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In recent years, Dutch oven cooking has gained immense popularity in modern kitchens, and for good reason. This versatile cooking vessel has the unique ability to transform ordinary ingredients into exquisite meals with minimal effort. Whether you're a novice cook or a culinary enthusiast, the Dutch oven is an essential tool that opens up a world of possibilities for creating flavorful, tender dishes. Among these, Dutch Oven Pulled Chicken stands out as a versatile and satisfying option that perfectly suits casual gatherings, weeknight dinners, or even meal prep.

Dutch Oven Pulled Chicken

Indulge in the ultimate comfort food with this Dutch Oven Pulled Chicken recipe! Using tender chicken thighs and a blend of spices, this dish is bursting with flavor. Cooked slowly with sautéed onions and garlic, then mixed with savory BBQ sauce, it’s perfect for serving on buns with your favorite toppings like coleslaw or pickles. Ideal for gatherings or weeknight dinners, this easy recipe is sure to impress family and friends. Enjoy the deliciousness in every bite!
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Ingredients
  

3 lbs chicken thighs (boneless and skinless)

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

1 cup chicken broth

1 cup BBQ sauce (your favorite brand or homemade)

2 teaspoons smoked paprika

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper, to taste

1 tablespoon apple cider vinegar

Buns for serving

Optional garnishes: coleslaw, pickles, or chopped cilantro

Instructions
 

Preheat the Dutch Oven: Set your oven to 350°F (175°C). Place the Dutch oven on the stovetop over medium heat.

    Sauté the Aromatics: Add olive oil to the preheated Dutch oven. Once hot, add the diced onion and sauté for about 3–4 minutes, or until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Brown the Chicken: Season the chicken thighs with smoked paprika, cumin, onion powder, garlic powder, salt, and pepper. Increase the heat to medium-high and add the seasoned chicken to the Dutch oven. Sear the chicken on both sides for about 4–5 minutes until browned.

        Add Liquid Ingredients: Pour in the chicken broth and apple cider vinegar. Add half of the BBQ sauce, stirring everything together to combine. Bring the mixture to a simmer.

          Slow Cook in the Oven: Cover the Dutch oven and transfer it to the preheated oven. Cook for approximately 1.5 to 2 hours, or until the chicken is tender and easily shredded with forks.

            Shred the Chicken: Once done, remove the Dutch oven from the oven. Using two forks, shred the chicken directly in the pot. Stir in the remaining BBQ sauce until well combined.

              Serve: Scoop the pulled chicken onto buns and add your choice of garnishes like coleslaw, pickles, or chopped cilantro.

                Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 6–8