Add chicken and all ingredients under the chicken section to the slow cooker. Toss to combine making sure that the chicken is fully coated in both seasonings and sauce. Cook on high for 2 ½-3 hours or on low for 4-5 hours.
Add crema ingredients to a blender and blend until smooth. Let sit refrigerated until chicken is done cooking.
Once chicken is done cooking shred it directly in the sauce. Stir in the beans and let sit for 5-10 minutes until the beans are warmed through.
Warm taco shells in the microwave for 20–30 seconds, or directly over a gas stovetop flame for 10–15 seconds per side, until warm and pliable.
Add sauce to taco shells and then top off with chicken. Serve and enjoy.
Notes
I used 3 peppers and this was the perfect spice level for me. If you are super sensitive to spice use 2, if you like food very spicy use 4.This recipe make 9 tacos for me so 3 servings