Description
This Dutch Oven Pulled Chicken recipe features tender, juicy chicken breasts or thighs slow-cooked in a flavorful barbecue sauce blend. Perfect for sandwiches, tacos, bowls, or served over rice, this dish combines smoky, tangy, and savory flavors with simple ingredients and easy preparation.
Ingredients
Scale
Chicken and Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
Sauce and Seasonings
- 1 cup low-sodium chicken broth
- 1/2 cup barbecue sauce (plus more for serving)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare Dutch Oven: Preheat your oven to 325°F (160°C). Heat the olive oil in a large Dutch oven over medium heat to prepare for cooking the aromatics and chicken.
- Sauté Onion and Garlic: Add the finely chopped onion to the heated oil and sauté for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant to develop the flavor base.
- Add Chicken: Nestle the boneless, skinless chicken breasts or thighs into the pot with the sautéed onions and garlic, ensuring the pieces are evenly distributed.
- Prepare Sauce Mixture: In a small bowl, whisk together the low-sodium chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, chili powder, ground cumin, salt, and black pepper until combined.
- Pour Sauce and Bake: Pour the prepared sauce mixture evenly over the chicken in the Dutch oven. Cover with the lid and transfer the pot to the preheated oven. Bake for 1.5 to 2 hours, or until the chicken is fork-tender and shreds easily.
- Shred Chicken: Remove the Dutch oven from the oven and carefully take the chicken out. Using two forks, shred the chicken into bite-sized pieces.
- Combine and Simmer: Return the shredded chicken to the Dutch oven and stir to coat it thoroughly in the cooking sauce. If desired, simmer on the stovetop for 5 to 10 minutes to thicken the sauce before serving.
Notes
- Use chicken thighs for extra moisture and richer flavor.
- This pulled chicken is versatile—serve it in sandwiches, tacos, bowls, or over rice.
- For a spicier kick, add a dash of hot sauce or red pepper flakes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 260
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 90 mg
