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Place the chicken breasts into the slow cooker.
Pour the enchilada sauce over the chicken, ensuring each piece is coated by turning them a few times.
Set the slow cooker to high and let the chicken cook for 4 hours. Once done, shred the chicken directly in the slow cooker.
Cut the corn tortillas into small, bite-sized pieces.
Add the tortilla pieces to the slow cooker and gently stir to mix them with the chicken.
Add ½ cup of shredded cheddar cheese and half of the drained black olives to the slow cooker.
Use a spatula to distribute the cheese and olives evenly, pressing down gently to combine.
Reduce the heat to low and cook for an additional 45 minutes to 1 hour.
Serve and enjoy!