Dutch Oven Shredded Chicken
This Dutch oven shredded chicken comes out tender, juicy, and full of flavor with almost no hands-on work. It’s perfect for meal prep and can be used in everything from tacos to salads to soups.
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup low sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 350°F. Lightly grease the bottom of your Dutch oven with olive oil.
- Rub the seasonings evenly over both sides of the chicken.
- Place the chicken breasts in the Dutch oven in a single layer, then pour in the chicken broth so it covers the bottom of the pot and surrounds the chicken for moisture.
- Cover with the lid and bake for 30-40 minutes, or until the chicken is tender and shreds easily.
- Shred the chicken in the pot with two forks, mixing it into the broth so it stays juicy.
Notes
- Chicken thighs can be used instead of breasts for a richer flavor and even more tender texture.
- Internal temperature: Cook until the thickest part of the chicken reaches 165°F for both food safety and the best texture.
- Shredding tip: Shred the chicken while it’s still warm for the easiest texture. You can also use a hand mixer or stand mixer with the paddle attachment for quick shredding.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze in meal-sized portions with a little broth for up to 3 months. Thaw overnight in the fridge before reheating.
- Serving ideas: Use in tacos, quesadillas, soups, salads, grain bowls, or pasta dishes!
Nutrition
Calories: 203kcalCarbohydrates: 1gProtein: 33gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 97mgSodium: 576mgPotassium: 612mgFiber: 0.3gSugar: 0.1gVitamin A: 210IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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