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Pulled chicken is a beloved dish that boasts versatility and flavor, making it a popular choice for family dinners, potlucks, and gatherings. Whether served on a bun, atop a salad, or alongside your favorite sides, this dish can effortlessly adapt to various occasions and tastes. What truly elevates pulled chicken is the method of cooking it in a Dutch oven, a time-honored kitchen tool renowned for its ability to create tender, juicy meats infused with deep flavors.

Dutch Oven Pulled Chicken

Discover the deliciousness of Dutch Oven Pulled Chicken Delight! This simple recipe transforms juicy chicken thighs into a savory masterpiece with the perfect blend of barbecue sauce, apple cider vinegar, and spices. Sear the chicken to lock in flavor, then slow-cook it to tender perfection. Perfect for sandwiches, tacos, or over rice, this dish is sure to impress your family and friends. Garnish with fresh parsley for a pop of color and flavor! Enjoy a hearty meal with minimal effort.
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Ingredients
  

3 pounds bone-in, skin-on chicken thighs

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, minced

1 cup chicken broth

1 cup barbecue sauce (your favorite)

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 tablespoon smoked paprika

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional, for heat)

Fresh parsley, for garnish (optional)

Instructions
 

Sear the Chicken: In a large Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove the chicken from the pot and set aside.

    Sauté the Vegetables: In the same pot, add chopped onion and sauté for about 3-4 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

      Combine Ingredients: Stir in the chicken broth, barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, cumin, and cayenne pepper (if using). Mix well.

        Add Chicken Back: Return the seared chicken thighs to the pot, skin-side up. Ensure they are submerged in the sauce.

          Cook: Cover the Dutch oven with its lid and place it in a preheated oven at 300°F (150°C). Cook for about 2.5 to 3 hours, or until the chicken is tender and falls off the bone.

            Shred the Chicken: Remove the Dutch oven from the oven. Transfer the chicken to a plate and let it cool slightly. Once cool, shred the chicken with two forks, discarding the skin and bones.

              Combine Chicken and Sauce: Return the shredded chicken to the pot and mix it well with the sauce. Adjust seasoning if needed.

                Serve: Serve your pulled chicken on buns, over rice, or in tacos. Garnish with fresh parsley if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 3 hours 20 minutes | 6 servings