Whether you're looking to make shredded chicken for a specific recipe or cook up a big batch for meal prep, you'll love this quick and easy method for Dutch Oven Shredded Chicken!
Juicy, tender, and perfectly cooked every time. Works for both chicken breasts and chicken thighs.
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When it comes to preparing shredded chicken for my favorite recipes, this is my go-to method.
A Dutch Oven insulates the food against the high heat of the oven, meaning you'll minimize overcooking and get tender, juicy results. In my opinion, this is the best way to make cooked chicken for salads, casseroles, or hearty baked dips.
My recipe includes chicken broth (or water), seasoning, and chicken. That's right - no olive oil is needed! The chicken is gently poached in the liquid and then shredded, making it the perfect base for delicious meals.
Why You'll Love It:
- Easy. This Dutch oven method for cooking chicken is a great way to get dinner started with a hands-off approach.
- Freezer-friendly. If you're like me and you love having a meal starter waiting in the freezer you can stash some of this away in freezer bags for later.
- Meal prep. Whether you want a protein option for adding to salads, rice, or casseroles, this is an easy way to batch prep for meals throughout the week.
- Versatile. You can use this cooked and shredded chicken in SO many different ways. I like to make chicken salad with mine OR add it to a quick and easy dinner recipe (like Poppyseed Chicken or Chicken Divan).
Ingredients
- Chicken: I recommend using boneless chicken breasts, but if you like dark meat you can use boneless skinless chicken thighs instead. If you prefer the mix that you get from a shredded rotisserie chicken you could do a combo of chicken breasts and chicken thighs. Whatever works!
- Broth: You'll also need some liquid to add to help with moisture and prevent sticking. My favorite option is low-sodium chicken broth (aka chicken stock), but you can use water if you prefer. If using water, be sure to amp up the seasonings a bit (and be generous with the salt).
- Seasoning: For an all-purpose and neutral seasoning I like to use a simple seasoned salt. Since the shredded chicken is generally added to something, I like to keep the flavors understated. Feel free to use some garlic powder, onion powder, or your favorite blend of seasonings.
Check the recipe card for a full list of ingredients and the quantities needed.
Equipment
- Dutch oven: I recommend a cast iron Dutch oven with a lid. The heavy structure prevents the chicken from overcooking since the Dutch Oven insulates against the intense heat of the oven. Think of it like the OG slow cooker.
- For shredding: The simplest way to shred your cooked skinless chicken breasts is with two forks. If you want to kick things up a notch you can use your stand mixer with a paddle attachment - it takes just seconds to shred the chicken using this method.
- Digital thermometer: The most foolproof way of cooking any sort of meat is to check the internal temperature. This magnetic thermometer is my favorite, as I can keep it handy at all times.
How to Make Shredded Chicken in a Dutch Oven
Step one: Add the chicken to the bottom of a heavy-bottomed Dutch Oven.
Step two: Sprinkle seasoned salt (or your seasonings of choice) over the surface.
Cooking
Step three: Pour in 1 cup of low-sodium chicken broth, beef broth, water, or liquid of your choice.
Step four: Cover and cook in a 400ºF (205ºC) oven for 30-40 minutes, or until the thickest portion of each piece reaches a minimum internal temperature of 165ºF (75ºC).
Shredding the Chicken
Step five: Allow the chicken to cool down until it is no longer hot, but still warm. Drain off the chicken broth and shred with two forks (OR add the chicken breasts to a stand mixer fitted with the paddle attachment).
Add some of the broth back to moisten the chicken if needed - just a little at a time, you don't want it to be wet.
Storing and Freezing
Transfer any leftover chicken to an airtight container and store it in the fridge for up to 4 days.
To freeze: Allow the chicken to cool to room temperature, then transfer to freezer bags (I like these reusable ones), label, and freeze for up to 3 months. Thaw before using it in your favorite recipes.
Slow Cooker Method
- Place the chicken breasts in the bottom of the crock in an even layer.
