Ingredients

1 small bag tortilla chips
4 chicken breasts to 6
1 C. picante sauce
2 C. grated Monterey Jack cheese
1/2 C. sour cream
1/2 C. guacamole

Cooking Instructions

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. Serve with fresh tortilla chips.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)