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–+ servings
pulled and shredded chicken in a red dutch oven.
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5 from 2 votes

Dutch Oven Pulled Chicken

Make delicious Dutch Oven Pulled Chicken in just minutes with this easy recipe! With only 5 ingredients, you'll enjoy pulled or shredded chicken that can be used in a variety of meals!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dutch Oven, Main Dishes
Cuisine: American
Servings: 16
Calories: 82kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

  • 2 ½ pounds boneless skinless chicken breasts
  • 1 cup chicken broth
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • olive oil drizzle (optional)

Instructions

  • Preheat oven to 350ºF.
  • Add chicken to the bottom of the pot. Drizzle a little bit of olive oil over chicken breasts if desired.
  • Season chicken breasts with garlic salt, black pepper and onion powder. Add broth to the pot.
  • Place lid on top and braise chicken in a 350ºF oven for 40 to 45 minutes until the temperature of the chicken reaches 165ºF.
  • Let meat rest about 10 minutes in the dutch oven. While it is still warm, begin the pulling or shredding process directly in the pot.
  • To pull the meat apart, use 2 forks and go with the grain or you'll meet resistance. Using the forks, pull it apart in opposite directions.
  • To shred the meat, continue to pull it apart with forks into smaller thin pieces, or use a hand mixer directly into the dutch oven to break up the pieces into shreds.
  • If using a stand mixer, transfer the chicken into the mixing bowl and use the paddle attachment on low speed to shred it further. Return chicken to broth in dutch oven to keep it warm and moist until ready to serve.

Notes

  • Add any type of seasonings before or after cooking to create a variety of recipes. The seasonings used in this recipe are basic so other spices can be added if desired. 
  • Be sure to use broth to keep the meat from sticking to the bottom of the pot and ensure it stays tender and juicy.
  • Shred meat with the grain. If you try to shred against the grain you'll meet resistance.
  • Olive oil is optional, but it adds moisture to the meat. For moistness and flavor, mix the chicken with the broth and do not drain.
  • Store leftovers in an airtight container for up to 3 days in the refrigerator. Freeze leftovers in an airtight container for up to 3 months.
  • View the Google Web Story for Dutch Oven Pulled Chicken!

Nutrition

Calories: 82kcal | Carbohydrates: 0.2g | Protein: 15g | Fat: 2g | Saturated Fat: 0.4g | Sodium: 209mg | Potassium: 266mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg