1 small bag tortilla chips
4 to 6 chicken breasts
1 cup picante sauce
2 cups Monterey Jack cheese, grated
1/2 cup sour cream
1/2 cup guacamole
Line bottom of stoneware in crock pot 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 crock pot and top with sour cream and guacamole.
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