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Combine chicken, soup, salsa, and tapioca in a bowl. Tear up three corn tortillas into bite-sized pieces. Place in bottom of crock pot. Add 1/3 of the chicken mixture. Top with 1/3 of the chopped onion and cheese. Repeat with remaining chicken, tortillas, onion, and cheese. Cover; cook on low for 5-8 hours. Garnish with chopped black olives and salsa before serving.