Dutch Oven Shredded Chicken (For Tacos, Gyros, Sandwiches & More!)
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 to 10
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Calories
179 kcal
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Course
Main Course
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Cuisine
Mediterranean
Dutch Oven Shredded Chicken (For Tacos, Gyros, Sandwiches & More!)
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One of the simplest ways to make juicy, tender, and flavorful shredded chicken is in a Dutch oven! It’s perfect on a brioche bun with coleslaw for a crowd, or customize it for tacos, burrito bowls, gyros, baked potatoes, pizza, and more for easy dinners all week. No pre-cooking needed - just add chicken breasts and pantry staples to the pot, and bake for about an hour!
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Ingredients
- 4 large chicken breasts (about 2 pounds or 1 kilo)
- 1 large onion
- 2 peppers (two different colors is nice e.g. green and red)
- 1 can chopped tomatoes (14 ounces or 400 grams)
- 3 tablespoons dark brown sugar or light brown sugar, or honey
- 2 tablespoons tomato paste (concentrate)
- 2 tablespoons vinegar
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons mixed dried herbs (or a mix of any or all of: basil, oregano, thyme, rosemary, marjoram)
- ½ teaspoon cinnamon
- 1 teaspoon chili powder (optional) or ¼ teaspoon cayenne pepper
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Instructions
- Preheat the oven to 325F/170C.
- Lay the chicken breasts in the dutch oven (or other large oven proof pot with a lid) in one layer. Then scatter over the chopped peppers and onion.
- Stir together all of the sauce ingredients in a large jug or bowl (tomatoes, sugar, tomato paste, vinegar, garlic powder, paprika, cumin, coriander, dried herbs, cinnamon, chili).
- Pour the 'sauce' all over the chicken breasts. Pop the lid on the pot, then bake for around an hour, or until the chicken is cooked through. If you like, use a meat thermometer to check that it's at least 165°F/74°C in the thickest part.
- Use two forks to shred the chicken. Either shred right in the pot, or remove to a wooden board to shred, then stir back into the pot.
- Use in tacos, gyros, sandwiches and more (see more ideas in the notes section below or post above). Alternatively, portion and freeze for another day.
Equipments used:
Notes
- Seasoning: To make this recipe even easier, feel free to use around 2 to 3 tablespoons of this all-purpose seasoning instead. Taste at the end, and add more if you want to.
- Chicken: It is possible to use chicken thighs instead, but you may need to reduce the cooking time a little (around 40 to 45 minutes - again, check with a meat thermometer to be sure).
- Ways to use:
- Slow cooker/pressure cooker instructions: Slow cook on low for 6 to 8 hours. In your instant pot (electric pressure cooker), cook for 10 minutes on high pressure, then let the pressure release naturally for 5 to 10 minutes.
- Storage/Freezing instructions: Keep it in a sealed container in the refrigerator for up to 3 days. Alternatively, freeze it for up to 3 months. Freeze in small portions, then defrost just as much as you need at one time.
- Mexican style: Add a teaspoon of chili powder in with the spices, stir in a can of cooked black beans and squeeze in the juice of a lime. Use in tacos, nachos, chimichangas (wrap in a tortilla and air fry or bake at 390F for 10 minutes, then add toppings), quesadillas, burritos, burrito bowls, or any kind of Mexican style form you like.
- Mediterranean style: Make your chicken with dried oregano and skip the chili powder. Roll up in Greek style pita bread along with tsatziki, salad, and a few french fries. Alternatively, make Mediterranean style bowls with Greek salad, tsatziki and pita bread.
- BBQ style: Stir through BBQ sauce. Pile onto brioche buns with coleslaw. Or pile onto baked potatoes with sour cream.
- As a pizza topping, in a wrap with salad, in a pie, or as a salad bowl.
Nutrition Information
Show Details
Calories
179kcal
(9%)
Carbohydrates
12g
(4%)
Protein
25g
(50%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
245mg
(10%)
Potassium
682mg
(19%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
788IU
(16%)
Vitamin C
33mg
(37%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 245mg | 10% |
| Potassium | 682mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 33mg | 37% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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