9 to 5 Mexican Crock Pot Chicken
Ready In: 8 hrs 15 mins
Serves: 5-6
Ingredients
- 8 -10 chicken thighs (without skin, preferred)
- 1 (6 ounce) can tomato paste
- 1 (1 1/2ounce) 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)
Directions
- Place skinless chicken thighs in crock pot.
- In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
- Pour this mixture over the chicken in the crock pot.
- Cook on Low for approximately 8 hours.
- Turn control to High and stir in cheese.
- If sauce is too thick, stir in a little hot water.
- Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
- For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
- Also, makes great burritos served in warm tortillas!
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