Easy Dutch Oven Pulled Chicken – Mexican Style!
This Dutch oven pulled chicken is tastier than takeout and so easy to make. Boneless chicken thighs are slow-cooked in a chipotle, tomato, and black bean sauce until tender enough to shred with two forks.
Serve it in nachos, tacos, burrito bowls, toasties, or spooned over steamed rice with a chopped salad. It’s one of those big-batch Dutch oven recipes that makes dinner tonight and leftovers tomorrow feel like you’ve got your life together. Dangerous illusion, but totally delicious.
If you’re new here, you might not know I also run a small online store where I keep many of the tools I cook with every day, along with a few timeless homewares for good, slow living…
What Is Dutch Oven Pulled Chicken?
If you’ve never made Dutch oven pulled chicken before, think of it as the chicken equivalent of a slow-cooked pot roast. Chicken thighs are gently braised in a flavor-filled sauce until they’re tender enough to pull apart with two forks.
Unlike grilled or roasted chicken, which relies on dry heat, pulled chicken cooks low and slow in liquid. The result is juicy shredded chicken that’s packed with flavour and perfect for everything from tacos and nachos to rice bowls, and even sandwiches.
For this recipe, I’ve gone with some simple Mexican flavors – think chipotle chillies, black beans, tomatoes, and good bit of spice. It’s an easy Dutch oven dinner that’s ideal for meal prep, feeding a crowd, or stashing a few portions in the freezer for later.
Here is why you are going to love this recipe
It’s ONE Pot! This shredded chicken recipe is probably the easiest one-pot Dutch oven recipe around. You don’t even need to brown the meat. Just coat the chicken with spices, add the liquids and spice, and pop it in the oven. It’s such a simple recipe that you’ll love to have up your sleeve! Plus, don’t you just love a meal that is full of flavor but requires very little effort?
This easy recipe has SO MANY USES and different ways to eat it. Think any kind of Mexican, salad & rice bowls, I’ve even made toasties with this one.
Hands up who loves a Dutch oven full of slow-cooked Mexican in the middle of the table to feast on? Yes, please! Like this black bean chili, this recipe is perfect for Taco Tuesdays, Wednesdays, Thursdays… You get my drift.
Ingredients you need to get started
- Pantry staples – olive oil, chicken stock, canned tomatoes, canned black beans.
- Vegetables – a sliced onion, garlic cloves. If garlic is out of season, you can always use garlic powder instead. The same goes for onion powder.
- Spice – ground cumin, sweet smoked paprika, ground coriander
- Boneless skinless chicken thighs
- Chipotle chillis in adobo sauce – I always have a tin of chipotle in my pantry. They are perfect for adding a smoky, warm chili flavor to dishes. You’ll find them in good food stores and selected supermarkets.
- sea salt flakes and black pepper to season
Why Chicken Thighs Work Best For Pulled Chicken
Boneless, skinless chicken thighs are my first choice for Dutch oven pulled chicken. They contain a little more fat than chicken breast, which helps keep the meat juicy and tender during the long cooking time.
Chicken thighs are also incredibly forgiving. Even if they spend an extra 15 or 20 minutes in the oven, they’re far less likely to dry out than a chicken breast.
Can you make pulled chicken with chicken breast? You could. But if you’re after juicy, flavour-packed shredded chicken that practically falls apart with a fork, chicken thighs are hard to beat.
My Go-To Cast Iron Pot
If there’s one piece of kitchen equipment I couldn’t live without, it’s my 24cm Le Creuset enamel Dutch oven. Steady heat, beautiful cooking and it goes from the stovetop straight to the table.
Equipment
To slow-cook chicken thighs in the oven, a good cast-iron Dutch oven is essential. For this recipe, I use my Le Creuset 24cm enamel Dutch oven. It cooks everything perfectly, and I can pop it straight onto the table, which means no serving up. Winner! Note: If you batch cook this one and make a double recipe, you’ll need to use a 28cm pot.
You’ll also need two forks to shred the chicken.
While this recipe can be adapted for a slow cooker or Instant Pot, I find a medium-sized Dutch oven produces the richest flavour because the sauce is able to reduce naturally as it cooks.
