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Chicken Nachos

This chicken crock pot recipe may be served as a crock pot appetizer or main dish. If serving as an appetizer, drain the liquid and shred chicken before topping with sour cream and guacamole.

• 1 bag tortilla chips
• 4 to 6 chicken breasts
• 1 cup salsa (hot or mild to taste)
• 2 cups Monterey Jack cheese, grated
• 1/2 cup sour cream
• 1/2 cup guacamole

Line the bottom of a crock pot with a layer of tortilla chips. Arrange chicken pieces over the top of the chips. Pour the salsa over chicken and chips. Cover and cook on low for 8 hours and then add cheese. Cook until cheese is melted.

Remove the chicken from the crock pot and top with sour cream and guacamole.

Serve with fresh tortilla chips.