Chicken breasts Olive oil Salt and pepper Black olives Bell peppers sliced Cheeseshredded, optional Avocado, cilantro
Enchilada Sauce Chicken broth Tomato paste Chili powder Cumin Llime juice Mexican oregano
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.
In a bowl, add broth, tomato paste, spices and lime juice. Whisk until the mixture is smooth.
Add chicken breasts into slow cooker. Pour the enchilada sauce over the chicken.
Add bell peppers, olives, and top with cheese, and then continue to cook for another hour on low, or 1/2 hour on high.