slow cooker enchiladas stew

Ingredients For slow cooker enchiladas stew

• 2 lb

  boneless chicken breast, chopped into 1 inch cubes
• 2 can

  enchilada sauce, 24 or 32 ounce plus 1 can of water
• 1 tsp

  cumin
• 1 tsp

  garlic powder
• 1 tsp

  black pepper
• 1/2 c

  black beans, drained and rinsed
• 1 c

  mexican blend shredded cheese
• 1/4 c

  mexican creme
• 1 c

  tortillas, corn ct up in small pieces
• 1 sm

  avocado, sliced or guacamole
• 1/2 clove

  chopped black olives
• 1/3 c

  red onion and parsley chopped