Crockpot Enchilada Chicken

This delicious Crockpot Enchilada Chicken combines tender chunks of chicken with tangy enchilada sauce. Serve this over rice, on lettuce wraps, or over a sweet potato for a complete meal. This crockpot chicken recipe is sure to be a hit!

INGREDIENTS

2 pounds chicken breasts
1 tablespoon olive oil
salt and pepper to taste
1 cup black olives
2 bell peppers sliced
1 cup cheese shredded, optional
avocado, cilantro, or red onions to garnish,

INSTRUCTIONS

Heat a skillet over high heat, and add olive oil and chicken breasts. Season with salt and pepper, and brown both sides of each chicken breast.
Add chicken breasts into slow cooker.
In a bowl, add broth, tomato paste, spices and lime juice. Whisk until the mixture is smooth. Pour the enchilada sauce over the chicken.
Slow cook on low for 3 hours, or on high for 1 1/2 hours.
Add bell peppers, olives, and top with cheese, and then continue to cook for another hour on low, or 1/2 hour on high.