Description
This Dutch Oven Pulled Chicken recipe delivers tender, flavorful shredded chicken made effortlessly in the oven. Braised with a smoky barbecue sauce blend and spices, it’s perfect for sandwiches, tacos, or served over rice. The low-sodium broth and balanced seasonings create a juicy, delicious main dish that’s also gluten-free and easy to prepare.
Ingredients
Scale
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup barbecue sauce (or sauce of choice)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: pinch of cayenne for heat
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for slow baking the chicken.
- Sauté the aromatics: Heat olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for an additional minute to release its fragrance.
- Add chicken and liquids: Nestle the chicken breasts or thighs into the pot. Pour in the low-sodium chicken broth, barbecue sauce, and apple cider vinegar. Sprinkle smoked paprika, salt, black pepper, and cayenne if using. Stir gently to coat the chicken evenly with the sauce and seasonings.
- Bake covered: Place the lid on the Dutch oven and transfer to the preheated oven. Bake for 1 1/2 to 2 hours, or until the chicken is very tender and easily shreds with a fork.
- Shred the chicken: Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the Dutch oven.
- Toss to coat and serve: Mix the shredded chicken well with the sauce remaining in the pot to ensure it is fully coated. Serve hot on buns, in tacos, or over rice for a delicious meal.
Notes
- For a tangier flavor, increase the amount of apple cider vinegar slightly.
- This dish can be made ahead of time and reheated gently on the stovetop to maintain moisture and flavor.
- Chicken thighs provide more moisture and are preferred for juiciness, but chicken breasts also work well.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 110 mg
