Place a turkey breast in the slow cooker/Crock Pot, pour 1 jar Orange Marmalade or Pineapple/Orange Jam over the breast and sprinkle a little cinnamon on top. Cook on low for 6 to 8 hours or on high for about 4 hours
Cut each thigh in half. Remove bone. Sprinkle with salt and pepper. Place in slow cooker. Combine enchilada sauce, tomato paste and water. Spread mixture on top of thighs. Cover pot. Set on low and cook until tender or 6 hours. Turn control to high, add cheese and stir until cheese melts. Place in shallow casserole to serve. Spoon on sour cream. Sprinkle on green onions and garnish with sliced ripe olives.