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

Rinse chicken, season with salt and pepper, place in crock pot. Mix the enchilada sauce, tomato paste and water in a small bowl; pour over chicken. Cook on LOW for 6-7 hours.

Add the cheese; cook on HIGH until cheese melts.

Serve over cooked rice and top with onions, sour cream and olives.