Place chicken in crock pot with 1/2 cup water poured over the top.: Warm steam will rise as the crockpot begins to bring the chicken to temperature, and you should notice a gentle, savory scent as juices mingle with the water . This small amount of liquid helps keep raw edges from drying and sets the stage for even cooking through low heat. If you skip the water, the shredded pieces can dry at the edges, becoming stringy rather than tender. A common mistake is using large hunks of chicken that are not shredded enough, which leads to uneven texture when serving.
In a large bowl, mix together all of your remaining ingredients. Pour over top, completely covering chicken. Cook on LOW for 4 – 6 hrs.: As you combine the cream of chicken soup , taco seasoning , salsa , rinsed black beans , green chiles , garlic pepper , cumin , canned corn , and any measured salt , you will see a mottled, hearty mixture form with specks of spice floating through the sauce. Pouring this over the chicken creates a bath that will slowly coax flavor into every strand. The crockpot will emit a cozy aroma as the spices bloom and the beans soften. Avoid the temptation to lift the lid often, since that releases heat and extends cooking time. One pitfall here is under mixing the canned soup into the salsa which can create uneven pockets of thickness; whisk until smooth enough to pour easily.
Stir everything together and top with cheddar cheese and other toppings (optional). Enjoy!: When you stir after cooking, the aroma should be rich and layered, with the toasty note of cumin and a tender, savory perfume from the chicken and canned base. The texture will be creamy with distinct pieces of black beans and pockets of corn . If you add cheddar as a topping, it will melt into glossy ribbons that contrast with the soup bowl. Watch for overly long cooking that can break down texture, making the beans mushy. A typical mistake is adding toppings too early so they lose their fresh texture and color; reserve them until serving for maximum vibrancy.
