This Dutch Oven Pulled Chicken recipe has quickly become one of my favorite go-to recipes for easy, flavorful dinners. It is simple to make, but the result is incredibly juicy, tender, and packed with that bold, spicy flavor we love here in Texas.
I love how everything comes together in the Dutch oven. Pulled Chicken in Dutch Oven is no fuss, just perfectly seasoned chicken ready for sandwiches, tacos, rice bowls, and more. Whether we’re gearing up for a busy week or planning a casual get-together, this delicacy never lasts long around our table!
Love this recipe? You should try my Chicken Pot Pie and Swiss Steak too.
Ingredients for Dutch Oven Pulled Chicken
You only need a few simple pantry staples to create my juicy, flavorful Dutch Oven Pulled Chicken:
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- Smoked paprika
- Chili powder
- Garlic powder
- Onion powder
- Ground cumin
- Chicken broth
- Apple cider vinegar
- Olive oil
- Crushed red pepper flakes (optional)
Instructions for Dutch Oven Pulled Chicken
- Preheat your oven to 325°F.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the chicken breasts all over with salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, cumin, and crushed red pepper flakes.
- Sear the chicken for 2–3 minutes per side until lightly golden. It doesn’t need to be fully cooked through at this point.
- Pour the chicken broth and apple cider vinegar into the Dutch oven. Stir gently, scraping up any browned bits from the bottom of the pot.
- Cover with the lid and transfer the Dutch oven to the preheated oven. Bake for 45–55 minutes. The chicken has to be very tender and easily pulls apart with two forks.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the Dutch oven and stir it into the cooking juices to soak up all the flavor.
- Serve hot, or use for sandwiches, tacos, salads, and more!
Tips & Substitutions
- Serving ideas:
Use this spicy pulled chicken for sandwiches, tacos, rice bowls, salads, or even stuffed baked potatoes! - Make it spicier:
Add more crushed red pepper flakes, diced jalapeños, or a pinch of cayenne pepper before cooking for extra Texan heat. - Use chicken thighs:
If you prefer even juicier pulled chicken, you can swap the chicken breasts for boneless, skinless chicken thighs.
Storage & Reheating
- Storing:
Let the Dutch Oven Pulled Chicken cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Keeping the shredded chicken in its juices helps it stay tender and flavorful. - Freezing:
My Pulled Chicken from Dutch Oven freezes beautifully! Place cooled chicken and juices into a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. - Reheating:
Reheat it gently on the stovetop over medium-low heat, stirring occasionally until warmed through. For individual portions, microwave until heated through.
Dutch Oven Pulled Chicken
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon crushed red pepper flakes optional, for extra spice
- 1 ½ cups chicken broth
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 325°F.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the chicken breasts all over with salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, cumin, and crushed red pepper flakes.
- Sear the chicken for 2–3 minutes per side until lightly golden (don’t worry about cooking it through).
- Pour the chicken broth and apple cider vinegar into the Dutch oven. Stir gently, scraping up any browned bits from the bottom.
- Cover with the lid and transfer to the oven. Bake for 45–55 minutes. The chicken has to be very tender and easily pulls apart with two forks.
- Remove the chicken from the Dutch oven. Shred the chicken using two forks.
- Return the shredded chicken to the pot and stir it into the cooking juices to soak up all the flavor.
- Serve hot, or use for sandwiches, tacos, salads, and more!
