Dutch Oven Shredded Chicken
Recipe by:This Dutch Oven Shredded Chicken is juicy, tender, and easy to make. It's lightly seasoned to work for sandwiches, wraps, or casseroles without needing any extra adjustments.
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
Instructions
- Preheat oven to 325°F (165°C).
- In a small bowl, mix together the salt, garlic powder, onion powder, black pepper, and oregano (if using). Pat the chicken dry and sprinkle the seasoning evenly over both sides.1 teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon dried oregano, 2 pounds boneless, skinless chicken thighs or breasts
- Place the seasoned chicken in the Dutch oven, then pour the broth in, covering the chicken about halfway up. Add the bay leaf, if using. Cover the pan tightly with a lid and bake for 45 minutes, or until the chicken reaches at least 165°F (74°C).
- Remove the bay leaf, then transfer the chicken to a bowl (don't discard the broth) and shred with two forks. Pour about ¼ to ½ cup of the cooking liquid over the shredded chicken and gently toss to coat. Let it rest for 5 minutes so the meat can soak up the juices before serving or storing.
Notes
Yield:
This recipe makes about 4 cups of shredded chicken, depending on the cut and exact weight used. Storage:
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Make sure to include some of the cooking liquid to keep it moist. Freezing:
Freeze shredded chicken in portions with a little broth in each bag or container. It will keep well for up to 3 months. Thaw overnight in the fridge before using. Reheating:
If you're adding the chicken to a casserole, soup, or pasta, you can mix it in straight from the fridge or after thawing. To serve on its own, reheat gently with a splash of broth. Cooking Temperature
Chicken should be cooked until it reaches at least 165°F (74°C), but for chicken that is easier to shred, cook it up to 195°F (91°C). This is especially helpful if you are using chicken thighs. Quick Version:
Short on time? Cut the chicken into chunks and bake at 400°F (204°C) for 20–25 minutes.
This recipe makes about 4 cups of shredded chicken, depending on the cut and exact weight used. Storage:
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Make sure to include some of the cooking liquid to keep it moist. Freezing:
Freeze shredded chicken in portions with a little broth in each bag or container. It will keep well for up to 3 months. Thaw overnight in the fridge before using. Reheating:
If you're adding the chicken to a casserole, soup, or pasta, you can mix it in straight from the fridge or after thawing. To serve on its own, reheat gently with a splash of broth. Cooking Temperature
Chicken should be cooked until it reaches at least 165°F (74°C), but for chicken that is easier to shred, cook it up to 195°F (91°C). This is especially helpful if you are using chicken thighs. Quick Version:
Short on time? Cut the chicken into chunks and bake at 400°F (204°C) for 20–25 minutes.
Equipment
Nutrition
Calories: 133kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 532mg | Potassium: 434mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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