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Add the chicken breasts, and enchilada sauce to your slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken breasts with two forks right in the slow cooker.
Add the sour cream and half of the cheese, stir.
Stir in the crushed doritos, reserving a ½ cup for the top.
Sprinkle the rest of the cheese on the top, the olives and the remaining crushed doritos.
Cover, and turn slow cooker to HIGH for 30 minutes.
Serve and enjoy!