The other day, I shared a photo of my shredded chicken on my stories, and I think I got 100 DMs asking how I made it! Funny enough, my husband actually taught me this trick back when we lived in Jackson Hole and didn’t have a grill. I wanted to make chicken but cannot stand the texture of baked chicken (anyone else? 😝).
So, he showed me this method, and it’s been my go-to ever since—for those times when I don’t have time to grab a rotisserie or when I need to use up a bunch of chicken!
Ingredients
- Chicken breasts (boneless, skinless)
- Chicken broth (about ½ a box)
- Butter (2 tablespoons)
- Seasonings of choice (salt, pepper, or your favorites)
Instructions
- Preheat the oven to 280°F.
- Prepare the chicken: Place raw chicken breasts into a Dutch oven. Pour in enough chicken broth to cover the chicken (about half a box).
- Add flavor: Drop in 2 tablespoons of butter, then season with salt and pepper to taste.
- Bake low and slow: Cover with the lid and bake for 5 hours.
- Shred: Remove the Dutch oven from the oven. Use tongs to pull apart and shred the chicken. If you prefer finer shreds, use two forks to break it down further.
- Enjoy! Use immediately in your favorite dishes or store for later.
Notes:
I purposely keep this chicken relatively plain so it’s super versatile. You can season it more depending on how you plan to use it. Here are a few ideas:
Tacos – Toss with taco seasoning and a squeeze of lime.
BBQ Sandwiches or Plates – Mix with your favorite BBQ sauce and pile onto buns or serve with sides of your choice!
Salads – Add to a fresh salad with your favorite dressing.
Soups – Stir into chicken noodle soup or chili.
Pasta Dishes – Mix with Alfredo or marinara sauce for an easy pasta dinner.
Casseroles – Use in enchiladas, baked pasta, or a creamy chicken and rice dish.
Wraps & Bowls – Toss with buffalo sauce for a spicy wrap or serve over rice with veggies.
This shredded chicken is a perfect base for any meal!
- Don’t have chicken broth? Use water with a bouillon cube, stock, or even a mix of water and a splash of soy sauce for extra depth.
- Don’t have a Dutch oven? A covered baking dish or an oven-safe pot with a lid will work. If using foil to cover, make sure it's tightly sealed to lock in moisture.
- Want to use a crockpot instead? Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shreddable.