4 boneless skinless chicken breasts (or canned chicken)
1 can cream of chicken
1 can cream of mushroom
1 (16 oz.) jar pace picante sauce
1 (4 oz.) diced green chilies
1 (4.25 oz.) chopped olives
Velveeta cheese

Mix all ingredients in crock pot except cheese. Cook on low in crock pot for 2 hours. Add cheese the last half an hour and cook on high. Eat with corn chips.