This Dutch Oven Shredded Chicken recipe is so easy and perfect for meal prep! Juicy and tender chicken breasts are lightly seasoned so you can use them in tons of other dishes for a super easy dinner recipe!
Shredded chicken is often made in a slow cooker, but did you know you can make it with a dutch oven much quicker? All you need is a cast iron Dutch oven, boneless chicken breasts, chicken broth and a few seasonings!
Meal prepping is a great way to make sure you have healthy and delicious meals all week long. I love to make Meal Prep Carnitas Burritos, Gluten Free Chicken Meatballs, and this pull-apart chicken for meal prep! You can use this shredded chicken in the same way you would use a rotisserie chicken for an unlimited amount of different meals.
If you're looking for more Dutch oven recipes to get your cooking juices flowing, check out my Best Dutch Oven Recipes, with over 30 recipes using the Dutch oven!Jump to Recipe
Why this recipe works
- Easy and simple recipe, ready in 30 minutes!
- Perfect for meal prep.
- Recipe can easily be doubled to freeze some for later.
- Only a few simple ingredients needed.
- Can be repurposed in so many different ways!
- Gluten free
- Dairy free
Boneless skinless chicken breasts
This cut of chicken works best since there is minimal prep before and after cooking. No need to worry about removing bones. One and a half pounds of chicken breast is about 2-4 breasts depending on their size. You can substitute for boneless skinless chicken thighs.
We’re keeping the seasoning for this pulled chicken light and neutral with salt, pepper, garlic powder, and onion powder so you can use it in multiple different recipes!
Reduced sodium chicken broth
Using broth or stock to cook the chicken in is great since it adds a little bit extra flavor.
See the recipe card below for a full list of ingredients and measurements.
How to make shredded chicken
Let’s make this easy shredded chicken recipe!
First, season chicken breasts evenly, then brown the breasts on both sides in a hot dutch oven.
Next add chicken stock to the pot and scrape up any browned bits from the bottom of the dutch oven with a wooden spoon.
Reduce the broth by half, cover, and cook on medium-low for another few minutes until the internal temperature of the chicken breast reaches 165°F.
Once the chicken is cool enough to handle, it's time to shred it up!
Best ways to shred chicken:
- By hand with 2 forks
- With a stand mixer using the paddle attachment
- With a land mixer on low
You can also skip shredding and rough chop the chicken for bite sized pieces instead.
Now you have delicious shredded chicken to use in all your favorite dishes!
Serve right away, or repurpose into a new dish. Store the cooked chicken in the refrigerator for up to 5 days. The chicken may also be frozen and stored for up to 1 month in the freezer.
There are really unlimited ways to use this easy shredded chicken! I use this shredded chicken recipe in my favorite fajita chicken tacos, but here are a few of my favorite other ways to make an easy dinner recipe.
- Toss the chicken with Spicy Serrano Salsa Verde or Mango Habanero Salsa and make chicken tacos.
- Serve topped with barbecue sauce for BBQ chicken sliders.
- Wrap in tortillas topped with Green Enchilada Sauce for chicken enchiladas.
- Make chicken nachos! Top Corn Tortilla Chips with shredded chicken, cheese, 4 Ingredient Guacamole, and a drizzle of Cilantro Garlic Sauce.
- Make these Carnitas Quesadillas and swap the carnitas for shredded chicken.
- Mix with Buffalo Sauce for buffalo chicken dip.
- Add it to a Simple Arugula and Spinach Salad and top it with Lemon Chive Salad Dressing for an easy lunch!
Storage instructions - Store leftover chicken in an airtight container in the refrigerator for up to 5 days. Store in a freezer safe container in the freezer for up to one month.
Oven instructions - If you would like to finish cooking the chicken in the oven, follow the recipe up until the step that you cover the chicken. Then place into a preheated oven at 350°F. Bake for about 8-10 minutes, or until the chicken reaches 165°F. Follow the same instructions for shredding the chicken.
How to double - You can double this recipe to make a big batch. You may need to brown the chicken in batches, then add all the chicken back to a large dutch oven to finish cooking.
If your Dutch oven is out of commission, you can definitely still make this recipe with other common kitchen equipment. For finding the best replacement for any Dutch oven recipe, check out my 10 Dutch Oven Substitutes.
Frequently Asked Questions
What is the best way to shred a chicken breast?
You can shred the chicken in a few different ways. Use two forks to pull the chicken apart, add the chicken to a stand mixer and use the paddle attachment, or shred on low with an electric mixer.
What chicken is best for shredding?
Boneless chicken is the best for making shredded chicken. You can use breasts or thighs.
How to prevent shredded chicken from drying out?
If you find your chicken getting dry, you can cook it in more broth, or add a sauce like BBQ sauce to keep it moist.
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
Easy Dutch Oven Shredded Chicken
- 2 forks, stand mixer with paddle attachment, OR hand mixer
- 1 ½ pounds boneless skinless chicken breasts
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon avocado oil can substitute for olive oil
- 1 cup reduced sodium chicken broth
- Sprinkle chicken breasts evenly on both sides with the salt, pepper, garlic powder, and onion powder. Heat oil in a medium Dutch oven over medium-high heat. Place the chicken breasts in the Dutch oven, and cook for 3-5 minutes on each side, until golden brown.
- Add chicken broth to the Dutch oven, using a wooden spoon or spatula to scrape off any browned bits at the bottom of the pan. Once the chicken broth has reduced by about half, add the lid to the Dutch oven, and reduce heat to medium-low. Cook for an additional 6-8 minutes, or until the chicken reaches 165°F.
- Remove the chicken from the heat and let cool for 10-15 minutes before shredding. Using either two forks or your hands, shred the chicken into ¼ - ½ thick pieces.
- If you have a stand mixer, you may also place the chicken, along with any remaining broth, into the bowl of the stand mixer fitted with the paddle attachment. Turn the mixer on low, and gently shred the chicken for about 2 minutes, or until it is evenly shredded.
- NOTE: If you would like to finish cooking the chicken in the oven, follow the recipe up until the step that you cover the chicken. Then place into the oven that has been preheated to 350°F. Bake for about 8-10 minutes, or until the chicken reaches 165°F. Follow the same instructions for shredding the chicken.
- Store cooked chicken in the refrigerator for up to 5 days. The chicken may also be frozen and stored for up to 1 month in the freezer.
- Storage instructions - Store leftover chicken in an airtight container in the refrigerator for up to 5 days. Store in a freezer safe container in the freezer for up to one month.
- Oven instructions - If you would like to finish cooking the chicken in the oven, follow the recipe up until the step that you cover the chicken. Then place into a preheated oven at 350°F. Bake for about 8-10 minutes, or until the chicken reaches 165°F. Follow the same instructions for shredding the chicken.
- How to double - You can double this recipe to make a big batch. You may need to brown the chicken in batches, then add all the chicken back to a large dutch oven to finish cooking.
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.