Description

This Dutch Oven Pulled Chicken recipe features tender, slow-baked chicken breasts or thighs cooked in a flavorful mixture of barbecue sauce, chicken broth, smoked paprika, and garlic. Perfect for sandwiches, tacos, or served over rice, this easy oven-braised dish delivers juicy, shreddable chicken with a smoky, tangy sauce that’s sure to please the whole family.

Ingredients

Scale

Chicken and Seasoning

2 lbs boneless, skinless chicken breasts or thighs
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper

Sauce and Aromatics

1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup barbecue sauce (or your favorite sauce)
1 tablespoon apple cider vinegar (optional for tang)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow cooking the chicken evenly and gently.
Sauté Aromatics: In a Dutch oven, heat olive oil over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute to release its flavor.
Add and Season Chicken: Place the chicken breasts or thighs into the Dutch oven. Season evenly with smoked paprika, salt, and black pepper to enhance the taste throughout the meat.
Add Liquids and Mix: Pour in the chicken broth, barbecue sauce, and apple cider vinegar (if using). Stir gently to coat all the chicken pieces in the flavorful sauce mixture.
Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 1½ to 2 hours, or until the chicken is very tender and can be easily shredded with two forks.
Shred Chicken: Remove the chicken from the Dutch oven and shred it finely using two forks. Return the shredded chicken to the pot and stir to combine it well with the sauce.
Serve: Serve the pulled chicken warm on buns, in tacos, over cooked rice, or alongside roasted vegetables for a complete meal.

Notes

Using chicken thighs will result in a more tender and flavorful pulled chicken.
This recipe can be adapted for stovetop cooking by simmering the mixture over low heat for 45 to 60 minutes until the chicken is tender.
Alternatively, cook the chicken in a slow cooker on low for 6 to 7 hours for hands-off preparation.
For a gluten-free dish, ensure you use gluten-free barbecue sauce.