- Sprinkle with seasoned salt or the seasonings of your choice.
- Pour in 1 cup of chicken broth, beef broth, or water into the crock.
- Place the lid on and cook on "HIGH" for 2-3 hours, or on "LOW" for 3-5 hours, or until it easily shreds with a fork.
- Verify that the thickest part of each piece of chicken reaches a minimum internal temperature of 165ºF (75ºC).
- Remove the chicken breasts and allow to cool on a plate.
- Shred the chicken (using two forks or a stand mixer), and add a bit of liquid back in if needed.
- Use in your favorite recipes, or freeze and store for later.
Instant Pot Method
- Place the chicken breasts in the bottom of the insert of a 6 or 8-quart Instant Pot.
- Sprinkle with seasoned salt or the seasonings of your choice.
- Pour in 1 cup of chicken broth (1 ½ cups for 8-quart models).
- Place the lid on the Instant Pot and set the valve to "sealing".
- Cook on manual pressure for 10 minutes.
- Once the Instant Pot beeps to indicate it is finished with the cooking time, allow the pot to do a 5-minute natural pressure release (do not flip the valve).
- After the time is up, flip the valve to do a quick pressure release.
- Once the pin drops, indicating that pressure has been released, carefully remove the lid.
- Use tongs to remove the chicken from the Instant Pot, then shred it with two forks (or a stand mixer). Add in a small amount of liquid to moisten the chicken as needed.
- Use in your favorite recipes, or freeze and store for later.
Favorite Ways to Use Shredded Chicken
- Chicken salad. This is great for sandwiches, or serving on a lettuce boat! Just mix up your shredded chicken with some mayonnaise, chopped celery, onion, and seasonings of your choice. Add some halved green or red grapes for a pop of sweetness!
- BBQ chicken. Toss your shredded chicken with BBQ sauce, season with a touch of chili powder, then serve with soft buns (or rice) and coleslaw.
- Chicken tacos. Season the chicken with your favorite taco seasoning (try my homemade taco seasoning), a little water or broth, and a few dashes of hot sauce. Serve with tortillas, salsa, sour cream, cheese, and all of your favorite taco fixings.
- Baked dips. I like to freeze my cooked chicken in 2-cup portions so I can quickly thaw it for our favorite buffalo chicken dip.
- Casseroles. I always aim to have at least one bag of shredded chicken stored in the freezer to make a quick batch of Chicken Divan or Poppyseed Chicken casserole.
Flavor Enhancers
Add herbs and spices: This recipe is intended to be neutral in flavor, but if you know what recipe you're using your cooked chicken for, you can really amp up the flavor by adding complementary herbs and spices.
Aromatics: If you want to give a big boost of flavor (and make that cooking liquid even more glorious), add in some aromatic vegetables like white onion, celery, and carrots. A few bay leaves are nice too!
Use the leftover liquid: While most recipes call for just the cooked chicken, you can repurpose the cooking liquid by using it in soups, stews, sauces, gravies, and more. One thing is for sure: definitely don't throw it out!
If you loved this recipe for Dutch Oven Shredded Chicken, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Dutch Oven Shredded Chicken
Equipment
Ingredients
- 4 boneless, skinless chicken breasts 1 ½ - 2 pounds
- 1 cup low-sodium chicken broth or water (see notes*)
- Seasonings to taste**
Instructions
- Preheat the oven to 400 °F (205ºC).
- Place the chicken breasts in the bottom of an enameled Dutch oven and season to taste.
- Pour in the chicken broth (or water + salt and seasoning*) and place the lid on the pot.
- Place in the oven and bake for 30-40 minutes, or until the chicken reaches a minimum internal temperature of 165ºF (75ºC) at the thickest parts.
- Remove the chicken breasts using a pair of tongs and place them on a plate.
- Once they are cool enough to work with, shred the chicken with two forks.
- If needed, add some of the broth to moisten the shredded chicken.
- Use your shredded chicken in your favorite recipes, or cool and store it for later use.
Notes
Nutrition
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