Pulled chicken is a culinary staple. It can be used in tacos, chicken salad, sandwiches, dips, soups, on top of a salads and pastas….the options are endless! This is my go-to method to ensure my shredded chicken breast comes out juicy and flavorful with minimal seasoning or effort! The dutch oven is the perfect way to cook chicken breast without it drying out. Don’t let the longer cook time discourage you! Most of the cooking is hands-off.

I love this recipe is because it is easy to prepare and store for future use. You can cook down 2 lbs of chicken on a Sunday and use it for meals throughout the week! You can also freeze it in portions and thaw when ready to use (you can keep pulled chicken in the freezer for up to four months). This is a great trick for quick, homemade meals!
I used this particular batch of shredded chicken breast in my Slow Cooker Buffalo Chicken Dip recipe that was soo delicious! I skipped the store-bought ranch and whipped up my own homemade ranch dressing with cottage cheese that was an easy healthy alternative.
How to avoid dry pulled chicken breast:
- Marinade the chicken in vinegar or an acidic juice such as lemon or lime juice. This tenderizes the meat.
- Sear the chicken prior to simmering to seal in the juices.
- Avoid using high heat which quickly cooks the meat and evaporates its moisture.
- Simmer in low and slow in broth and keep the lid of the dutch oven on as much as possible to prevent moisture loss.
- Keep the chicken in the warm dutch oven to shred it which allows the meat to absorb the residual broth.
Ingredients
- 2 tbsp extra virgin olive oil
- 1-2 lbs boneless, skinless chicken breast – you can substitute for chicken thighs which are even more juicy and flavorful!
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups low sodium chicken broth
- 1/2 onion, sliced – I opt for large slices so they are easier to remove at the end of the simmering!

How to Make Juicy Pulled Chicken in the Dutch Oven
Place the apple cider vinegar and chicken breasts into a bowl and sprinkle the chicken with the salt and pepper on both sides.
Add olive oil to the dutch oven and heat over medium heat.

Once the dutch oven is heated, place the chicken breasts in and pour any residual marinade into the pan. Avoid pouring the chicken and marinade in all at once to avoid splashing the hot oil out of the pan (ask me how I know)!

Sear the chicken breasts for 5 minutes (2.5 minutes/side) or until the outsides are slightly browned. This helps seal the juices in the meat and gives extra flavor to the chicken!
Once browned, add 1 cup of the chicken broth and the slices of onion. Decrease the heat to low and simmer the chicken covered for 30 minutes.

After 30 minutes, add the second cup of chicken broth and flip the chicken breasts over. Cover and simmer for an additional 30 minutes.

After the chicken is done cooking, turn off the heat and remove the onions (this is optional, I generally leave the onions because they add flavor and they are cooked down so they don’t affect the texture).
Shred the chicken with a fork and a wooden paddle. Don’t allow the metal fork to touch your dutch oven because it can scratch the enamel. I hold the chicken breast down with the wooden paddle and pull the chicken apart with the fork. I perform this step in the warm dutch oven so the chicken meat absorbs the remaining broth and seasoning in the pan. When you’re done, there’s usually no liquid left!


This chicken is now ready to be used however you please!