Slow Cooker Chicken Nachos

• 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

Instructions:
1.Line bottom of stoneware in slow cooker with tortilla chips.
2.Arrange chicken pieces over top. Pour picante sauce over chicken and chips.
3.Cook on low for 8 hours and add cheese. Cook until cheese is melted.
4.Remove from slow cooker and top with sour cream and guacamole.
Note: May be served as an appetizer or main dish. If serving as appetizer, drain liquid and shred chicken before topping with sour cream and guacamole. Serve with fresh tortilla chips.