Plain dutch oven shredded chicken is a staple in my kitchen for quick, easy meal prep. It’s faster than a slow cooker and makes moist, tender shredded chicken breasts every time!
I like prepping shredded chicken for fast, versatile protein throughout the week. I add it to salads, frittatas, egg bakes, casseroles and more. In a pinch, I’ll even sprinkle some salt and pepper on shredded chicken and eat it plain.
Why a dutch oven? There are many recipes out there for slow cooker shredded chicken, but I’ve found that I prefer using my dutch oven for nearly everything. Dutch oven shredded chicken only takes 30-40 or so minutes of your time (as opposed to 4 to 5 hours in a slow cooker). As someone who often struggles with planning ahead, I often find myself needing shredded chicken like, now. I don’t have time to wait for the slow cooker!
I never got into using my slow cooker just for shredded chicken. Instead, I took the naive college student route and boiled my chicken breasts. Now, I would never recommend that to another living soul. Boiling creates tasteless, rubbery shredded chicken. Not cool.
I don’t have a super fancy dutch oven. Sure, it’s on my kitchen wish list, but for now I have an enameled dutch oven I picked up at a garage sale. It’s not huge and it’s certainly not the best brand in the world. So please don’t assume you have to drop a ton of money on a dutch oven if you don’t already have one.
This couldn’t be simpler.
Preheat the oven to 350. I drizzle just a bit of extra virgin olive oil into my dutch oven. You can totally skip this step. I only do it to prevent the chicken from leaving residue…it makes cleaning that much easier. But since my dutch oven is already enameled, it doesn’t stick much anyway.
Nestle in the chicken breasts. Try to avoid too much overlap so each breast cooks evenly. If you pile chicken breasts on top of one another, the cooking time will change.
Sprinkle on some salt. A teaspoon or so should do it.
Put the cover on the dutch oven and pop in the oven. Set a timer for 30 minutes. Cook until the internal temperature of the breasts reaches 165 degrees F. Shred those babies with two forks. DONE.
Recipes that Use Shredded Chicken:
- Buffalo Chicken Sweet Potato Egg Bake
- Buffalo Chicken Smothered Sweet Potato Fries
- Another recipe coming soon…
Dutch Oven Shredded Chicken: