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Pulled chicken has soared in popularity in recent years, becoming a staple in many households for its incredible flavor and versatility. This dish is not only a crowd-pleaser for family dinners but also a perfect option for entertaining guests at gatherings or barbecues. The tender, shredded chicken can be used in a variety of dishes, from sandwiches and tacos to salads and wraps, making it a highly adaptable meal choice.
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Dutch Oven Pulled Chicken

Discover the mouthwatering flavors of Dutch Oven Pulled Chicken, a versatile dish perfect for family dinners or entertaining! This easy recipe uses chicken thighs for tender, juicy meat, infused with rich spices and your favorite barbecue sauce. Enjoy it in sandwiches, tacos, or rice bowls. Whether you're an experienced cook or a beginner, this method ensures perfectly delicious results every time. #PulledChicken #DutchOven #EasyRecipes #ComfortFood #CookingTips

Ingredients

3 lbs boneless, skinless chicken thighs

1 medium onion, diced

4 cloves garlic, minced

1 cup chicken broth

1 cup barbecue sauce (choose your favorite)

1 tablespoon apple cider vinegar

1 tablespoon smoked paprika

1 tablespoon brown sugar

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Buns and coleslaw for serving (optional)

Instructions

Sear the chicken: Preheat your Dutch oven over medium heat. Add olive oil and once hot, add the chicken thighs. Sear for about 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

    Cook the aromatics: In the same Dutch oven, add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant.

      Make the sauce: In a bowl, combine the chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, brown sugar, chili powder, cumin, salt, and black pepper. Stir until well mixed.

        Combine and simmer: Return the seared chicken to the Dutch oven and pour the sauce over it. Make sure the chicken is well-coated. Bring the mixture to a simmer, then cover the Dutch oven, reducing the heat to low. Let it cook for about 45 minutes to 1 hour, flipping the chicken halfway.

          Shred the chicken: Remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the chicken to the pot and stir to mix it well with the sauce.

            Serve: Serve the pulled chicken on buns with coleslaw if desired, or over rice for a hearty meal.

              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8