Dutch Oven Shredded Chicken
This Dutch Oven Shredded Chicken is tender, juicy, and full of flavor. Slow-cooked to perfection, it shreds easily and is perfect for meal prep or quick weeknight meals.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels for a nice sear. Season both sides with salt, pepper, garlic powder, onion powder, smoked paprika, and cumin.
Heat the Dutch Oven
- Heat the Dutch oven over medium and add olive oil. Once hot, add the chicken pieces. Brown each side for 3-4 minutes until golden. This step locks in the flavor.
Add the Chicken Broth
- Pour the chicken broth into the Dutch oven, making sure the chicken is partially submerged. This ensures even cooking and keeps the chicken juicy.
Cover and Simmer
- Cover the Dutch oven and lower the heat. Let the chicken simmer for 30-40 minutes. The chicken will cook slowly in the liquid, becoming tender and easy to shred.
Shred the Chicken
- Once the chicken reaches an internal temperature of 165°F and is fork-tender, remove it from the Dutch oven. Shred the chicken into bite-sized pieces using two forks.
Finish and Serve
- If you'd like, return the shredded chicken to the Dutch oven and let it soak up some of the juices for another 5-10 minutes. This helps enhance the flavor and keeps the chicken moist
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