Why Cook Pulled Chicken In A Dutch Oven?
While this recipe can be adapted for a slow cooker, I much prefer making pulled chicken in a Dutch oven.
The heavy cast iron creates a slow and gentle environment that allows the chicken to slowly braise until tender. At the same time, the sauce reduces and concentrates its flavour, creating a richer result than many slow cooker versions.
I also love that everything happens in the one pot (who doesn’t love that!). The onions, spices, chicken, tomatoes, and black beans all cook together, building layers of flavour as they go.
If you’re looking for an easy Dutch oven dinner that delivers plenty of leftovers for meal prep, this pulled chicken recipe is hard to beat.
The details
- Preheat the oven to 150°C/300°F
- Sweat off the sliced onions in a little olive oil (2 tbsp) in a cast iron pot on low heat till translucent.
- Add garlic and dry spices. Cook for 20 seconds till fragrant.
- Add the chicken to the pot and give everything a good stir to coat the chicken thighs in spice. Make sure you get any browned bits on the bottom of the Dutch oven, too. It’s all flavor, so stir it in!
- Add the canned tomatoes, chicken stock, chopped chipotle, and adobo sauce. Mix all the ingredients together. Pop on the lid, turn up to medium heat and bring to a simmer. Pop the Dutch oven into the preheated oven for 45 minutes.
- Remove the pot from the oven. Increase the oven temperature to 180°C/350°F. Remove the cooked chicken thighs and pop them onto a dish to shred. Shred the chicken with two forks. Add both the shredded chicken and black beans to the pot. Stir through and return to the oven (lid off) for 45 minutes to let the beans infuse with flavor and reduce the sauce.
- Season (if required) with sea salt flakes and freshly ground pepper.
Cooks notes
This shredded chicken recipe has a mild-ish heat level. If you like a good bit of heat and want to spice things up a bit, here’s how. My favorite way is to add an extra chipotle (or two) to the pot. Alternatively, a teaspoon of chili powder can also take this up a heat level.
I mainly make this recipe to make Mexican chicken bowls. If I’m making this recipe solely to make burritos or enchiladas, I sometimes substitute the canned tomatoes for tomato passata. It’s a small change, but it will result in a thicker sauce at the end, perfect for these two dishes.
What To Serve With Dutch Oven Pulled Chicken
I’m a huge fan of anything you can rehash into another meal on the second night. Cook once, eat twice is my motto! And because this shredded chicken freezes so well, I sometimes make a double batch and fill the freezer. This one is just so damn versatile. Make a big batch once, and you’ll have the makings of several easy meals throughout the week. These are my go-to ways to serve up a batch of Mexican pulled chicken…
Burrito Bowls
Serve the pulled chicken over steamed rice with avocado, sour cream, lime wedges, and a chopped salad of tomato, cucumber, corn, and red onion. While these are the usual suspects in my Mexican rice bowls, I also mix it up depending on what is on hand.
Tacos
Pile the shredded chicken into warm tortillas and top with shredded lettuce, avocado, salsa, and a squeeze of lime.
Nachos
Scatter tortilla chips over a baking tray, top with pulled chicken and grated cheese, then bake until melted and bubbling. Finish with all your fave nacho toppings!
Enchiladas
Roll the chicken into tortillas, place in a baking dish, top with sauce and cheese, then bake until golden.
Leftovers? Make a toastie!
Leftover pulled chicken makes a brilliant toastie filling. Add cheese, avocado, and a little sour cream or mayonnaise for an easy lunch.
Here are some of my favorite additions…
- canned corn
- red kidney beans
- guacamole/avocado slices
- grilled or roasted vegetables
- grated cheddar cheese
- pickled vegetables
- sour cream or Greek yogurt
- fresh chilies
- lime wedges
- salad vegetables/salsa. I either make a quick pico de gallo or chopped salad with whatever is in my fridge, but think outside the box. I sometimes make chicken tikka bowls that have a chopped mango salad with it, which I just love!
If you’ve got a crowd coming, serve it alongside my Chipotle Butter Corn Ribs, rice, and a simple chopped salad for an easy Mexican-inspired feast.
