Dutch Oven Chicken Recipe

• total time: 1 hour 45 minutes

Ingredients

2-3 chicken breasts

Carrots, peeled and roughly chopped

1 onion, roughly chopped

3 cups chicken broth

Salt, pepper, garlic powder, onion powder, paprika, rosemary, thyme, red pepper flakes

3 tbsp corn starch + 3 tbsp cold water

Bob Evans mashed potatoes

1 cup milk

1 cup cheddar cheese

1/2 packet of brown gravy mix

Directions

Preheat oven to 350 degrees

Add carrots, onions, and chicken breast to the dutch oven

Season with seasonings listed above, then add 2 cups of chicken broth and a drizzle olive oil

Cover with lid and bake in the oven for 1.5-2 hours. The chicken should shred EASILY with a fork. If it’s not shredding easily, put it back in the oven

Once chicken is shredded, add cornstarch slurry (3 tbsp cornstarch + 3 tbsp water)

Let this simmer on the stove. At this step, add the 1/2 packet of brown gravy mix, and the last cup of chicken broth and let it keep simmering! If you want more broth, add in water 1/2 cup at a time until it’s the consistency you like.

In a separate pot, warm Bob Evans mashed potatoes and add a splash of milk, cheddar cheese, butter, and lots of black pepper

Spoon the dutch oven chicken over mashed potatoes in your favorite bowl. Top with extra cheddar cheese and some crusty bread or biscuits!