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In recent years, pulled chicken dishes have risen to prominence in kitchens across the world. Whether served on a bun, atop a salad, or alongside hearty sides, pulled chicken has become a staple for its tender texture and rich, savory flavor. As home cooks seek out flavorful yet simple recipes, pulled chicken stands out as a deliciously versatile option that can be enjoyed in countless ways.

Dutch Oven Pulled Chicken

Discover the magic of Dutch Oven Pulled Chicken, a tender and flavorful dish that's perfect for any occasion! This easy recipe uses bone-in chicken thighs, savory spices, and a rich BBQ sauce to create a mouthwatering meal that everyone will love. Serve it on buns, over salads, or alongside your favorite sides for a satisfying feast. Enjoy the deliciousness of homemade pulled chicken that will surely impress! #PulledChicken #DutchOvenCooking #HomemadeRecipes #ComfortFood #MealPrep
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup chicken broth

1 medium onion, diced

4 cloves garlic, minced

1 cup BBQ sauce (your choice)

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 tablespoon apple cider vinegar

Optional: fresh cilantro or parsley for garnish

Optional: buns for serving

Instructions
 

Sear the Chicken: In a Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with smoked paprika, cumin, chili powder, salt, and pepper. Add the thighs to the pan and sear for about 4-5 minutes on each side until they are golden brown. Remove the chicken from the pot and set aside.

    Sauté Vegetables: In the same Dutch oven, add the diced onion and sauté for about 3-4 minutes, or until translucent. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

      Deglaze the Pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

        Add Chicken and BBQ Sauce: Return the seared chicken to the pot, and pour the BBQ sauce and apple cider vinegar over the top. Stir to combine, ensuring the chicken is well coated.

          Cook: Cover the Dutch oven with its lid and reduce the heat to low. Let it simmer for about 1.5 to 2 hours, or until the chicken is very tender and easily shreds with a fork.

            Shred the Chicken: Once done, remove the chicken from the pot and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces.

              Combine: Return the shredded chicken to the pot and stir it into the sauce. Cook uncovered for another 10-15 minutes on low heat to allow the flavors to meld.

                Serve: Remove from heat, garnish with fresh cilantro or parsley if desired, and serve the pulled chicken on buns for sandwiches or over rice.

                  Prep Time: 15 mins | Total Time: 2 hours 30 mins | Servings: 6-8 servings