Try our amazing Braised Chicken Tacos! They're easy to make and packed with big, bold flavors. Using a whole chicken, this recipe is a hands-off approach, perfect for busy cooks. You can cook these tacos in a Dutch oven on the stovetop or on a pellet grill. Experience a bold and delicious taste with a combination of white and dark meat. A flavorful braising liquid infused with herbs marinates the meat.

Easy Braised Chicken Tacos Recipe

These spicy braised shredded chicken tacos are juicy, tender, and full of flavor from the inside out. Using a whole chicken and slowly simmering it in a rich, peppery broth makes for the kind of taco filling that’s loaded with depth and just the right amount of heat.

We’re not just talking jalapeños here. This one brings in serranos, poblanos, and bell peppers for a blend of sweet, smoky, and spicy. Add in onions, garlic, and a bay leaf, and your whole kitchen’s going to smell incredible.

Tuck it into warm tortillas and pile on the toppings. It’s messy, delicious, and totally worth the time.

Why You'll Love This Dish#

Deep, Spicy Flavor – Layers of chili peppers infuse the chicken while it braises.
Whole Chicken, Whole Flavor – More economical, more flavor, and plenty of meat.
Great For Tacos, Bowls, Or Nachos – This meat works with everything.
Feeds A Crowd – A full chicken makes plenty of servings.
Freezer-Friendly – Perfect to portion and save for later.

Get all of my Tacos here!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Whole Chicken – Cooking it whole means juicy, flavorful meat from every part of the bird.
Salt, Onion Powder, Granulated Garlic – Simple, foundational seasoning to get things started. Pick up our OWYD SPG!
Chicken Stock – The braising liquid that keeps the chicken juicy and turns into gold.
Serrano Chili Peppers – Brings the heat. Adjust amount to suit your spice level.
Jalapeño Peppers – Adds heat with a fresh, green flavor.
Bell Pepper – Sweet and balances out the spicy elements.
Poblano Pepper – Smoky and earthy with mild heat.
Large Onion & Garlic Cloves – Classic aromatics that boost the flavor of the broth.
Bay Leaf – Adds subtle depth to the braising liquid.

Try with some Cilantro Lime Rice!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

Season The Chicken – Rub chicken all over with salt, onion powder, and granulated garlic.
Set Up The Braise – Place the whole chicken into a Dutch oven. Add chicken stock, sliced peppers, chopped onion, minced garlic, and bay leaf.
Simmer Low And Slow – Cover and bring to a low simmer over medium heat. Adjust heat as needed. Cook for 1–2 hours or until internal temp reaches 165°F.
Shred And Mix – Carefully remove the chicken, shred the meat, and discard the bones. Mix the shredded meat with some of the flavorful braising liquid.
Serve Hot – Load up tortillas with the chicken and your favorite toppings.

Our Homemade Salasa Verde is perfect for this!

Recipe FAQ

Can this recipe be made in advance?

Absolutely! This is a great recipe for meal prepping. You can make these a few days in advance for a quick dinner option, or some easy lunches all week long.

What's the best way to store and reheat this dish?

I like to store this dish in some of the braising liquid in a covered dish in the fridge. It will keep for 3-4 days, easily, giving you lots of opportunities to enjoy this tender, juicy, delicious chicken for days.

Substitutions and Variations

You can substitute different types of peppers in the braising dish if you'd like. You can throw in some tomatillos too, for good measure. I like a few squeezes of lime in the shredded chicken at the end before serving. It adds some brightness to the whole dish that's very nice.

A big scoop of Homemade Guacamole would be great with these tacos!

Serve This With

More Mexican-Inspired Recipes

Blackstone Mexican Pizza
Mexican Fried Rice
Mexican Shrimp Cocktail
Smoked Shredded Beef Burritos
Smoked Chicken Burrito Bowls
Smoked Cider-Braised Pork Burritos
Traeger Green Chile Chicken Enchiladas
Shredded Beef Enchiladas

Yield: 8 servings

Braised Chicken Tacos

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

1 6 pound chicken
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon granulated garlic
6 cups chicken stock
2 serrano chili peppers, sliced
2 jalapeño peppers, sliced
1 bell pepper, sliced
1 poblano pepper, sliced
1 large onion, chopped
4 garlic cloves, minced
1 bay leaf

Instructions

Season the chicken with salt, onion powder, and granulated garlic.
Put your whole chicken into the Dutch oven.
Pour the chicken stock into the pot and add the peppers, onion, garlic, and bay leaf to the braising liquid.
Cover and turn the heat to medium. You want the liquid to be at a low simmer, so adjust your heat accordingly.
Cook the chicken for 1-2 hours until the internal temperature reaches 165°F.
Once cooked, carefully remove the meat from the carcass and shred it. Mix in some of the braising liquid with the meat.
Serve hot in your favorite tortillas with all the fixings.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 832Total Fat: 47gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 325mgSodium: 1030mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 87g

Nutrition data provided here is only an estimate.

lynn

Tuesday 16th of January 2024

Ahhhh, you are speaking straight to this taco-loving girl's heart! The meat was delicious and tender, a big hit with my family. Thanks for sharing.

Pearl

Made this marinade for a quick weeknight dinner. The combination of white and dark meat gives a nice texture. My mom said she would like to try it again!

Chris

Monday 15th of January 2024

Our family loves tacos. They were gone in an instant. Adding this to my favorite recipes.

Jessica

I love tacos and I always look for taco recipes that my family can enjoy especially every weekend. This didn't disappoint. I made this for my family and they finished the entire batch I made. That's how good this recipe is!

Terrence C.

We couldn't wait until Taco Tuesday to make these tacos because they looked so good. Made them over the weekend in my Dutch Oven. They came out so delicious. We added tomatillos to these tacos, as you suggest and it gave them a nice tangy flavor. The kids devoured them so quickly. Definitely making them again.