Dutch Oven Shredded Chicken with BBQ Sauce

Barbecue Dutch oven shredded chicken in a sub roll.

Dutch Oven Shredded Chicken with BBQ Sauce

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 243kcal

Author Ashley Petrie, RDN, LDN

Equipment

6-quart dutch oven

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.