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

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.

This recipe yields 4 to 6 servings.