Name: Dutch Oven Shredded Chicken
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts; 1 teaspoon kosher salt; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon black pepper; ½ teaspoon dried oregano (optional); 1 cup chicken broth (or stock); 1 bay leaf (optional)

Using a Dutch Oven is the secret to making juicy, tender shredded chicken. This method skips the chopping, keeps the seasoning simple, and gives you versatile meat that’s ready for tacos, wraps, or casseroles with no extra steps required.

Two forks shredding cooked chicken breast in a white bowl, seasoned with black pepper.

I used to poach my chicken on the stovetop, hovering over the pot to make sure it didn’t boil over or leave me with dry, rubbery meat. Sometimes it turned out fine, but other times it was stringy and bland unless I dressed it up with extra sauce.

This Dutch oven method changed everything. It’s hands-off, reliable, and makes chicken that’s perfectly tender every time. Just season the chicken, add some broth, and let the oven do the rest.

I love using this chicken in recipes like my cheesy BBQ chicken sliders, chicken enchiladas, and Stetson salad (instead of salmon). It’s juicy and flavorful on its own, so you can count on it to taste great in any recipe!

Ingredient Tips

Raw chicken breasts on a plate, surrounded by labeled bowls of seasonings, broth, and a bay leaf on a gray surface.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Chicken: You can use boneless, skinless chicken breasts or thighs for this recipe. Thighs are a bit richer and tend to stay juicier, but they may require a little more effort when shredding, as they often contain extra fatty bits. If you're using bone-in chicken, you'll need to increase the cook time.
Chicken Broth: Either broth or stock will work in this recipe. Both add depth and help the chicken stay tender while it cooks. If you don't have either one on hand, water is fine, but the flavor will be a little more muted.
Seasonings: This blend is intentionally simple yet still provides the chicken with enough flavor to stand on its own. The bay leaf adds a subtle something, but if you don't have one, no need to make a special trip.

Tips to Make Shredded Chicken in a Dutch Oven

Left: Bowl of mixed spices. Right: Raw chicken breasts coated with seasoning on a plate.

Season the Chicken

Pat the chicken dry so the seasoning sticks and flavors each bite more evenly.
Blend your spices thoroughly to avoid uneven seasoning.

Side-by-side images of raw and cooked chicken breasts seasoned in a Dutch oven with broth.

Put in Dutch Oven and Cook

Adding broth halfway up the chicken keeps it moist without diluting the flavor. It also creates enough steam to help the chicken cook evenly and stay tender.
Use a tight-fitting lid to prevent moisture from escaping. If your lid is loose, add a layer of foil underneath to seal it better.

Two bowls of shredded chicken; one with a fork, one with broth being poured in.

Shred Chicken

If the chicken resists shredding, it may require an additional 5–10 minutes in the oven.
Always toss the shredded chicken with some of the broth to keep it juicy.
Let the chicken sit in the broth for 5 minutes before serving or storing.

3 Ways to Shred Chicken

There's no one right way to shred chicken. It depends on the texture you're aiming for and the tools you have available. Here's what you'll get from each method:

Forks: This is the classic method and gives you more control over the size of the pieces. It's perfect if you like slightly chunkier pulled chicken for sandwiches or BBQ-style meals.
Hands: Once the chicken is cool enough to handle, using clean hands lets you feel and remove any fatty bits or gristle, and gives you complete control over the size of the shreds.
Mixer: A stand mixer (with the paddle attachment) or hand mixer will shred a batch in seconds. This method is best suited for achieving a finer texture, like what you would use in casseroles, enchiladas, or baby-friendly meals.

Need it Faster? ⌛

If you are short on time, cut the chicken into chunks and place it in your Dutch Oven with the broth and seasonings, then cook at 400°F (204°C) for 20-25 minutes.

Keep it Juicy when Reheating

If you're mixing the chicken into a casserole, soup, or pasta, you can skip the extra step. Just thaw (if frozen) and stir it right in. It'll warm up as the dish bakes or simmers.

But if you're serving the chicken on its own, add a splash of broth or water, cover it to trap steam, and reheat gently on the stovetop over medium heat, or in the oven at 350°F (180°C). That quick step helps it stay tender and flavorful, not dry or stringy.

A shredded chicken sandwich topped with barbecue sauce on a plate.

Flavor Variations✨

If you want to bump up the flavor for a specific recipe, add these spices to the mix:
Mexican - 1 teaspoon smoked paprika, ½ teaspoon cumin, and a pinch of cayenne
Italian - 1 teaspoon dried basil, ½ teaspoon dried thyme
BBQ - 1 teaspoon smoked paprika and ½ teaspoon chili powder, then stir in barbecue sauce after shredding
Mediterranean - 1 teaspoon dried oregano and ½ teaspoon ground coriander, then finish with a squeeze of lemon after shredding

Recipes that Use Shredded Chicken

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Ingredient Tips