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Craving a flavorful and fuss-free dinner? Look no further than this one-pot sweet and spicy shredded chicken recipe!
Table of Contents
Why you will love this recipe
Easy Cleanup: This recipe is a dream for busy weeknights! It’s a one-pot wonder, meaning minimal prep and even easier cleanup. Simply cook the chicken beforehand (using your preferred method) and then toss everything into the Dutch oven for a flavorful simmer.
Flavorful & Customizable: The combination of sweet and spicy creates a delightful flavor profile. The blackberry jam adds a unique twist, but feel free to experiment with other flavors like apricot, peach, or even pineapple for a personalized touch. Don’t forget the red pepper flakes allow you to adjust the heat level to your preference, making it perfect for everyone at the table.
Large Batch & Versatile: This recipe yields a generous amount of shredded chicken, perfect for feeding a crowd or enjoying leftovers throughout the week. The shredded chicken is incredibly versatile and can be served over rice, noodles, or vegetables. Or if you can keep an open mind, I’m sure it would be delicious in my chicken street taco recipe!
Ingredients
- Whole chicken (shredded): I prefer using a whole chicken, though you can use chicken breast or leftover rotisserie!
- Garlic: Mince or finely chop the garlic cloves for the best flavor.
- Onion: Chop the onion into small pieces to cook evenly with the garlic.
- Soy sauce: Soy sauce is a key ingredient in many Asian-inspired dishes. It provides a salty and savory base flavor with a touch of umami.
- Apple cider vinegar: Apple cider vinegar adds a touch of acidity and brightness to the sauce, balancing the sweetness from the jam and the savory flavors of the soy sauce and chicken.
- Blackberry jam (or your preferred jam): This is the key ingredient that creates the “sweet” element in the recipe. Blackberry jam adds a burst of fruity sweetness and complexity. Feel free to experiment with other flavors like apricot, peach, or even pineapple jam for a different twist.
- Olive oil: Oil helps sauté the onion and garlic, adding flavor and preventing them from sticking to the pot. You can use any neutral-flavored oil, such as canola, vegetable, or grapeseed oil.
- Chicken broth: Chicken broth adds moisture and additional chicken flavor to the sauce. You can substitute with beef broth or even water in a pinch, but using water might require adding a little extra seasoning.
- Sea salt: Sea salt enhances the overall flavor of the dish. Adjust the amount to your taste preference.
- Ground pepper: Black pepper adds a touch of heat and depth. You can freshly grind black peppercorns for the best flavor or use pre-ground black pepper.
- Red pepper flakes (optional): Red pepper flakes add a customizable level of heat to the dish. Start with a small amount and taste as you go, adding more for a spicier kick.
For Garnishing:
- Sesame seeds: They add a decorative touch and a subtle nutty element when sprinkled over the finished dish. Toasting the sesame seeds before using intensifies their flavor.
- Green onions: Green onions add a mild oniony flavor and a vibrant pop of green color to the dish. Thinly slice the green onions on a diagonal for an attractive garnish.
- Hot sauce (optional): I like the extra kick of heat to the dish, but of course, this is entirely optional.
Instructions
Step 1: Cook the Chicken
Add your whole chicken to a pressure cooker. Pour in 2 cups of water and cook on high for 30 minutes. Note that cooking times may vary depending on the size of your chicken. Alternatively, you can cook your chicken using a dutch oven as I do in this shredded chicken recipe.
Step 2: Shred the Chicken
Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes before manually releasing any remaining pressure. Caution: Be sure all pressure has been released before opening the lid.
- Carefully remove the hot chicken from the pressure cooker and place it on a plate to cool slightly.
- When safe to handle, shred the chicken into bite-sized pieces using two forks.
- If the chicken is very tender, you can simply pull it apart with your hands.
Step 3: Simmer the Sweet and Spicy Goodness
Add the shredded chicken into your dutch oven, along with the remaining ingredients. Stir well. Cover and bring to a simmer, then reduce the heat to low for 30-35 minutes.
Serving Suggestions:
- Garnish with sesame seeds and chopped green onions before serving.
- Enjoy this dish over rice, noodles, vegetables, or on its own!
- Drizzle with hot sauce on the side for an extra kick (optional).
