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Chicken Ranchero


  • 6 chicken breasts, boned and skinned
  • 1 envelope enchilada sauce mix
  • 6 ounces tomato paste
  • 1 can water
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 1 cup sour cream
  • 1/2 cup chopped black olives


  1. Rinse chicken, season with salt and pepper, place in slow cooker.
  2. Mix the enchilada sauce, tomato paste and water in a small bowl; pour over chicken.
  3. Cook on LOW for 6-7 hours.
  4. Add the cheese; cook on HIGH until cheese melts.
  5. Serve over cooked rice and top with onions, sour cream and olives.