Fall-Apart Dutch Oven Chicken is nothing short of amazing! When you slow cook chicken in a Dutch oven, it becomes incredibly succulent, juicy and as tender as-can-be. With a handful of warming spices, it's delicious on its own and in dozens of other recipes.
Tough cuts of meat are cooked for hours on end, at a low temperature, in order to create super juicy, "fall apart" results.
Did you know you can also do that with chicken!?
It’s one of my favorite things to do — my Slow-Cooked Brisket Stew and Brined Pulled Pork recipes are perfect examples.
I love slow cooking of all sorts. Especially when whatever I’m slowly cooking, slowly and continuously permeates through my house — and sometimes the neighborhood, with its delicious aroma.
What is Fall-Apart Chicken?
Fall-Apart Chicken is a whole chicken that is slow-cooked at a very low temperature in a covered Dutch Oven, that cooks until it actually falls apart.
Just a Few Ingredients
- whole chicken - If you can swing it, buying a pasture-raised chicken is best. In my humble opinion. 😉 There ethical and health benefits. (You can learn more about them in this article: Pasture Raised Chicken vs. Conventional, Free Range & Organic. (Not sponsored.)
- Kosher salt - If you use table salt, be sure to use half of the amount.
- ground cinnamon, cloves and star anise - You can get ground star anise here and in many grocery stores. You can also grind whole star anise in a spice grinder. You can use Chinese Five Spice to substitute all three of the spices. If you do, use 2 ½ teaspoons.
- neutral oil - There is only a touch of oil in the recipe -- a bit for the bottom of the Dutch Oven, and a bit for the outside of the chicken. I use avocado oil. Vegetable is okay, too.
These warming spices -- cinnamon, cloves and star anise -- make the flavor of this chicken deliciously unique. Wait until you taste the juices left in the Dutch Oven after these spices have made their way in.
How to Make it
- Preheat the oven to 250°F and combine the salt, cinnamon, cloves and star anise.
- Pat the chicken dry with paper towels. Gently loosen the skin, and sprinkle all but about ½ teaspoon of the spice mixture under it, all over. Use your fingers to rub it in. Then sprinkle the rest on top of the skin, along with the oil and gently rub that in as well.
Recipe Tip: It's trickier to get under the skin on the back of the chicken. Do the best you can, but you think it'll tear a lot, it's better to leave it intact and focus where it's easier.
- Place the seasoned chicken in an approximately 4 to 5 quart Dutch oven, breast side down.
Pro Tip: Whenever cooking a whole chicken (or turkey), it's always best to place it breast side down. This will ensure that all the juices flow down into the breasts, where it's the thickest.
- Cover and place and place the Dutch Oven in the preheated oven. Let it cook until it literally falls apart when you try to lift any part of it, about 4 ½ hours. (The chicken should cook for a little more than 1 hour per pound. It will be cooked through after about 1 hour, but you must keep going . . . and going, to get the best results.)
Recipe Tip: Do not set the oven for higher than 250°F to try to speed up the process. The whole point is to cook the chicken slow and low. This is how to get the best and most delicious results.
Above left: My mom's Dutch Oven she bought in the 60s (chicken inside). Above right: The chicken after about 3 hours of the cooking time. You can see all of the juices at the bottom, and where the some of the bones are beginning to poke through the skin.
- Take off the the lid, and let it sit until it’s cool enough to handle.
- Remove the skin — it should come right off, and then use your hands or a fork to help the chicken fall apart. This should happen pretty effortlessly just by picking up the legs. You can leave it in large pieces or shred it into bite-sized pieces.
Above left: The chicken falling off of the bones. Above right: This is what's left after the whole chicken falls apart. Do you see how clean the bones are? That's a clue that you've done everything correctly.
- Once the chicken has been removed from all of the bones, drizzle it with some of the juices.
Recipe Tip: Save any remaining juice form the Dutch Oven and once it cools completely, refrigerate it in a tightly sealed container overnight. The next day, use a spoon to skim the fat off the top. Then you can use it for rice, soup, etc.
(More detailed instructions are in the recipe card below.)
*As with many Dutch oven recipes that cook for a while, the active work time is short. In this recipe, it's truly only about 10 minutes, then you can go about your business while it does its thing in the oven. Easy!
