Shredded chicken in Dutch Oven (on stove top) is the easiest way to make moist, flavorful shredded chicken. This one-pot method keeps things simple while locking in all the juiciness. Whether you're making Dutch oven-pulled chicken for tacos, sandwiches, or meal prep, cooking it on the stovetop ensures tender, fall-apart chicken every time. Plus, it’s a fuss-free way to cook in bulk with minimal cleanup.
P.S. You will love my one post Cajun Sausage Spaghetti next time.
Pulled chicken for you 👊🏽
❤️ WHY IS THIS A BUDGET-FRIENDLY MEAL?
- This recipe is budget-friendly because shredded chicken is incredibly versatile—you can use it in so many ways!
- A little goes a long way, making it a great option for meal prep. Add some veggies on the side like grilled asparagus for an easy and healthy meal.
- I’ve also included an optional BBQ sauce to mix with the chicken for extra flavor. Store-bought BBQ sauce is an affordable choice—just look for a low-sugar version. It coats the chicken beautifully, keeps it moist after it's cooked. This is a popular bbq sauce option.
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
CHICKEN BREASTS
No skin, no bones.
SALT AND PEPPER TO TASTE
Enhances the flavor.
OLIVE OIL
I use extra virgin olive oil.
CHICKEN STOCK - LOW SODIUM
This adds moisture and more flavor.
BBQ SAUCE (OPTIONAL)
You can make your own BBQ sauce, but buying BBQ sauce is an easy option. I would recommend this sauce and a low sugar option.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Wash the chicken breasts and pat dry with a paper towel. Season with salt and pepper.
Heat the Dutch oven on the stovetop. Fry each piece of chicken until golden brown.
Then pour over the chicken stock. Close the lid and bring to a boil, then reduce the heat and simmer for about 12-15 minutes. If you insert a kitchen thermometer into the thickest part of the breast, it should register 165°F (74°C).
Turn off the heat and let the chicken cool for a bit. Drain any excess chicken stock. It's okay if there is a little left in a Dutch oven. Tip: Chicken stock can be cooled, frozen, and used later to make soups or stews.
Using two forks, shred the chicken into pieces. Turn up the heat and let any remaining liquid reduce.
Toss the chicken in BBQ sauce (optional) and enjoy served hot or cold.
💫 If you loved this recipe, leave a 5-star review and rating!
📝 TIPS AND TRICKS
Use a Moisture Locking Method – Cooking chicken in broth or a covered pot (like a Dutch oven) is the best way to make a large batch of shredded chicken. It helps keep it juicy and prevents it from drying out.
Don't boil the chicken: Boiling the chicken will result in tough meat. A gentle simmer is all you need.
Shred While Warm – Chicken is much easier to pull apart when it’s still warm. Use two forks, a hand mixer, or even a stand mixer for quick shredding!
❓FAQS
You can. You would need about 3 pounds worth (12 chicken thighs) without skin and deboned. Cook for 40 - 50 minutes.
💫 MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD:
Cook and shred the chicken in advance—it stays fresh for up to 3 days in the fridge or 3 months in the freezer.
STORAGE:
Store in an airtight container with a little broth or sauce to keep it moist.
REHEATING:
Warm on the stove top with a splash of broth, or microwave in 30-second bursts, stirring in between.
HOW TO USE SHREDDED CHICKEN
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
SHREDDED CHICKEN IN DUTCH OVEN (STOVE TOP!)
- Total Time: 5 min Prep Time + 15 min Cook Time = 20 min Total Time
- Yield: 4 1x
- Diet: Low Fat
Description
Shredded chicken in Dutch Oven (made on the stove top) is the easiest way to make moist, flavorful shredded chicken. This one-pot method keeps things simple while locking in all the juiciness. Whether you're making Dutch oven-pulled chicken for tacos, sandwiches, or meal prep, cooking it on the stovetop ensures tender, fall-apart chicken every time. Plus, it’s a fuss-free way to cook in bulk with minimal cleanup.
Ingredients
4 boneless, skinless chicken breasts (6- to 8-oz.)
½ teaspoon salt and pepper to taste
a good drizzle of olive oil
4 cups chicken stock or broth (low sodium)
½ - ¾ cup BBQ sauce (choose low sugar, optional)
Instructions
Wash the chicken breasts and pat dry with a paper towel. Season with salt and pepper.
Heat the Dutch oven on the stovetop. Add the olive oil and fry each piece of chicken until golden brown.
Then pour over the chicken stock. Close the lid and bring to a simmer. Simmer for about 12 -15 minutes or until soft and tender. If you insert a kitchen thermometer into the thickest part of the breast, it should register 165°F (74°C).
Turn off the heat and let the chicken cool for a bit. Drain the chicken stock, it's okay if there is a little left in the Dutch oven. Tip: Chicken stock can be cooled, frozen, and used later to make soups or stews.
Using two forks, shred the chicken into pieces. Turn up the heat and let any remaining liquid reduce.
Toss the chicken in BBQ sauce (optional) and enjoy hot or cold.
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Use a Moisture Locking Method – Cooking chicken in broth or a covered pot (like a Dutch oven) is the best way to make a large batch of shredded chicken. It helps keep it juicy and prevents it from drying out.
Shred While Warm – Chicken is much easier to pull apart when it’s still warm. Use two forks, a hand mixer, or even a stand mixer for quick shredding!
How to tell if the chicken is cooked? It will tear apart easily and if you insert a kitchen thermometer into the thickest part of the breast, it should register 165°F (74°C).
- Category: Main Course, Side Dish
- Method: Stove Top
- Cuisine: American
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