Description
This Dutch Oven Pulled Chicken recipe is a delicious and easy way to enjoy tender, flavorful shredded chicken. Cooked low and slow in a Dutch oven, the chicken is infused with a savory barbecue sauce for a mouthwatering meal.
Ingredients
Scale
Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
Barbecue Sauce Mixture:
- 1 cup chicken broth
- 1/2 cup barbecue sauce (plus more for serving)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Sear the Chicken: Heat olive oil in a Dutch oven over medium heat. Sear the chicken for 2–3 minutes per side until lightly browned.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Cook the Chicken: Pour the sauce mixture over the chicken in the Dutch oven. Cover and bake for 1.5 to 2 hours until the chicken is tender.
- Shred the Chicken: Use two forks to shred the chicken in the pot, mixing it into the juices.
- Serve: Serve the pulled chicken warm on buns, over rice, or in tacos.
Notes
- For a spicier version, add hot sauce or cayenne pepper to the sauce.
- You can use store-bought or homemade barbecue sauce based on your preference.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg
