9 To 5 Mexican Crock Pot Chicken Recipe

Ingredients for 9 To 5 Mexican Crock Pot Chicken

• Chicken Thighs
• 1 (6 ounce) can tomato paste
• Dry Enchilada Mix
• 1 cup water
• Monterey Jack Cheese
• Black Olives
• Sour cream (optional, to taste)
• Chopped green onions (to taste)

How to Make 9 To 5 Mexican Crock Pot Chicken

1. Place 2 lbs of skinless, boneless chicken thighs in your crock-pot.
2. In a medium bowl, whisk together 1 (6 ounce) can tomato paste, 1 packet (1 ounce) enchilada sauce mix, and 1 cup of water until smooth.
3. Pour the tomato mixture evenly over the chicken in the crock-pot.
4. Cook on low for approximately 8 hours, or until the chicken is cooked through and easily shreds with a fork.
5. Turn the crock-pot to high. Stir in 1 cup of shredded Mexican cheese blend.
6. If the sauce is too thick, stir in 2-4 tablespoons of hot water until desired consistency is reached.
7. Shred the chicken with two forks directly in the crock-pot.
8. Serve the chicken in a shallow casserole dish. Garnish with sliced black olives, chopped green onions, and a dollop of sour cream, if desired.
9. For a complete meal, serve the chicken over a bed of shredded lettuce with salsa and rice on the side. Alternatively, enjoy it in warm tortillas for delicious burritos!