Cover the slow cooker, set it to low, and let it go for about 7 hours. If I’m in a hurry, the high setting for about 4 hours works as well; just keep an eye on the chicken! The aroma wafting through my kitchen during this time is nothing short of exhilarating. Just picture it: cheesy, spicy goodness being infused into the chicken, creating the perfect filling for my tacos.
Once the cooking time is up, I remove the chicken, shredding it with two forks—it’s so tender it practically falls apart in my hands! I return the shredded chicken to the slow cooker, mixing it with all the cheesy goodness. If it looks a little too thick, I might add a splash of chicken broth to reach the perfect consistency. Then it’s time to warm up my tortillas!
Finally, I set up a taco bar with all my favorite toppings. I love building my taco just right—adding a bit of everything and taking that first bite is always a delightful experience.
Pro Tips for Best Results
When I first tried making these tacos, I tested them three different ways: with store-bought queso, homemade queso, and even using cream cheese. Personally, I found that the store-bought queso offers the creamiest consistency, but if you have a favorite homemade recipe, by all means, use it!
I also recommend making sure to rinse the black beans thoroughly to remove any excess sodium and prevent the dish from becoming too salty. I once didn’t do this and learned the hard way that flavor balance is crucial in cooking!
Lastly, don’t forget to taste the chicken mixture before serving. If you find it needs a little extra oomph, a squeeze of lime or a dash of hot sauce can elevate the flavor profile beautifully.
Common Mistakes to Avoid
One common mistake I made when I first started cooking this recipe was to skip the taco seasoning. I thought the queso would provide enough flavor. Let me tell you—I was sorely mistaken! The seasoning is key to achieving that delicious, authentic taco flavor. (See the next page below to continue…)