Need cooked, shredded chicken for a recipe? Use this simple Dutch Oven Shredded Chicken cooking method to accomplish this task. The Dutch oven poaches the tender chicken in chicken stock while it cooks in the oven. This creates moist, tender shredded chicken ready for whatever recipe needs cooked chicken!
I love meal planning and meal prep. It is the key to the chaos and keeping the temptation of takeout at bay. It is a healthier and more convenient way to get food on the table fast. Whether diced chicken in a slow cooker or this Dutch oven method, it is always a good plan to have cooked chicken waiting in the freezer.
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Featured Ingredients
- Chicken Breasts - Boneless, skinless chicken breasts.
- Chicken Broth - Or chicken stock.
- Kosher Salt and Black Pepper - Basic seasoning to keep the chicken open to whatever flavor profile is needed.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Remove a rack in the oven if needed or adjust the racks to fit the size of the Dutch oven. Preheat the oven to 350 degrees F.
In the heavy-bottomed Dutch oven, add the boneless chicken breasts. Pour the chicken broth and sprinkle the salt and pepper to season the chicken breasts.
Step 2: Cook in the oven for 30-45 minutes or until the chicken breasts reach an internal temperature of 165 degrees F.
The thicker the chicken piece, the longer it will take to reach that temperature.
Also worth noting that if the chicken is layered, the cooking time will be closer to 45 minutes.
Step 3: Let the cooked chicken breasts rest for at least ten minutes.
There are three options to shred chicken: Use two forks and pull apart the chicken with the grain. Other options include using a hand mixer or a stand mixer with a paddle attachment on low speed. The key to this being successful is the chicken must be warm. If sliced or diced chicken is needed, allow the chicken to cool and then proceed.
Variations
Shredded Dark Meat: Use boneless skinless chicken thighs for all dark meat.
Rotisserie Style Shredded Chicken: Use a mixture of chicken breasts and chicken thighs for a mixture of both, just like a rotisserie chicken.
Shredded Chicken Tacos: Add a tablespoon of homemade taco seasoning with the salt and pepper. Shred the flavorful chicken. Place shredded chicken in corn tortillas with hot sauce and shredded cheese. Add a squeeze of lime juice, sour cream, and guacamole for a fun, delicious meal.
Ways To Use Shredded Chicken
- Chicken Salad: Make this delicious gluten free chicken salad recipe. It is a favorite in our house!
- Greek Chicken Wrap: Use sliced chicken in a delicious egg white wrap.
- King Ranch Chicken Casserole: The diced, cooked chicken is drenched in a gluten free spicy sauce and topped with crunchy tortilla chips for this chicken casserole.
- BBQ Chicken Sliders: Add homemade BBQ sauce to the shredded chicken and pile it on a slider bun or lettuce wrap
- Chicken Enchiladas: Make a pan of low FODMAP chicken enchiladas with homemade enchilada sauce.
- Baked Chicken Tacos: Combine the shredded chicken with salsa, low FODMAP taco seasoning, green onion tops, and cheese to make delicious baked chicken tacos.
- Chicken Pot Pie: Use this cooked chicken in chicken pot pie.
- Chicken Quesadillas: Add this cooked, diced chicken with a flavorful spice mix, sliced bell peppers, and melty cheese for quick and easy quesadillas.
- Buffalo Chicken Casserole With Tater Tots: Using shredded, cooked chicken drenched in ranch dressing and buffalo sauce. Topped with crispy tater tots!
- Chicken Spaghetti Casserole With Rotel: Love this easy, peasy casserole featuring spaghetti noodles, queso, and shredded chicken.
Storing and Reheating
Store: Keep the shredded chicken in an airtight container in the refrigerator for 3-4 days. Keep a bit of cooking liquid in it. This keeps it from drying out. Give it a good stir before using.
Reheat: Place some pulled chicken on a microwave-safe plate and heat until warmed. Stir halfway through cooking time if reheating a large portion.
Freeze: Cooled, shredded chicken freezes beautifully! Place the cooled cooked chicken in an airtight, freezer-friendly container or a zip-top bag. Keep in the freezer for up to four months. Defrost overnight before using.
More Shredded Chicken Recipes
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Recipe
Dutch Oven Shredded Chicken
Equipment
- Dutch Oven
Ingredients
- 1-2 pounds chicken breasts up to 4 pounds is possible
- 1 cup chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- In a 5 quart, heavy-bottomed Dutch oven, place the chicken breasts. If needed, it is ok to layer the chicken. Be aware the cooking time will take a bit longer, but it will work.
- Pour in the chicken broth.
- Sprinkle the chicken with salt and pepper.
- Add the cover and place in a preheated oven for 35-45 minutes or until an internal temperature of 165 degrees F is reached.
- Remove the chicken from the oven and let it rest for ten minutes.
- With two forks, a hand mixer, or a stand mixer with a paddle attachment, shred the chicken.
- Store shredded chicken with a bit of cooking liquid in an airtight container. Keep the chicken in the refrigerator for up to four days or in the freezer for four months.
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