Description
This Dutch Oven Pulled Chicken recipe offers a simple, flavorful way to prepare tender, juicy pulled chicken perfect for sandwiches, tacos, or salads. Using a combination of spices and a slow simmer in the Dutch oven creates rich, well-seasoned meat that’s easy to shred and serve.
Ingredients
Scale
Main Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs for juicier chicken)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey or brown sugar (optional, for sweetness)
- 1 tablespoon tomato paste (optional, for a richer flavor)
- ½ teaspoon red pepper flakes (optional, for heat)
Instructions
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. This helps the seasoning stick better and ensures the chicken browns slightly when searing.
- Season the Chicken: In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, and cumin. Rub this spice mix evenly over both sides of the chicken pieces.
- Sear the Chicken: Heat the olive oil in the Dutch oven over medium-high heat. Once hot, add the chicken and sear for about 2-3 minutes on each side until lightly browned. This step locks in flavor and adds depth to the dish.
- Add Liquids and Flavorings: Pour in the chicken broth, apple cider vinegar, Worcestershire sauce, and add the honey or brown sugar, tomato paste, and red pepper flakes if using. Stir gently to mix the ingredients around the chicken.
- Simmer and Cook: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the Dutch oven and let the chicken cook for 40-45 minutes, or until it is fully cooked and tender enough to shred easily with a fork.
- Shred the Chicken: Remove the chicken pieces from the Dutch oven and place them on a cutting board. Use two forks to shred the meat finely. Return the shredded chicken to the pot and stir it into the flavorful sauce to soak up the juices.
- Serve: Serve the pulled chicken warm, ideal for sandwiches, tacos, or as a protein topping for salads and bowls.
Notes
- Using chicken thighs instead of breasts will yield juicier and more flavorful pulled chicken.
- Adjust red pepper flakes to your preferred spice level or omit for no heat.
- Honey or brown sugar can be skipped for a less sweet, more savory dish.
- This recipe can be doubled easily for larger gatherings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
