Dutch Oven Shredded Chicken Tacos
These smoky chicken tacos are prepared in your Dutch oven over the campfire. They're an easy camping meal that's perfect for your next trip.
Equipment
Ingredients
- 2 canned chipotle chiles diced
- ¾ cup chicken broth
- 1 pound boneless skinless chicken breasts (2 large)
- 1 cup shredded or torn cotija cheese
- Flour tortillas
- Hot sauce, avocado, cilantro, and sour cream for serving (optional)
Instructions
- Prepare a bed of hot coals in your campfire.
- Combine the chipotles and chicken broth in the Dutch oven.
- Add the chicken breast and cover the Dutch oven with its lid.
- Set the Dutch oven over the bed of hot coals and cook until the chicken has reached an internal temperature of 165°F, 30 to 35 minutes. Remove from the coals.
- Uncover the Dutch oven and let the chicken cool for a couple of minutes. Transfer the chicken and a spoonful of the juices to a bowl and shred the chicken with two forks. (Alternatively, to save on dishes, you can shred the chicken directly in the pot.)
- Serve the shredded chicken with flour tortillas, cheese, and all your other favorite taco toppings.
Notes
- Use a thermometer--Use an instant read thermometer to ensure the chicken is fully cooked to an internal temperature of 165°F.
- Storage--Store leftover shredded chicken in a resealable container or bag in your cooler or fridge for up to 3 days. Spoon a little of the cooking liquid over it to help keep it moist. Cooked shredded chicken can also be frozen for up to 3 months.
Nutrition
Serving: 1portionCalories: 440kcalCarbohydrates: 36.2gProtein: 35.6gFat: 17gCholesterol: 102mgSodium: 948mgFiber: 2.3gSugar: 3.2g
Tried this recipe?Let us know how it was!