Dutch Oven Shredded Chicken
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.
Servings: 6 servings
Calories: 262kcal
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
Expert tips
- 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
Serving: 1serving | Calories: 262kcal | Carbohydrates: 0g | Protein: 45g | Fat: 6g | Cholesterol: 155mg | Sodium: 105mg | Potassium: 585mg | Net Carbs*: 0g
https://radfoodie.com/dutch-oven-shredded-chicken/
