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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
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.