9 to 5 Mexican Crock Pot Chicken

• chicken thighs (without skin, preferred)↗8 -10
• (6 ounce) can tomato paste↗1
• (1 1/2 ounce) packet dry enchilada mix1
• water↗1 cup
• shredded monterey jack cheese or 1/2 cup cheddar cheese1⁄2 cup
• black olives↗

  (optional)

• sour cream↗

  (optional)

• green onion↗

  (optional)

Step-by-step instructions

1. 1

   Place skinless chicken thighs in crock pot.

2. 2

   In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.

3. 3

   Pour this mixture over the chicken in the crock pot.

4. 4

   Cook on Low for approximately 8 hours.

5. 5

   Turn control to High and stir in cheese.

6. 6

   If sauce is too thick, stir in a little hot water.

7. 7

   Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.

8. 8

   For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.

9. 9

   Also, makes great burritos served in warm tortillas!