Slow Cooker 7-Layer Chili Cheese Dip

Slow Cooker 7-Layer Chili Cheese Dip 2 15-oz. cans thick chili (I use Nalley's) 1 16-oz. container sour cream 1 8-oz. pkg. sharp cheddar cheese, grated 1 2.25-oz. container black olives, drained 1/4 cup sliced jalapeños use the jarred kind 2 Roma tomatoes cut in half, remove seeds and juice, then dice 1/4 cup sliced green onions Party sized bag of large fritos Spray a 6-quart slow cooker with non-stick spray. Start by spreading the chili down first, then add the sour cream. The easiest way to get the sour layer down is to add the sour cream down in spoonfuls all over the top of the chili, then take a spatula and spread it out evenly. Add the shredded cheese. (Don't add the other ingredients yet.) Cover and cook on HIGH for 2 hours. Add the olives, jalapenos, tomatoes. and green onions. Serve with Frito Scoops.