Variations
- The warming spices add a lot of flavor and make the chicken interesting, but you'll still get the same fall-apart texture without them. I wouldn't recommend skipping the salt, though.
- Other spices are delicious with this chicken, too. Try it with smoked paprika!
- Fresh herbs also impart lovely flavors. You can slip fresh thyme, rosemary, sage, oregano or marjoram leaves under the skin.
- If you'd like to add lemon juice, do so after the chicken is cooked.
Serving Suggestions
Not only is fall-apart chicken fantastic on its own, but it's ideal to have on hand for other recipes and uses. Below are some ideas for what you can add it to:
- tacos, burritos, quesadillas, and nachos - Add it to a tasty Mango and Chipotle Quesadilla to make it extra hearty.
- soups and stews - My family loves when I add it to our favorite Tuscan-Style White Bean Stew or Creamy Wild Rice Soup.
- stir-fries - Almost any stir-fry would welcome tender shredded pieces of chicken.
- pizza - It makes for a great pizza topping -- I especially like combining it with mushrooms and spinach.
- casseroles - Fall-apart chicken is excellent in baked pasta casseroles, like lasagna.
- savory pies - You can use it my Gluten-Free Chicken Pot Pie.
- rice recipes - It's amazing mixed into Cilantro Coconut Rice, and in Spicy Miso Fried Rice.
- pasta - It's a great addition to Pappardelle Garlic Pasta and really great for using in Poblano Pasta recipe.
- wraps and sandwiches - A couple of readers have told me they use it in Bahn Mi sandwiches, which sounds amazing.
- salads - When I have it on hand I use it in this Cobb Salad with Shredded Chicken.
Making it Ahead and Storage
The chicken will keep well for up to 5 days in a tightly sealed container in the refrigerator. If you want to freeze it, wrapped very well, it should keep well for 3 to 4 months.
This Fall-Apart Dutch Oven Chicken recipe is really unbelievable! It's so over-the-top juicy, succulent and flavorful.
More Must-Try Chicken Recipes
- Chicken Roulade with Sun-Dried Tomato and Basil
- Roasted Chicken with Apple and Bacon
- Skillet Chicken with Sweet Potato Sauce
- Grilled Chicken Sandwich with Honey-Mustard
- Caprese Chicken with Spinach
Enjoy every last bite!
Fall Apart Dutch Oven Chicken
Equipment
Ingredients
- 2¼ teaspoons Kosher salt (use half the amount for table salt)
- 1¼ teaspoon ground cinnamon
- ¾ teaspoon ground cloves
- ¾ teaspoon ground star anise
- 1 approximately (4¼ pound) whole chicken
- about 1 tablespoon neutral oil like avocado or vegetable
Instructions
- Preheat the oven to 250°F and adjust a rack to the middle.
- In a small dish, combine the salt, cinnamon, cloves and star anise.
- Pat the chicken dry with paper towels, and then gently loosen the skin all over, being as careful as possible not to tear it. Sprinkle all but about ½ teaspoon of the spice mixture as evenly as possible under the skin, all over. Use your fingers to rub it in. Then sprinkle the rest on top of the skin, along with the oil and gently rub that in as well.
- Place the seasoned chicken in an approximately 4 to 5 quart Dutch oven, breast side down, cover, and place it in the preheated 250°F oven. Let it cook until it literally falls apart when you try to lift any part of it, about 4 to 5 hours.
- Take off the the lid, and let it sit until it’s cool enough to handle.
- Remove the skin — it should come right off, and then use your hands or a fork to help the chicken fall apart. This should happen pretty effortlessly just by picking up the legs. You can leave it in large pieces or shred it into bite-sized pieces.
- Once the chicken has been removed from all of the bones, drizzle it with some of the juices remaining in the Dutch oven.
NOTES
NUTRITION
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Gerlinde
I will have to try this recipe because I enjoy stewed or slow roasted meat.
valentina
I hope you love it Gerlinde! Thanks for visiting and happy holiday season.:-)
2pots2cook
This is so beautiful..... pinning, sharing, telling ! Merry Christmas dear !
valentina
Thank you so much! Merry Christmas to you too. 🙂
Brian Jones
That looks so good, I love slower cooked pieces of meat, they always have so much flavour.
