This Dutch Oven Shredded Chicken with BBQ sauce is an easy summer dinner recipe that's made in one pot. Juicy and packed with tons of flavor, it's perfect for sandwiches, tacos, pizza, or pairing with delicious summer sides.
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.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
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 grilled corn on the cob, red cabbage slaw, pickled red onions, potato salad, pasta salad, 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.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Dutch Oven Shredded Chicken with BBQ Sauce
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ large red onion thinly sliced
- 3 cloves garlic minced
- ½ cup barbecue sauce
- ½ cup water
- 2 tablespoon apple cider vinegar
Instructions
- 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.2 tablespoons olive oil, 1 pound boneless, skinless chicken thighs, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon black pepper
- Sear the chicken thighs for 4-5 minutes on each side until golden brown. Transfer to a plate.
- 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.½ large red onion, 3 cloves garlic
- 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.½ cup barbecue sauce, ½ cup water, 2 tablespoon apple cider vinegar
- 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.
- 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.
- Remove the Dutch oven from the heat and serve the BBQ pulled chicken as desired. It can be enjoyed on its own, with sides like coleslaw or cornbread, or in sandwiches or tacos.
Notes
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Comments
No Comments