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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.
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Mesures liquides Mesures solides Température Cuisson au gaz
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