Description
This Dutch oven shredded chicken is a versatile, high-protein dish that’s perfect for meal prep, tacos, salads, or as a topping for your favorite dishes. Slow-cooked to perfection, the chicken turns out tender and flavorful, making it a great option for high-protein meal prep. It’s easy, juicy, and full of flavor from simple ingredients!
Ingredients
Units
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup low-sodium chicken broth
- 1 tablespoon lime juice (optional)
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add the chopped onion and cook for 2-3 minutes, until softened.
- Add the minced garlic and cook for an additional 30 seconds.
- Season the chicken with cumin, paprika, oregano, salt, and black pepper.
- Place the chicken in the Dutch oven, along with the chicken broth.
- Bring to a simmer, then cover with a lid and reduce the heat to low. Cook for 40-50 minutes, or until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the Dutch oven and shred using two forks.
- Return the shredded chicken to the pot, stir in the lime juice (if using), and mix well to combine.
- Serve the shredded chicken in tacos, salads, wraps, or as a protein-packed topping for rice or quinoa.
Notes
- or extra flavor, try adding your favorite seasonings or a pinch of cayenne pepper for some heat.
- This shredded chicken can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Use the leftover cooking liquid as a base for soups or to moisten the chicken when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg