Dutch Oven Pulled Chicken

Pulled chicken on a plate, with two forks.

5 from 1 vote

Dutch Oven Pulled Chicken is an easy meal to make while camping, and very customizable. Here's how to make it, and some ideas for use!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Diabetic, Gluten Free, Low Lactose

Servings: Servings

Calories: 183kcal

Equipment

Dutch Oven

Ingredients

4 Boneless Skinless Chicken Breasts Fresh or frozen
Salt and Pepper
1 Onion Peeled and cut into wedges
2-4 Celery Ribs
2 Cups Chicken Stock

Instructions

Arrange your chicken breasts in a large Dutch oven, leaving as much space between as possible. Season with salt and pepper.
Add onion and celery to the pot, allowing for air flow between chicken and vegetable pieces.
Pour chicken stock into the Dutch oven, cover with lid.
Cook over a low campfire, a camp stove set to medium, or in a 350 degree oven, until the internal temperature of each chicken breast registers 165 F on an instant read meat thermometer.
It’ll be about 20-30 minutes, depending on method used. (20 minutes or so for stove top, 30 in the oven). Frozen chicken will take longer than fresh.
Remove chicken breasts from the pan. Discard the celery and onion pieces.
Use 2 forks or an electric hand mixer to pull the chicken breasts apart.
Use immediately, or store in the leftover braising liquid to prevent it from drying out.

Notes

For Taco Chicken: Add pulled chicken to a pan, season to taste with taco seasoning. (See post for my recipe!). Add a splash of chicken broth, stir well and allow to cook until liquid is cooked off.

For BBQ Pulled Chicken: Add pulled chicken to a hot pan, with a little oil. Heat over a medium fire for a few minutes, allowing excess moisture to cook off.

Add your favourite BBQ sauce, to taste. Stir well and allow to heat through before serving.

Nutrition