Dutch Oven Pulled Chicken Recipe
This Dutch Oven Pulled Chicken is juicy, flavorful, and incredibly versatile. Boneless, skinless chicken thighs are rubbed with a smoky spice blend, seared for extra flavor, and slow-simmered with onions, garlic, Worcestershire sauce, and chicken broth until fall-apart tender. Shred it up, let it soak in the rich, savory juices, and serve it however you like—on sandwiches, in tacos, over rice, or even in salads. This easy, mostly hands-off recipe is perfect for busy weeknights or meal prep!
Ingredients
- 2-2.5 pounds Chicken thighs boneless skinless
- 1 teaspoon Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- ½ cup Onion, diced
- 2 cloves Garlic, minced (2 teaspoons)
- 1 Tablespoons Worcestershire sauce
- 1 cup Chicken broth or stock
Instructions
- Dice the Onion. Mince the garlic.
- Mix the Spice Rub ingredients (salt, chili powder, ground cumin, paprika).
- Pat the chicken dry with a paper towel and season the thighs all over with the spice rub. Rub it in with fingers.
- In a 5-quart oven safe dutch oven or deep pot/pan with lid, heat 1 tablespoon olive oil on high heat. Add the chicken thighs. Not all of the chicken thighs, browning each side for 3-4 minutes. You will likely need to do this in batches. Once each piece has been browned, add them all back to the pot.
- To the same pot, add the onions, garlic, and chicken broth. Bring to a simmer over medium heat. Cover and cook for 20 minutes. Make sure that the chicken is cooked through (check the internal temperature has reached 165 F degrees).
- Then shred it using 2 forks. Serve in tacos, on sandwich buns, over rice, or with pasta. Enjoy!