Although the aroma of slow cooked food makes me "hangry" on so many occasions, having that wonderful odour wafting around the house can be torture, I want to eat all day long 😉 😀
valentina
I love when my house is full of those delicious aromas. 🙂 Thanks for checking it out.
Danielle Wolter
That chicken looks so juicy and delicious! Love the warm flavors you used too. What a great way to make chicken 🙂
valentina
Thanks so much, Danielle!
Mel
Fall apart meat is just the best: full of flavours, melts in the mouth. I cook my gammon that way most of the time, but have never tried it with chicken. Thanks for sharing!
valentina
I bet the gammon is superb cooked this way! Thanks for visiting. 🙂
kim
Yum! I'm always looking for new ways to cook chicken and this looks fabulous!
valentina
Thanks, Kim! 🙂
Dawn - Girl Heart Food
Love all the warming flavours you used here! I can think of so many ways to enjoy this chicken, including just eating straight up as it is 🙂 YUM!
valentina
Thanks so much, Dawn. I do love it straight up. 🙂
David @ Spiced
You weren't lying when you said "fall apart" chicken, Valentina! This looks incredible. We often pick up rotisserie chickens to use the meat in other recipes...but now I can just cook it like this at home. This post is making me hungry, and I'm super intrigued by the cinnamon, cloves and star anise in there. Sounds yummy!
valentina
I think you'll love this! Thank you for checking it out.
Jill Colonna
Gosh, as I've been reading your scrumptious post and looking at each step of the recipe, I've been salivating more and more - looks fabulous, Valentina. Great idea!
valentina
Thanks so much, Jill! Happy to make people hungry. 😉
Christie
I have several Dutch ovens. I should put them to good use and try this. It's making me drool.
valentina
I hope you do and love it!
Diana
I didn't know that you can cook a whole chicken in a dutch oven! I recently got a dutch oven and have only used it for simple things, will need to try more recipes. Looks great!
valentina
Hi Diana, Yes, a whole chicken! I hope you try it and think it's as delicious as I do. 🙂
David
The spices you use are those my mother used in her white wine coq au vin! I seriously cannot wait to try this!
valentina
oooh, I love that! I'm always ready for a delicious coq au vin. 🙂
sippitysup
To me, this is a deliciously French way to cook chicken. I think they call it en cocotte. GREG
sippitysup
Which is of course, their word for Dutch oven! GREG
valentina
Yes I agree -- delicious! 🙂
Jeff the Chef
Hmm, that's very interesting. I eat a lot of chicken, and am always looking for new ways to cook it. I've never tried this, though. It's easy, that I've got to try it. Thanks!
Ron
Slow and low braising is also my favorite way to cook. I've cooked a number of birds in my Le Cruset dutch oven, but never with your spice combo. It sounds wonderful and I'm sure it's very tasty. I'll be giving your spice blend a try on my next slow and low chicken.
valentina
I hope you love it Ron! It's a very warming blend for this time of year. Enjoy and thank you for visiting!
John / Kitchen Riffs
Good recipe. I've used a slow cooker to make pulled chicken (with chicken thighs), but haven't cooked an entire chicken this way. Gotta try it! Thanks. And Happy Holidays!
valentina
Hope you try and love it, John. Thanks for checking it out!
Joanne Stinson
Will this work using a crock pot?
valentina
Hi Joanne, I believe it will. I haven't tried it, so I can't give you times, but I think it'll turn out great. Please let me know how it goes in comments in case anyone wants to try it. Thanks so much! 🙂 ~Valentina
Gabriela
This is a fantastic recipe. Thank you so much for sharing. I must say I didn't use the original recipe spices because my partner truly doesn't like cinnamon, so instead I used paprika, garlic powder and some slices of chorizo that I put between the skin and the chicken breast. I left this for 4 hours, Result: super amazing chicken!!!!!! I honestly can't believe how soft it is. Thank you so much for sharing this recipe.
valentina
Hi Gabriela, Thank you so much! I'm so happy you loved this! Paprika and garlic sounds great -- and brilliant idea with the chorizo! Enjoy! 🙂 ~Valentina
Bettina
I can’t find the star anise, is there anything I can use instead?
