Easy Dutch Oven Shredded Chicken on Stovetop

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor and reduces sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Place each chicken breast inside a plastic bag and pound until even thickness throughout.

Remove chicken from the bag and season with onion powder, paprika, garlic powder, black pepper, and coarse sea salt, patting the seasoning in.

Flip the chicken over and repeat seasoning on the other side.

Heat 2 tablespoons of light olive oil in a Dutch oven over medium-high heat until shimmering.

Lay the chicken in the pot and cook for about 3 to 4 minutes until golden brown.

Flip the chicken and cook for another 3 minutes to brown the other side.

Prepare 2 cups of chicken stock by mixing 2 teaspoons of better than bullion with 2 cups of water.

Pour the chicken stock into the pot with the chicken, cover with a lid, and reduce heat to medium, cooking for 15 minutes.

After 15 minutes, remove the lid and turn off the heat.

Carefully remove the chicken breast from the pot and place on a cutting board.

Use two forks to shred the chicken, noting the nice brown exterior and juicy interior.

Store shredded chicken in an airtight container, pouring extra liquid from the pot over the chicken for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens