Dutch Oven Pulled Chicken
Make juicy, flavorful Dutch Oven Pulled Chicken in just 35 minutes! Perfect for sandwiches, tacos, or BBQ plates.
Servings: 6
Calories: 479kcal
Equipment
- 1 small bowl
- 1 Dutch oven
Ingredients
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons dark brown sugar
- 3 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 18 ounces BBQ sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons garlic paste or minced garlic
- burger buns, for serving
- coleslaw, for serving
Instructions
- In a small bowl, combine the 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne, and 2 tablespoons dark brown sugar.
- Pat the 3 pounds chicken thighs dry and toss it in the seasoning mix until fully coated.
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Sear chicken 2–3 minutes per side until golden. Work in batches if needed.
- Remove the chicken. Add 18 ounces BBQ sauce, 2 tablespoons apple cider vinegar, and 2 teaspoons garlic paste to the pot. Stir to combine.
- Return the chicken to the pot, cover, and reduce heat to medium-low. Cook for 30 minutes.
- Remove lid and confirm internal temp is 165°F. Shred chicken with two forks and toss it in the sauce. Serve warm on buns with coleslaw. Enjoy!
Notes
- Don’t skip the sear. A quick sear adds extra depth of flavor and seals in the juices before slow simmering.
- Use boneless chicken breasts if preferred. Just watch the cooking time—they can dry out more easily than thighs.
- Add spice. Like it hotter? Add more cayenne or a dash of hot sauce to the sauce mix.
- Make it smoky. Stir in a splash of liquid smoke or use a chipotle BBQ sauce for deeper smoky flavor.
- Switch up the sauce. Try different store-bought BBQ sauces like honey chipotle, bourbon, or Carolina gold for variety.
- Try it in a slow cooker. Just toss everything in and cook low for 5–6 hours or high for 3–4. Then shred and serve.
- Serve it different ways. Use it on nachos, in tacos, over rice, on sliders, or even mixed into mac and cheese.
Nutrition
Calories: 479kcal | Carbohydrates: 40g | Protein: 45g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1858mg | Potassium: 785mg | Fiber: 1g | Sugar: 32g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg
