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Dutch Oven Shredded Chicken Recipe

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★★★★★

4.8 from 130 reviews

A simple and hearty recipe for Dutch Oven Shredded Chicken, perfect for quick meals. Tender chicken breasts are slow-cooked in chicken broth with seasonings until juicy and easy to shred, making it a versatile base for salads, sandwiches, tacos, or casseroles.

Ingredients

Scale

Chicken

  • 2 lbs chicken breasts

Liquid

  • 1 1/2 cups chicken broth

Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Optional: 1/2 teaspoon paprika

Instructions

  1. Prepare the Dutch oven: Place the cleaned chicken breasts in the bottom of a Dutch oven. Pour the chicken broth over the chicken ensuring the breasts are partially submerged to keep them moist during cooking. Sprinkle the salt, pepper, garlic powder, onion powder, and paprika evenly over the chicken.
  2. Cook the chicken: Cover the Dutch oven with its lid and cook over medium-low heat on the stovetop for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily. Alternatively, it can be cooked in a preheated oven at 325°F (163°C) for 25-30 minutes.
  3. Shred the chicken: Remove the chicken breasts from the Dutch oven and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the Dutch oven to absorb any remaining broth and seasonings, or serve immediately as desired.

Notes

  • You can add your favorite herbs like thyme or rosemary to enhance flavor.
  • Leftover shredded chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use low-sodium chicken broth to control salt content.
  • This method produces very tender chicken perfect for various dishes such as tacos, salads, and sandwiches.

Keywords: Dutch oven shredded chicken, shredded chicken recipe, easy chicken recipe, stovetop chicken, tender shredded chicken

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