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Step 1:
Add your chicken breasts to a slow cooker.
Pour in the sauce and turn your chicken over in it a few times to coat it well.
Step 2:
Allow the chicken breasts to cook in the slow cooker for four hours on high.
Shred chicken in the pan once it has finished.
Step 3:
Cut your corn tortillas into bite size pieces.
Add to the slow cooker and toss to combine.
Step 4:
Pour in a ½ cup of the shredded cheddar cheese and half the can of drained black olives.
Even out the dish with a spatula to flatten it and add cheese and olives.
Step 5:
Allow the dish to cook for an additional 45 minutes to an hour on a low setting.
Enjoy!