Barbecue Dutch Oven Shredded Chicken

Recently, I spent some time perfecting my sourdough hoagie roll recipe. Let's just say, I ended up with a lot of sub rolls trying to get them just right. Yikes!

So, since summer's nearly here, I decided to use them to make homemade BBQ pulled chicken sandwiches.

Barbecue pulled chicken is one of my favorite summer dinners. Juicy, flavorful, and so easy to make, I was surprised I hadn't shared my recipe for it on the blog yet!

I cook my BBQ shredded chicken in a Dutch oven using chicken thighs. Seasoned and seared to perfection, they're braised for an hour until tender and falling apart.

But the best thing about this dish? It's so versatile! Make BBQ chicken pizza, sandwiches, tacos, and so much more with it.

So, if you're craving summertime flavors and an easy chicken dinner rolled into one, then keep reading to learn how to make my Dutch oven BBQ pulled chicken recipe.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Chicken Thighs- For the juiciest BBQ pulled chicken, opt for chicken thighs. Chicken thighs have a little more fat, which helps them stay moist. However, if you prefer, you can swap them for boneless, skinless chicken breasts.
• Barbecue Sauce- Use your favorite barbecue sauce or make homemade BBQ sauce!
• Seasonings- A mix of smoked paprika, garlic powder, onion powder, salt, and pepper works great for BBQ shredded chicken. Or, if you like, you can use your favorite BBQ dry rub instead.
• Onion & Garlic- Fresh onion and garlic add tons of flavor and a little moisture to the dish.
• Apple Cider Vinegar- A splash of apple cider vinegar balances the sweetness of the barbecue sauce.

How to Make Dutch Oven Shredded Chicken with BBQ Sauce

Here is how to make Dutch oven BBQ pulled chicken thighs.

Step 1: Season the chicken thighs. Heat oil in a large Dutch oven over medium heat. Season the chicken thighs on both sides with salt, paprika, garlic powder, onion powder, and pepper.

Step 2: Sear the chicken thighs. Sear the chicken thighs for 4-5 minutes on each side until golden brown. Transfer to a plate.

Step 3: Sauté the aromatics. Reduce the heat to medium-low and add the onion and garlic to the pot. Sauté for 5-7 minutes or until softened and beginning to brown.

Step 4: Add the barbecue sauce and chicken. Pour the barbecue sauce, water, and apple cider vinegar into the Dutch oven. Use a wooden spoon to scrape the bottom of the pot to release any browned bits. Return the seared chicken thighs (and any juices from the plate) to the Dutch oven.

Step 5: Braise the chicken thighs. Reduce the heat to low and cover the Dutch oven with a lid. Let the chicken thighs braise for about an hour or until they become tender and easily fall apart.

Step 6: Shred the cooked chicken. Once the chicken is tender, use two forks to shred it into smaller pieces. Mix the shredded chicken with the barbecue sauce in the Dutch oven. If the sauce is too thin, you can let it simmer uncovered for a few more minutes to thicken.

What to Serve with BBQ Pulled Chicken

Pair this BBQ pulled chicken with tasty summer sides like red cabbage slaw or sourdough cornbread.

You can also serve it stuffed in crusty sourdough sub rolls, wrapped in homemade sourdough tortillas, or on top of sourdough pizza dough.

How to Store

Store any leftover BBQ pulled chicken in an airtight container in the refrigerator for up to 4 days. Or, freeze it in a freezer-safe container or plastic bag for up to 3 months.

More Summer Chicken Recipes