Thanks
valentina
Hi Bettina. Thanks for writing in. 🙂 You can omit it and add either an additional 1/4 teaspoon of the cinnamon and cloves, or 1/2 teaspoon of allspice. Hope I'm not too late! Enjoy and thanks for checking out my recipes. ~Valentina
Bettina
Thank You, I will try that 🙂
Inita Beer
I made this recipe! So simply. So delicious!! I was confused as to whether I needed to add a smidge of water. Recipe didn’t call for it so I didn’t. After an hour in the oven I checked on the chicken and it was perfectly coming along. I did add a smidge of white wine at this time but only because I had a bottle out and open. I didn’t have ground anise so I substituted I whole pod of star anise instead. Amazingly simple and delicious. My go to chicken recipe going forward. Thank you!!
valentina
Hi there! Thanks so much for writing in. I'm so happy you enjoyed this recipe. It's one of our favorite ways to cook chicken. And a bit of wine can only help. 😉 Cheers and thanks for following Cooking On the Weekends, and stay well during this time. 🙂 ~Valentina
Marisa
Could you add potatoes and carrots and how long would you cook?
valentina
Hi Marisa, Thanks for writing in. Yes, you can absolutely add carrots and potatoes. Delicious idea! If the potatoes and carrots are cut into bite-sized pieces, I would add them as follows . . . the carrots when there is about 1 hour left in the cooking time, and the potatoes when there are about 45 minutes left. Try to add them under and around the chicken. Then I would add about 15 minutes to the overall cooking time. The vegetables might not be done when the chicken is because of the low temp, so you can leave them in the pot after you take the chicken out and turn the heat up to about 350°F. Cook just until they're tender. Be careful when you remove the chicken from the pot -- since it should be "falling apart," you don't want any bones falling back into the pot with your vegetables. Once all of the chicken is removed from the bones and the veggies are cooked, you can mix the two together in the pot and season to taste. I hope this makes sense! Enjoy. 🙂 ~Valentina
Megan
Hi Valentina, do you preheat the dutch oven before putting the chicken in? Thanks!
valentina
Hi Megan, No, you don't need to preheat the Dutch oven. Hope you love this recipe! Happy Holidays! 🙂 ~Valentina
Jenny Flyte
I love this recipe and make it often, so comforting and delicious. I am wondering if it would work using just chicken breast as I have some thawed in the fridge and am craving this recipe. What do you think? Would the breast dry out or be just as juicy? Thanks!
valentina
Hi Jenny! Thanks for writing in. If the chicken breast is on the bone with skin, then yes. Enjoy! I'm so happy you like this recipe. 🙂 ~Valentina
Lillie Tipton
This is the recipe I go back to every time I want to cook chicken, no matter what seasonings or extras I add!
valentina
Hi Lillie, Thanks so much for writing, and for the awesome compliment. So happy you like this recipe so much. Hope you're having a lovely weekend. 🙂 ~Valentina
Amanda Paul
I followed this recipe with a 6.5 lb chicken, using my mom’s Dutch oven, and just doubled everything… worked like a charm, and may I just say, it’s the best f@(<!~* chicken I’ve ever eaten in my life. I’m never making chicken any other way ever again. I’ve already convinced my husband to buy me a cast aluminum oval Dutch oven so I can cook this chicken weekly. The cats in our household were flocking from all corners, demanding this delightful chicken after simply smelling it. And the way it just melts in your mouth… truly excellent work here. I’m a changed woman because of this recipe. Thank you, from the bottom of my heart.
valentina
Hi Amanda. You just made my day! Thanks for writing in, and I'm thrilled you loved this recipe so much. It's one of our favorites in my house -- especially as we approach fall and the cooler months. So excited for you to get an oval Dutch oven. LOVE those. (They scream cozy meals.) Hope you gave the cats a small taste. 😉 ~Valentina
Sierra Meyer
How long did you cook yours for? This is about the same size chicken that I found at the store today and wasn’t sure what to increase the cook time to.
valentina
Hi Sierra. Thanks for writing in. In case Amanda doesn't chime in, I'd say about 6 hours (at the low temp of 250°F). It's more about whether or not the chicken falls off the bones though, so if you jiggle one of the legs and it comes loose easily, and it's sooner than 6 hours, it's done. (It's whichever comes first, the meat falling off or the time -- they might not be simultaneous.) Hope this helps and enjoy! Happy Holidays! 🙂 ~Valentina
Sierra Meyer
Thanks Valentina! I make this once a week and use it for meal prep, it turns out PERFECT every single time! My husband and I love it, he doesn’t trust pre-cooked rotisserie chickens from the store so this has made our meal prep incredibly easy. I do have one more question, do you know if the liquid in the bottom of the pan after cooking is considered bone broth? Or would I need to go through the traditional steps to make bone broth with the bones after shredding the meat?
