Our weekday plans: devouring these one-pot Slow Cooker Chicken Enchilladas from our friends at @themodernproper! Recipe 👇 1 tablespoon olive oil 1 large yellow onion, diced 1 red bell pepper  3 cloves garlic, minced 1 1/2 lbs boneless skinless chicken breasts 1/2 teaspoon kosher salt 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon smoked paprika ½  teaspoon black pepper 1 teaspoon oregano 1 15 oz jar red enchilada sauce 1 can green enchilada sauce  1 15 oz can pinto beans, drained and rinsed 8 6-inch corn tortillas, cut into 1 inch strips  ¾  cup shredded mexican blend cheese Finely chopped cilantro to top Instructions: Heat olive oil in a skillet over medium heat. Add the onion, pepper and cook stirring occasionally until onions have browned and pepper is tender,  about 6-8 minutes. Add in garlic and cook until fragrant, about 1 more minute.  In your Programmable 6-Quart Slow Cooker with Sous Vide, add the chicken, salt, chili powder, cumin, smoked paprika, pepper, oregano, enchilada sauce, beans, and onion and garlic mixture. Cook on high for 3 hours. Using two forks, shred the chicken, stir in the tortillas strips, and top with cheese. Cover until the cheese melts.