Dutch Oven Shredded Chicken
The Dutch oven poaches the tender chicken in chicken stock while it cooks in the oven. Creating moist, tender shredded chicken!
Servings: 6 Servings
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.
Notes
Use for recipes calling for cooked, shredded chicken.
Nutrition Information
Serving: 1 ServingCalories: 74kcalCarbohydrates: 6gProtein: 11gFat: 1gSugar: 0g
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