Valentina
Hi Sierra, I'm so happy you're loving this chicken recipe. 🙂
The liquid is considered more or meat broth than a bone broth, as it comes from not only cooking the bones, but also the chicken meat. And it this case, since it's slow cooked with its skin on, it contains more fat than a typical broth. You can still use it (and it would be delicious to cook rice in!), but I'd skim some of the fat off first. If you want to do this, let the liquid cool to room temp, refrigerate overnight, and then use a spoon to gently scrape off the fat that will have risen to the surface.
To use the bones from he chicken for bone broth, this is a great recipe. Hope this helps, and thanks for following my recipes. 🙂 ~Valentina
Amanda Paul
Hey girl! Just saw your comment. I’m about to try it AGAIN with a sixer in the same Dutch oven I made the first one in, and my plan is to go for six hours like Valentina said! It’s a killer recipe ain’t it? I managed to get my mother (a VEHEMENT anti-dark-meat-chicken woman) to eat the thighs and legs with this recipe, and I owe it all to V <3
Valentina
I'm so happy your mother loved it!!! 🙂 ~Valentina
Patty
Would love to try this, but my question is, will the resulting meat have a cinnamon like taste? I’m hoping not. Thank you.
valentina
Hi Patty. Thanks for writing in. The chicken definitely does take on some of the spice flavors, thought it's not too strong. You could omit the cinnamon and the chicken will still turn out with the same juicy "fall apart" texture. Hope this helps. Enjoy! 🙂 ~Valentina
Linger, Kristy Murray
Such a fabulous idea to include the spices in this fall-apart chicken recipe. I can't imagine how flavorful the end result is. I guess I'll just have to try it myself. Every kitchen needs a stand-by chicken recipe like this. Thanks for sharing.
valentina
Hi Kristy, Thanks so much for writing in! I'm so happy you like this recipe. It's definitely one you'll go back to again and again.Enjoy! 🙂 ~Valentina
G. Wallace
I put a slight spin on the recipe:
1) I brined the chicken in a salt solution for 2 days.
2) I placed the chicken breast side down as directed but used a mirepoix base.
Other than that I followed the excellent directions and it turned out great.
Thank you much.
Valentina
Hi! Thanks so much for sharing. Sounds fantastic, and I'm so happy you loved it. Adding the mirepoix is a great idea! 🙂 ~Valentina
T Ann
We use this for bahn mi!
Valentina
Brilliant idea! I bet that's amazing. (I love Bahn Mi.) Thanks for sharing. 🙂 ~Valentina
Velva-Evenng With A Sandwich
This is a fantastic way to slow cook a whole chicken. The warm spices uses are an extra bonus. Thanks for sharing this slow cook method with us.
Have a wonderful Thanksgiving.
Velva
Valentina
Wishing you a happy -- and delicious -- Thanksgiving, too! Thanks for visiting and checking out my chicken recipe. 🙂 ~Valentina
Frank | Memorie di Angelina
I've done chicken in a Dutch oven and just as you say it comes out beautifully tender and juicy. And with those lovely warming spices this must be next level delicious!
Valentina
Thanks, Frank. Hope you enjoy and hope you had a lovely holiday week. 🙂 ~Valentina
Stacie
Can I just use boneless skinless chicken breast? That’s my go to preference when I buy chicken.
Valentina
Hi Stacie. Please excuse the delay in response, I've been away from work for a week or so. This recipe is one that requires the chicken with the bones. The juicy chicken will literally fall off when it's done, so the bones can be easily discarded. Hope this helps and thank you for writing in and visiting my site. 🙂 ~Valentina
Courtney
Amazing recipe! Made this yesterday and it's a game changer for making the most tender/ succulent chicken! Thank you for sharing! I have my eye on your recipes 🙂
Valentina
Hi Courtney, You made my day! So happy you love this chicken recipe. It's definitely a family favorite at my house. 🙂 ~Valentina