CROCKPOT CHICKEN NACHOS

By AuntieGooper

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Ingredients

1 small bag tortilla chips
4 chicken breasts -- up to 6
1 cup picante sauce
2 cups Monterey Jack cheese -- grated
1/2 cup sour cream
1/2 cup guacamole

Details

Preparation

Step 1

Line bottom of stoneware in slow cooker with tortilla chips.
Arrange chicken pieces over top.
Pour picante sauce over chicken and chips.
Cook on low for 8 hours and add cheese.
Cook until cheese is melted.
Remove from slow cooker and top with sour cream and guacamole.
Serve with fresh tortilla chips.