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tray full of shredded chicken with two forks crossed on top, next to a yellow plate and small bowl of BBQ sauce.
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5 from 6 votes

Dutch Oven Pulled Chicken

Unlock the juicy flavor with this Dutch Oven Pulled Chicken, which can go with so many meals and is sure to be a crowd pleaser!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: easy weeknight dinner, pulled chicken, shredded chicken
Servings: 8 people
Calories: 232kcal

Ingredients

  • 2 Tablespoons olive oil
  • 3 lbs boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon paprika regular or smoked
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 large onion diced
  • 2 cups chicken stock

Instructions

  • Place the chicken thighs on a plate and pat dry with a paper towel. Combine the salt, paprika, and garlic powder in a small bowl. Coat the chicken generously with the spices, getting all sides of the chicken.
  • Heat the olive oil in a Dutch oven over medium heat. The pan will be ready when a bit of water dropped in the pan starts to sizzle. Add half of the chicken (you'll want to do this in two batches so the chicken will sear and not steam), cooking each side of the chicken for about 2-3 minutes. Flip and cook for another 2-3 minutes. Both sides should be golden brown. Transfer chicken back to the plate and sear the second batch of chicken the same way.
  • With the chicken out of the Dutch oven, add the onions to the pot and cook for 3-4 minutes until the onions become translucent. Deglaze the pan with chicken stock, scrapping up the bits of brown from the chicken.
  • Bring to a boil before turning the heat to low and adding the chicken to the pot. Cover and simmer for 20-25 minutes until the chicken is fully cooked (internal temperature of 165ËšF)
  • Transfer the chicken to a platter and shred with two forks or place chicken in a stand mixer and mix on low speed until shredded (about 30 seconds). Toss with barbecue sauce and enjoy!

Notes

Storing Leftovers: Store leftovers in an airtight container in the refrigerator, adding about ½ cup of the remaining liquid to keep the chicken moist until you're ready to reheat. Chicken will last in the refrigerator for 3-4 days. 
Reheating: Reheat the chicken over the stove (keeping some of the liquid) or in the microwave in 30 second increments until heated through. 
Freezing: Freeze chicken in a freezer-safe bag once the chicken is completely cool. Freeze for up to 3 months. 

Nutrition

Calories: 232kcal | Carbohydrates: 4g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 529mg | Potassium: 511mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg