Description
This Dutch Oven Pulled Chicken recipe features tender, flavorful shredded chicken slow-baked in a savory barbecue sauce infused with smoked paprika, chili powder, and apple cider vinegar. Perfect for sandwiches, tacos, or served over rice, this dish offers a simple yet delicious way to enjoy comfort food with a homemade touch.
Ingredients
Scale
Chicken and Sauce
- 2 ½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups low-sodium chicken broth
- 1 cup barbecue sauce (plus more for serving)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- Chopped fresh parsley
Instructions
- Preheat and Sauté: Preheat your oven to 325°F (163°C). Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened, then add the minced garlic and cook for another 30 seconds to release its aroma.
- Add Chicken and Seasonings: Place the chicken breasts or thighs into the Dutch oven. Pour in the low-sodium chicken broth, barbecue sauce, and apple cider vinegar. Sprinkle smoked paprika, chili powder, cumin, salt, and black pepper over the chicken. Stir gently to coat the chicken evenly with all the flavors.
- Bake: Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 1 ½ to 2 hours, or until the chicken is tender and easily shredded with a fork.
- Shred the Chicken: Remove the Dutch oven from the oven and transfer the chicken to a cutting board. Using two forks, shred the meat thoroughly.
- Combine and Thicken Sauce: Return the shredded chicken to the sauce in the pot and stir to coat it well. Place the pot uncovered on the stovetop over medium heat and simmer for 5 to 10 minutes to thicken the sauce slightly if desired.
- Serve: Serve the pulled chicken warm on sandwich buns, in tacos, or over rice. Garnish with chopped fresh parsley if desired and offer additional barbecue sauce on the side.
Notes
- You can prepare this recipe ahead of time and store the pulled chicken in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
- For extra heat, add a pinch of cayenne pepper or several dashes of your favorite hot sauce to the barbecue sauce before baking.
- Using thighs will yield moister meat, while breasts provide a leaner option.
- Make sure the chicken is cooked thoroughly and can be shredded easily before removing from the oven.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
