Dutch Oven Shredded Chicken
This Dutch Oven Shredded Chicken is a simple chicken recipe that’s perfectly seasoned as is, but can be customized and added to so many other dishes. Plus, it’s great for meal prep to have on hand to use throughout the week.
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Servings: 3 servings
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- 2 tablespoon olive oil
- 2 cups chicken stock
Instructions
- In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper.
- Warm the dutch oven over medium-high heat. Once warmed, sear the chicken on both sides until deeply golden/charred, about 5 minutes per side.
- Once seared, add the chicken stock into the dutch oven with the chicken. Scrape the bottom of the pan with a wooden spoon to get up all the browned bits (aka flavor). Bring to a boil over high-heat then cover, reduce to a simmer over medium-low heat. Cover and cook for 20 minutes (or until the chicken is cooked through).
- Transfer the cooked chicken to a plate. Wait 5 minutes to let the juices redistribute, then use two forks to shred, then either add it back to the stock or use as desired.
Notes
- Size dutch oven: Any dutch oven that fits the chicken in a single layer without too much extra space is great. I used a wide-bottomed 3.5 QT dutch oven.
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Easy ways to shred chicken:
- Forks: with a fork in each hand, insert them into the chicken, and use an outward pull motion to shred.
- Hand mixer: put the chicken in a large bowl and use a hand mixer to shred. Start on a low speed, then raise the speed as it starts to shred.
- Stand mixer: similar to hand mixer, put the chicken in the bowl of a stand mixer and use the paddle attachment to shred. Start on a low speed, then raise the speed as it starts to shred.
- Keep it simmering: Once you reduce the stock to a simmer, make sure it stays at a steady simmer. Lift the lid quickly to check if need be.
- Chicken temperatures: Chicken is cooked through when it reaches an internal temperature of 165°F. I usually like to be on the safe side and cook it until about 170°F. Keep in mind it’ll continue to cook a little as it sits before you shred it.
- Spices: They can be completely customizable based on your preferences and intended use for the chicken. For example, adding some cumin and chili powder would be great if you plan to use the shredded chicken in Mexican recipes. Italian seasoning would be great if you plan to use it in Italian recipes.
- Dutch oven: I like to use an enamel cast iron dutch oven for its non-stick properties. For an investment piece, Le Creuset and Staub are great options. For something a little more budget-friendly try Lodge.
Nutrition Estimate
Calories: 332kcal | Carbohydrates: 8g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 1529mg | Potassium: 590mg | Fiber: 1g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg