slow cooker enchiladas stew

Ingredients

• 2 pounds boneless chicken breast, chopped into 1 inch cubes
• 2 cans enchilada sauce, 24 or 32 ounce plus 1 can of water
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 cup black beans, drained and rinsed
• 1 cup mexican blend shredded cheese
• 1/4 cup mexican creme
• 1 cup tortillas, corn ct up in small pieces
• 1 small avocado, sliced or guacamole
• 1/2 clove chopped black olives
• 1/3 cup red onion and parsley chopped