Dutch Oven Shredded Chicken
This Dutch oven shredded chicken recipe is the easiest way to have moist and tender chicken on hand for quick meal prep.
Equipment
Ingredients
- 1-2 Pounds Chicken Breasts boneless, skinless
- 2 Tablespoons Avocado Oil or a light cooking oil
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Cup Chicken Stock or vegetable stock, or water
Instructions
- Preheat the oven to 350 degrees.
- Toss the chicken with the avocado oil and spices to coat.1-2 Pounds Chicken Breasts, 2 Tablespoons Avocado Oil, 1 Teaspoon Salt, ½ Teaspoon Pepper
- Place the chicken in the Dutch oven. Add the chicken stock to the Dutch oven.
- Cover the dutch oven with a lid and bake it in the preheated oven for about 45 minutes, or until the internal temperature of the chicken reads 165 degrees.
- Remove the chicken from the oven. Shred the chicken, and then stir it with the remaining stock.
- Allow the chicken to cool, and then store it if you're not using it right away.
Notes
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.
Nutrition
Calories: 405kcalCarbohydrates: 2gProtein: 50gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 147mgSodium: 1512mgPotassium: 909mgFiber: 0.1gSugar: 1gVitamin A: 73IUVitamin C: 3mgCalcium: 16mgIron: 1mg
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