Add the chicken to the bottom of your slow cooker. Pour over the salsa. Cover and cook on LOW for 6-8 hours.
Plop the cream cheese on top of the chicken. Cover for about 10 minutes to let it get soft. Meanwhile I take this time to shred the cheese and cut up the tortillas.
Shred the chicken with 2 forks right in the slow cooker. Stir the chicken, salsa and cream cheese together.
Add the tortilla strips, 1 cup of cheese and 1/2 of the can of olives, stir. Flatten out this mixture. And wipe down the messy sides of the slow cooker with a paper towel. Top with remaining cheese and olives.
Cover and cook on HIGH for 45 more minutes or until the casserole is very hot in the center.