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 crockpot 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 crockpot and top with sour cream and guacamole.

Serve with fresh tortilla chips.