Crock Pot Chicken and Tortilla Chili

3-4 boneless, skinless chicken breasts (frozen? Totally fine!)

1 can rotel, undrained 

1 can pinto beans, undrained

1 can great northern white beans, undrained

1 small can tomato sauce

1 cup water

1 package chili mix 

1-1/2 cups tortilla chips, broken

8 oz sour cream

*cheese to garnish- optional

*additional sour cream to garnish- optional

Place the first 7 ingredients into a crock pot. Cook on high for 3 hours (or on low for 6 hours). Add tortilla chips and cook on high for an additional hour. Before serving, remove chicken, shred with a fork and return it to the crockpot. Stir in the sour cream and serve hot with cheese as a garnish!