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Dutch Oven Shredded Chicken (For Tacos, Gyros, Sandwiches & More!)

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!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 to 10
Calories: 179 kcal
Course: Main Course
Cuisine: Mediterranean

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

Instructions

    Cup of Yum
  1. Preheat the oven to 325F/170C.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

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

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

% 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.