire bottom and up the sides of the pot to prevent any sticking.
- Add the chicken to the pot and sprinkle with seasonings.
- Place the lid on the pot and cook until the internal temperature of the meat reaches 165°F, about 30 minutes.
- Remove from the oven and let rest for about 10 minutes. This allows the juices to reabsorb into the meat.
- Shred the meat with two forks or with a stand mixer. See post for How to Shred Chicken.
Notes
- Don’t throw away the cooking liquid! This is liquid gold. Add it to the shredded meat for the best flavor and moisture.
- Make sure you don’t overcook – this is the number one reason why the meat gets tough. Use an instant read thermometer and remove the chicken when it hits 165°F.
- Let the meat sit for 5-10 minutes before shredding. This allows the muscle fibers to contract and redistribute juices throughout the meat.
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Comments
No Comments