Tips:
- Feel free to replace chicken broth with beef broth or even water in a pinch. If using water, consider adding a teaspoon of dried thyme and oregano for extra flavor.
- This recipe is all about options! You can substitute shredded chicken breasts for the whole chicken or use leftover rotisserie chicken as a time-saving option. The recipe yields roughly 4 cups of shredded chicken, so adjust based on your starting quantity.
- Control the heat level by adding red pepper flakes to your preference. Start with a smaller amount and taste as you go.
- Experiment with different jam flavors! Consider apricot, peach, or even pineapple jam for a unique twist.
- Don’t be shy with the salt and pepper! Taste the sauce throughout the simmering process and adjust seasonings as needed.
Leftovers
Store any leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Enjoy it cold in sandwiches or salads, or reheat gently for another flavorful meal.
FAQ
Absolutely! Substitute 2-3 pounds of boneless, skinless chicken breasts for the whole chicken. Trim any excess fat and cut the chicken breasts into bite-sized pieces. Follow the same cooking instructions in the pressure cooker or another preferred method until cooked through. Shred the chicken with forks before adding it to the sauce.
Cooking time can vary depending on the size of your whole chicken. Refer to your pressure cooker’s manual for recommended cooking times for a whole chicken. A general guideline is 30 minutes on high pressure for a 4-5 pound chicken.
Yes, you can use rice vinegar in a pinch. However, apple cider vinegar flavor complements the other ingredients nicely.
You can substitute water for the chicken broth, but the broth adds extra depth of flavor. If using water, consider adding a teaspoon of dried thyme or oregano for additional seasoning.
Dinner doesn’t get much easier (or tastier) than this one-pot sweet and spicy shredded chicken! Leftovers are a breeze to store and reheat, making it a perfect meal-prep option.
Dinner Recipes You Will Love
- Simple Stir Fry with Beef Liver
- Chinese Beef and Broccoli
- Stovetop Egg Rolls
- Easy Stew Peas with Pig Tails
- Thai Chicken Curry
If you made this recipe and loved it, I would love for you to leave a 5-star review! And don’t forget to tag me on Instagram @castironskilletcooking
One-Pot Sweet and Spicy Shredded Chicken
Equipment
- 6 qt dutch oven
Ingredients
- 1 whole chicken shredded (4 cups)
- 3 cloves garlic minced
- 1 onion diced
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
- 3 tbsp blackberry jam or your preferred jam
- 1 tbsp cooking oil I use olive oil, though you can substitute for a neutral flavor oil
- 1 cup chicken broth or beef broth
- 1/2 tsp sea salt adjust to taste
- 1/2 tsp pepper
- 1 pinch red hot pepper flakes
Garnishings
- sesame seeds
- green onions
- hot sauce optional
Instructions
- Add your whole chicken to a pressure cooker. Pour in 2 cups of water and cook on high for 30 minutes. Alternatively, you can cook your chicken in the dutch oven.
- Once the cooking cycle is complete, allow the pressure to release naturally.
- Carefully remove the hot chicken from the pressure cooker and place it on a plate to cool slightly.
- When safe to handle, shred the chicken into bite-sized pieces using two forks.
- If the chicken is very tender, you can simply pull it apart with your hands.
- Add the shredded chicken into your dutch oven, along with the remaining ingredients. Stir well. Cover and bring to a simmer, then reduce the heat to low to simmer for 30-35 minutes.
- Serve over rice or noodles and garnish with sesame seeds and chopped green onions before serving.
Video
Notes
- For detailed step-by-step images, refer to the post above.
- Feel free to replace chicken broth with beef broth or even water in a pinch. If using water, consider adding a teaspoon of dried thyme or oregano for extra flavor.
- This recipe is all about options! You can substitute shredded chicken breasts for the whole chicken or use leftover rotisserie chicken as a time-saving option. The recipe yields roughly 4 cups of shredded chicken, so adjust based on your starting quantity.
- Control the heat level by adding red pepper flakes to your preference. Start with a smaller amount and taste as you go.
- Experiment with different jam flavors! Consider apricot, peach, or even pineapple jam for a unique twist.
- Don’t be shy with the salt and pepper! Taste the sauce throughout the simmering process and adjust seasonings as needed.
