0 from 3 votes
Dutch Oven Pulled Chicken
Introducing the best Dutch Oven Pulled Chicken, a simple and versatile recipe that hinges on slowly poaching boneless chicken breasts. This cooking method creates the most succulent shredded chicken for all your favorite dishes.
Prep Time
5 mins
Cook Time
5 mins
Shredding
5 mins
Total Time
50 mins
Servings: 4
Calories: 147 kcal
Course:
Main Course
Cuisine:
International
Ingredients
- 1-1.5 pounds boneless skinless chicken breasts
- 1 medium onion peeled and cut into halves or quarters
- 2-3 cloves garlic peeled and left whole
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 1 teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- water or chicken broth to cover
Instructions
- Put the boneless, skinless chicken breasts in a single layer at the bottom of your Dutch oven.
- Scatter the onion, garlic, bay leaf, salt, pepper, and other spices over the chicken breasts.
- Pour enough water or chicken broth into the Dutch oven to cover the chicken by about an inch.
- Cover and place the Dutch oven on the stove top over low heat. Slowly bring the liquid to the gentlest simmer with a goal liquid temperature of 170 to 180°. Poach until the chicken reaches an internal temperature of 165°F (74°C), about 30 to 40 minutes.
- Once the chicken is fully cooked, use tongs to remove it from the poaching liquid and place it on a cutting board. Let it cool for a few minutes, then use your hands, two forks, or even a mixer to pull the chicken into bite-sized shreds.
- Serve as is, or return the pulled chicken back to your Dutch oven and add your favorite BBQ or other sauce. Stir the sauce in over low heat until your chicken is coated thickly and warmed through.
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Notes
- The recommended portion size for chicken is three to four ounces, so two large chicken breasts should make enough pulled chicken for a family of four. If you have teenage boys, please scale up!
- The slower you can cook your chicken, the better! The goal is to always keep the poaching water around 170 to 180°, well below boiling. I often add ice cubes to my poaching liquid to slow down the cooking.
- The slower you can cook your chicken, the better! The goal is to always keep the poaching water around 170 to 180°, well below boiling. I often add ice cubes to my poaching liquid to slow down the cooking.
- Feel free to play with the poaching liquid by adding coarsely chopped carrots and celery, herbs, or different broths.
Nutrition Information
Calories
147kcal
(7%)
Carbohydrates
4g
(1%)
Protein
25g
(50%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
716mg
(30%)
Potassium
488mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
69IU
(1%)
Vitamin C
4mg
(4%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 147
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 716mg | 30% |
| Potassium | 488mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.