9 To 5 Mexican Crock Pot Chicken

• 8 -10 chicken thighs (without skin, preferred)
• 1 (6 ounce) can tomato paste
• 1 (1 1/2 ounce) packet dry enchilada mix
• 1 cup water
• 1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
• black olives, to garnish (optional)
• sour cream, to garnish (optional)
• green onion, to garnish (optional)

1. Place skinless chicken thighs in crock pot.
2. In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
3. Pour this mixture over the chicken in the crock pot.
4. Cook on Low for approximately 8 hours.
5. Turn control to High and stir in cheese.
6. If sauce is too thick, stir in a little hot water.
7. Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
8. For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
9. Also, makes great burritos served in warm tortillas!

chicken, tomato paste, packet, water, shredded monterey jack cheese, black olives, sour cream, green onion

Taken from www.food.com/recipe/9-to-5-mexican-crock-pot-chicken-107883 (may not work)