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A chipotle chicken salad and rice bowl is on a vintage cream and green tray. A pot of salt and cutlery sit beside.

Dutch Oven Mexican Pulled Chicken

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  • Author: Emma Lee
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: slow cook
  • Cuisine: Mexican


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!


  • 2 tbsp olive oil
  • 1 onion sliced
  • 4 garlic cloves, crushed
  • 1 ½  tsp ground cumin
  • 1 tbsp sweet smoked paprika
  • ½ tsp ground coriander
  • 1kg chicken thigh fillets
  • 1 x 400g canned tomatoes
  • 400ml 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


  1. Preheat oven to 150 degrees Celsius.
  2. Sweat off the sliced onions in a cast iron pot on low heat till translucent.
  3. Add garlic and dry spices. Cook for 20 seconds till fragrant.
  4. 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! 
  5. 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 60 minutes.
  6. Remove the pot from the oven. Increase the oven temperature to 180 degrees celsius. Remove the chicken thighs and pop them onto a dish to shred. Without the lid (and the chicken), return the pot to the oven and cook for 30 minutes.

  7.  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 still) for 30 minutes to let the beans infuse with flavor and reduce the sauce.
  8. Season with sea salt and freshly ground pepper.


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.


  • 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