Dutch Oven Shredded Chicken
A fast and easy recipe for making shredded chicken breasts. Shredded chicken is great to have on hand for so many things like topping a salad or pizza, making enchiladas, quesadillas, or burritos to name a few.
Equipment
- 1 Dutch Oven or frypan with lid or tin foil
- 1 Meat Thermometer
- 1 Stand Mixer or handheld mixer or two forks
Ingredients
- 1 tablespoon olive oil
- 2 lb skinless boneless chicken breast or thighs
- 2 cup chicken broth or vegetable broth
- salt and pepper
Instructions
- Heat olive oil in dutch oven over medium/high heat
- Season both sides of the chicken breasts with salt and pepper
- Place chicken breasts down in dutch oven so they are not overlapping. Allow to cook until the side down has browned, about 4-5 minutes. Flip the chicken over and all to cook for 3-4 minutes to allow the other side to brown.
- Add the chicken broth to the dutch oven. Continue cooking until the broth begins to boil. Cover the dutch oven with a lid, and turn the heat down so the broth is simmering. Continue cooking for 8-10 minutes.
- Check the meat with a meat thermometer to make sure the temperature has at least reached 165F.
- Remove the chicken from the dutch oven and allow to cool on a plate for 5 minutes or longer if you prefer.
- Place chicken breasts into a mixing bowl of a stand mixer with the paddle attachment. Turn the mixer on low and increase speed slightly until the meat begins to shred. It doesn’t take long, 30-45 seconds. If it looks drier than you want, you can add a little of the broth from the dutch oven to moisten the chicken a bit.
- Shredded chicken can be added to your favourite recipe or packed away for future meal prep.