FAQ’s
Storage
Keep this one in the fridge in an airtight container for up to 3 days. To reheat, either pop it in the microwave or use your Dutch oven to warm it up on top of the stove. You may need to add a little water if you don’t have a huge amount of liquid in the pot.
To Freeze, again, an airtight container that is suitable for freezing will do the trick. I meal prep this easy shredded chicken recipe and then divide it into 2+ portions depending on the next few weeks’ activities. It freezes well for up to 3 months.
Fallen in love with your Dutch oven?
You’re among friends. Start with my Cast Iron Cooking Corner and discover everything from cooking guides to family-favourite recipes.
Love a Dutch oven dinner. Here, try these recipes…
- Persian Lamb Shank and Vegetable Soup
- Slow-Cooked Lamb Shoulder with Herbs de Provence
- Beef Cheek Bourguignon Pie
- Rigatoni Bolognese
Happy slow-cooking!
x
Start slow. Cook confidently.
Cast Iron Cooking 101
From slow cooked stews to warm bread fresh from the oven, this guide will help you feel confident cooking with cast iron at home.
Dutch Oven Mexican Pulled Chicken
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Dinner
- Method: slow cook
- Cuisine: Mexican
Description
Tastier than takeout! Slow-cooked shredded chicken in a chipotle and black bean stew. Delicious as nachos, or as the ultimate Mexican rice bowl with steamed rice and a chopped salad!
Ingredients
- 2 tbsp olive oil
- 1 onion sliced
- 4 garlic cloves, crushed
- 1 ½  tsp ground cumin
- 1 ½ tbsp sweet smoked paprika
- ½ tsp ground coriander
- 1kg chicken thigh fillets
- 1 x 400g canned tomatoes
- 300ml chicken stock
- 2 x chipotle chillis in adobo sauce, roughly chopped
- 2 tbsp adobo sauce
- 1 x 400g can black beans, drained
- sea salt flakes and black pepper to season
Instructions
- Preheat oven to 150°C/300°F
- Sweat off the sliced onions in a cast-iron pot on low heat till translucent.
- Add garlic and dry spices. Cook for 20 seconds till fragrant.
- Add the chicken to the pot and give everything a good stir to coat the chicken thighs in spice. Make sure you get any browned bits on the bottom of the Dutch oven, too. It’s all flavor, so stir it in!Â
- Add the canned tomatoes, chicken stock, chopped chipotle, and adobo sauce. Mix all the ingredients together. Pop on the lid and bring to a simmer. Pop the Dutch oven into the preheated oven for 45 minutes.
-
Remove the pot from the oven. Increase the oven temperature to 180°C/350°F. Remove the cooked chicken thighs and pop them onto a dish to shred. Shred the chicken with two forks. Add both the shredded chicken and black beans to the pot. Stir through and return to the oven (lid off) for 45 minutes to let the beans infuse with flavor and reduce the sauce.
- Season with sea salt and freshly ground pepper.
Notes
Let’s take it up a notch and make burrito bowls… It’s as simple as serving the chicken alongside some steamed rice, sliced avocado, capsicum strips, sour cream, fresh chili, and a chopped salad of diced tomato, cucumber, corn, red onion, and cilantro with a squeeze of lime. While these are the usual suspects in my Mexican rice bowls, I also mix it up depending on what is on hand.
This shredded chicken recipe has a mild-ish heat level. If you like a good bit of heat and want to spice things up a bit, here’s how. My favorite way is to add an extra chipotle (or two) to the pot. Alternatively, a teaspoon of chili powder can also take this up a heat level.
Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
A Le Creuset 24cm enamel Dutch oven was used for this recipe.
Nutrition
- Serving Size:
- Calories: 309
- Sugar: 8 g
- Sodium: 352.7 mg
- Fat: 8 g
- Carbohydrates: 22.7 g
- Protein: 35.1 g
- Cholesterol: 92.7 mg
Had it with nachos the kids loved it so easy!
So happy to know you and your family enjoyed the recipe
X
such an easy recipe for a date night, thanks emma
Nice idea! Glad you enjoyed the recipe
x