Spray the inside of a 6-quart slow cooker with non-stick spray.
Start by spreading the chili in the bottom of the crock first. Next, add the sour cream in spoonfuls all over the top of the chili, and then take a spatula to spread it out evenly. Sprinkle the shredded cheese evenly over the top.
Cover and cook on HIGH for 2 hours.
Remove the lid and add the olives, jalapenos, tomatoes, and green onions.
Serve with Frito Scoops for dipping.
Notes
You can use whichever chili you like best - with or without beans will both work.