Can I double or triple this recipe?

Yes! You may need to extend the cooking time if you make additional chicken.

Can I freeze shredded chicken?

Yes! This pulled chicken freezes very well. Let it cool completely, transfer to an airtight container, and freeze for up to 4 months. I like to freeze chicken in one- or two-cup increments so I can defrost enough for one or two meals at a time. Defrost overnight in the fridge when you're ready to use it.

Can I adjust the oven temperature or cooking time?

Yes - this Dutch oven pulled chicken recipe is quite forgiving. Our recipe testers preferred braising this chicken at a very low temperature for an extended period of time (275° F for 2 hours) because this low-and-slow technique delivers moist, tender chicken that is exceptionally easy to shred. This timeline is also handy for meal prep: Put the chicken in first, prep other ingredients or components for the week while it cooks, and shred the chicken as your final step for the day. If you're in a hurry, you can increase the oven temperature and reduce the cook time - but the chicken may not be as juicy or as easy to shred. We'd recommend baking Dutch oven chicken at 350° F or 375° F for 30-45 minutes if you'd like a quicker cook time (or if you need a hotter oven to accommodate other meal prep tasks in addition to this chicken). Always use a digital thermometer to ensure chicken reaches a safe internal temperature of 165° F.

Dutch Oven Shredded Chicken

Name: Dutch Oven Pulled Chicken
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: American
Ingredients: 4 large boneless, skinless chicken breasts (about 2 pounds total); 1/4 cup chicken broth; kosher salt and fresh cracked black pepper, to taste

Description

This easy shredded chicken is made in a Dutch oven - perfect for weekly meal prep!

Ingredients

Scale

4 large boneless, skinless chicken breasts (about 2 pounds total)
1/4 cup chicken broth
kosher salt and fresh cracked black pepper, to taste

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Instructions

Heat oven to 275° Fahrenheit.
Add chicken breasts, chicken broth, kosher salt, and a few turns of black pepper to a large Dutch oven. Use tongs to gently flip the chicken breasts a few times to combine everything. Arrange the chicken breasts in a single layer with minimal overlap to ensure even cooking.
Place the lid on the Dutch oven, then transfer to the 275°F oven. Bake for 1 1/2 to 2 hours, until chicken is cooked through. When it's done, chicken should be tender and easy to shred with a fork.
Let the chicken cool for 15-30 minutes so it's a bit easier to handle, then shred it into pieces. As you shred the chicken, it should absorb any extra broth still in the pot.
Let shredded chicken cool completely. Store in an airtight container in the fridge for up to a week. Use in salads, tacos, pasta, and more!

Notes

Additions and Substitutions. We kept this recipe purposefully simple so you can add prepped chicken to a variety of different dishes, but you can certainly dial up the flavor here if you like! Add your favorite dried spices and seasonings (taco seasoning, garlic powder, onion powder, dried herbs) or a cup of pre-made sauce (barbecue sauce, pesto, buffalo sauce) or salsa to the chicken as it cooks. If you add extra sauce, we recommend reducing the chicken broth by half.

Freeze shredded chicken in an airtight container for up to 4 months (past that, it can start to dry out a bit). Defrost overnight in the fridge when you're ready to use it.

Use a digital thermometer to ensure chicken reaches a safe internal temperature of 165°.