Dutch Oven Pulled Chicken (For Tacos, Gyros, Sandwiches & More!)

A closeup view of two forks shredding chicken breasts in sauce in a red dutch oven, with a red striped tea towel around the handle.

5 from 1 vote

Dutch Oven Pulled Chicken (For Tacos, Gyros, Sandwiches & More!)

One of the simplest ways to make juicy, tender, and flavorful pulled chicken is in a Dutch oven! It’s perfect on a brioche bun with coleslaw for a crowd, or customize it for tacos, burrito bowls, gyros, baked potatoes, pizza, and more for easy dinners all week. No pre-cooking needed - just add chicken breasts and pantry staples to the pot, and bake for about an hour!

Prep Time10

Cook Time50

Total Time1

Course: main dish

Cuisine: Mediterranean

Servings: to 10

Author: Helen Schofield

Equipment

Large 7Qt Blue Dutch oven

Ingredients

4 large chicken breasts (about 2 pounds or 1 kilo)
1 large onion
2 peppers (two different colors is nice e.g. green and red)
1 can chopped tomatoes (14 ounces or 400 grams)
3 tablespoons dark brown sugar or light brown sugar, or honey
2 tablespoons tomato paste (concentrate)
2 tablespoons vinegar
1 teaspoon garlic powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons mixed dried herbs (or a mix of any or all of: basil, oregano, thyme, rosemary, marjoram)
½ teaspoon cinnamon
1 teaspoon chili powder (optional) or ¼ teaspoon cayenne pepper

cups/ounces - grams/ml

Instructions

Preheat the oven to 325F/170C.
Lay the chicken breasts in the dutch oven (or other large oven proof pot with a lid) in one layer. Then scatter over the chopped peppers and onion.
4 large chicken breasts, 1 large onion, 2 peppers
Stir together all of the sauce ingredients in a large jug or bowl (tomatoes, sugar, tomato paste, vinegar, garlic powder, paprika, cumin, coriander, dried herbs, cinnamon, chili).
1 can chopped tomatoes, 3 tablespoons dark brown sugar, 2 tablespoons tomato paste , 2 tablespoons vinegar, 1 teaspoon garlic powder, 1 tablespoon paprika, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 2 teaspoons mixed dried herbs , ½ teaspoon cinnamon, 1 teaspoon chili powder
Pour the 'sauce' all over the chicken breasts. Pop the lid on the pot, then bake for around 40 to 50 minutes, or until the chicken is cooked through. If you like, use a meat thermometer to check that it's at least 165°F/74°C in the thickest part.
Let the chicken sit in the pot for about 10 minutes. Then use two forks to shred the chicken. Either shred right in the pot, or remove to a wooden board to shred, then stir back into the pot.
Use in tacos, gyros, sandwiches and more (see more ideas in the notes section below or post above). Alternatively, portion and freeze for another day.

Notes

Seasoning: To make this recipe even easier, feel free to use around 2 to 3 tablespoons of this all-purpose seasoning instead. Taste at the end, and add more if you want to.

Chicken: It is possible to use chicken thighs instead. Cooking time should be about the same - again, check with a meat thermometer to be sure it's cooked.

Ways to use:

Mexican style: Add a teaspoon of chili powder in with the spices, stir in a can of cooked black beans and squeeze in the juice of a lime. Use in tacos, nachos, chimichangas (wrap in a tortilla and air fry or bake at 390F for 10 minutes, then add toppings), quesadillas, burritos, burrito bowls, or any kind of Mexican style form you like.
Mediterranean style: Make your chicken with dried oregano and skip the chili powder. Roll up in Greek style pita bread along with tsatziki, salad, and a few french fries. Alternatively, make Mediterranean style bowls with Greek salad, tsatziki and pita bread.
BBQ style: Stir through BBQ sauce. Pile onto brioche buns with coleslaw. Or pile onto baked potatoes with sour cream.
As a pizza topping, in a wrap with salad, in a pie, or as a salad bowl.

Slow cooker/pressure cooker instructions: Slow cook on low for 6 to 8 hours. In your instant pot (electric pressure cooker), cook for 10 minutes on high pressure, then let the pressure release naturally for 5 to 10 minutes.

Storage/Freezing instructions: Keep it in a sealed container in the refrigerator for up to 3 days. Alternatively, freeze it for up to 3 months. Freeze in small portions, then defrost just as much as you need at one time.

Nutrition