Dutch Oven Shredded Chicken

This post may contain affiliate links. Click for complete disclosures. 

This dutch oven shredded chicken recipe is the easiest way to have to have moist and tender chicken on hand for quick meal prep.

You've probably seen all the slow cooker shredded chicken recipes, but I actually prefer to cook shredded chicken in a dutch oven. For starters, it takes way LESS time. Slow cooker shredded chicken can easily take 4-5 hours plus, depending on what setting you're using. Using a dutch oven to cook shredded chicken, you have it done in an hour or less. Yes, cooking chicken in a dutch oven does take longer than boiling it to shred, but boiled chicken is just that, boiled chicken. It can end up being tough and not so flavorful.

Trust me, cooking shredded chicken in the dutch oven is the best way to go to have juicy, flavorful shredded chicken.

Jump to:

• Ingredients.
• Steps.
• Tips and tricks.
• Chicken yield.
• Shredding chicken.
• Best dutch ovens.
• Storing.
• Ways to use shredded chicken.
• 📖 Recipe
• Comments and Ratings

Ingredients.

You don't need hardly any ingredients to make this dutch oven shredded chicken.

• Chicken - I tend to stick with boneless, skinless chicken breasts when I'm making shredded chicken. I've also used chicken thighs when I had them on hand. But if you don't mind removing bones, feel free to use any variety of chicken you like.
• Avocado Oil - I like to use a bit of avocado oil to toss the chicken in with the spices. It keeps everything together and helps prevent sticking in the dutch oven.
• Chicken stock - Adding a little chicken stock to the pot helps add moisture to the chicken as it cooks, leaving you with extra juicy shredded chicken.
• Spices - I like to keep things simple and just add a little bit of salt and pepper to the chicken to make shredded chicken. This way, I can use it for multiple recipes and just spice it once I use it. If you know, you want to use it for a specific recipe like bbq pulled chicken or some gluten-free enchiladas, feel free to add those additional spices to your chicken before cooking it.

Steps.

Making dutch oven shredded chicken is as easy as 1-2-3.

1. Toss the chicken in the avocado oil and spices in the dutch oven to coat completely.
2. Pour the chicken stock into the pot.
3. Cover and place the dutch oven into the oven and let it cook.

Tips and tricks.

• Try not to overcrowd your chicken. - If you want to do a larger batch of shredded chicken and layering your chicken is a must, it's fine. Just note that the cooking time will be a bit longer before the chicken is shreddable.
• Don't open the dutch oven while the chicken is cooking. - Keeping the dutch oven closed while the chicken cooks keeps the heat and moisture locked in.
• Shred the chicken while it is still warm. - Chicken shreds easier when it is warm. Once it gets cold it is a little harder. If you wait till it's cold, you'll likely end up having to dice it with a knife instead of shredding it.

Chicken yield.

Each 1 pound of uncooked chicken makes about 2 ½ cups worth of shredded chicken.

Shredding chicken.

Making shredded chicken in the dutch oven makes the chicken beyond easy to shred on a plate or cutting board and just pull it apart with some forks. But, if you're like me and like to make things quicker and easier, then I highly suggest you shred your chicken with a mixer.

1. Place the cooked chicken and a few tablespoons of the cooking liquid into the bowl of a stand mixer.
2. Using the flat paddle, turn on the mixer starting on low.
3. Gradually increase the speed as the chicken breasts break up until you have all of the shredded chicken pulled the way you like it.

Now you have the perfect shredded chicken without having to actually shred it yourself.

• If you don't have a stand mixer, you can also toss the chicken into a bowl and use a hand mixer at a low speed.
• You can also just wait until the chicken has cooled enough to handle and then use your hands to pull the chicken apart into the desired size.

Best dutch ovens.

A huge reason I love cooking with dutch ovens is the ability to cook with them both on the stove and in the oven. I've even placed a few of mine on the grill over the years.

When it comes to having a good dutch oven for cooking in your kitchen, you don't have to go with the most expensive brands like a Le Creuset dutch ovens. There are several other brands, like Chantal, which are just as good, in my opinion. If you want to save even more money on a dutch oven, look for brands like Martha Stewart, Lodge, and Amazon Basics. I've even found some good deals on dutch ovens at my local TJ Maxx and Homegoods.

You don't need to spend a fortune, but I will say I always look for regular cast iron dutch ovens or enameled cast iron. They hold heat the best, and I find I get the most consistent results time and time again.

Storing.

Once cooked, your shredded chicken will stay good in the fridge for 3-4 days when stored in an airtight container.

If you want to keep it for longer, I suggest freezing it. Once cooled, portion out how much chicken you want in each freezer-safe bag or container, and store in the freezer for up to four months.

Let it thaw in the fridge overnight, or depending on the recipe, break it up and toss it in frozen as I do with my gluten-free chicken noodle soup.

Always let your chicken cool completely at room temperature before storing it.

Ways to use shredded chicken.

Having easy, already-shredded chicken on hand means you can throw together so many gluten-free lunches and dinners together even faster. It really is the best recipe to have on hand, especially for batch cooking for beginners who don't do it all the time or who want to do more.

Here are some of my favorite gluten-free dinners to make with this dutch oven pulled chicken.

📖 Recipe

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!