Instructions: Tear chicken into bite-size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite-size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese.

Cover and cook on LOW 6 to 8 hours or HIGH for 3 hours. Garnish with sliced black olives.

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