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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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3-Ingredient Crock Pot Chicken Tacos

A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts. Perfect for tacos, burritos, rice bowls and more. Made with only three ingredients.

PREP TIME: 5 Minutes

COOK TIME: 4 to 6 Hours

TOTAL TIME: 4 Hours 5 Minutes to 6 Hours 5 Minutes

SERVINGS: Filling For 12 Tacos


2 pounds Boneless, Skinless Chicken Breasts

1 packet Taco Seasoning

1/3 cup Butter


1. Spray the inside of a small Crock Pot with cooking spray (optional but makes for easier clean-up). Place chicken breasts in the Crock Pot.

2. Sprinkle Taco Seasoning over Chicken Breasts.

3. Slice Butter into pats, then arrange on top of seasoned Chicken.

4. Cover then cook on LOW for 4-6 hours or HIGH for 2-4 hours.

5. If time allows, turn off heat then let chicken rest, uncovered, for 30-45 minutes.

6. Using two forks, shred Chicken then serve with Taco Shells or Tortillas and your favorite toppings.


1. Use the chicken in burritos, rice bowls, soft tacos, crunchy tacos, taco salad or anything else you ,ight use traditional taco meat.

2. This recipe doubles beautifully. The only change would be to assemble the ingredients in layers rather than to add all of the seasoning and butter to the top. Literally assemble the recipe twice (half of the chicken, 1 packet taco seasoning, 1/3 cup butter and then repeat.).

3. Trim all the fatty bits and any other undesirable plans from the chicken breasts before cooking.

4. You can absolutely use chicken thighs in this!

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