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Pulled chicken has taken the culinary scene by storm as a go-to dish for gatherings and parties, thanks to its versatility and delicious flavor. This crowd-pleaser can be served in various ways—whether piled high on a bun for sandwiches, tossed into salads, or served with sides like coleslaw and baked beans, pulled chicken adapts beautifully to any occasion. With its tender texture and savory taste, it’s no wonder that home cooks and professional chefs alike cherish this recipe.

Dutch Oven Pulled Chicken

Get ready for a delicious gathering with this Dutch Oven Pulled Chicken Party recipe! Tender, flavorful chicken thighs cooked in a rich BBQ sauce with spices create the perfect filling for slider buns or tortillas. With simple steps like searing, sautéing, and simmering, this dish is both easy to make and sure to impress. Don't forget to garnish with fresh cilantro for an extra pop! Perfect for parties or cozy dinners, your guests will love it!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

1 cup chicken broth

1 cup BBQ sauce (your choice)

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon apple cider vinegar

1 tablespoon brown sugar (optional)

Slider buns or tortillas, for serving

Fresh cilantro, for garnish (optional)

Instructions
 

Sear the Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot. Sear for about 4-5 minutes on each side, until they have a nice golden color. Remove from the pot and set aside.

    Sauté the Aromatics: In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

      Combine Ingredients: Return the seared chicken to the pot. Pour in the chicken broth and BBQ sauce, then sprinkle in the smoked paprika, cumin, chili powder, and brown sugar (if using). Add apple cider vinegar for a tangy kick. Stir gently to combine.

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

          Shred and Serve: Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and mix it well with the sauce. Allow it to heat through for another 10 minutes.

            Prepare to Serve: Serve the pulled chicken on slider buns or in tortillas. Garnish with fresh cilantro for a burst of flavor.

              Prep Time: 10 mins | Total Time: 2 hrs 20 mins | Servings: 6