Dutch Oven Shredded Chicken

A Dutch Oven with two forks and shredded chicken.

Dutch Oven Shredded Chicken

This Dutch Oven Shredded Chicken is perfect for meal prep, casseroles, tacos, and more! Juicy, tender, and foolproof results every time.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 40

Cooling time 15

Total Time 1

Servings

Calories 267

Author Dorothy Bigelow

Equipment

Dutch oven

Ingredients

4 boneless, skinless chicken breasts 1 ½ - 2 pounds
1 cup low-sodium chicken broth or water (see notes*)
Seasonings to taste**

US Customary - Metric

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

Storing: Transfer the shredded chicken to an airtight container and store in the fridge for 2-3 days, or in the freezer for up to 3 months. Thaw before using.

*If using water: You’ll definitely want to make sure to season the chicken breast well. I recommend adding some seasoned salt, garlic powder, onion powder, paprika, etc to flavor the chicken breasts.

**Seasoning: This recipe is kept simple to allow the shredded chicken to be versatile. If you know what recipe you’ll be using the chicken in, season it so it compliments the dish. Taco seasoning, cajun seasoning, ranch seasoning, etc are all great options as well as standards like garlic powder, onion powder, paprika, cumin, etc. I like to use 1 ½ teaspoons of seasoned salt.

Leftover broth: Use this extra flavorful broth as an addition to soups, gravies, or anywhere you would use chicken broth.

Slow cooker: Cook on "HIGH" for 2-3 hours, or on "LOW" for 3-4 hours.

Instant Pot: Cook on manual pressure for 10 minutes, then do a natural pressure release for 5 minutes. Once the time is up, flip the valve to "venting" for a quick pressure release.

Nutrition