Crockpot Gooey Chicken Burritos

2 large chicken breasts
12 oz jar of salsa (I used medium)
1 can of cream of chicken soup
1 can of diced green chiles (mild)
1 1/2 cups of grated cheese (I used a cheddar and jack blend)
1 small onion
A handful of Spanish olives, sliced
2 tbls. of cooking tapioca
Flour tortillas

Combine all ingredients, except tortillas, in crockpot. Cook on low, 8 hours. Spoon concoction onto warmed tortillas and roll.