PLACE all of the ingredients (besides the corn tortillas, olive oil, and cheese) into the slow cooker.
COOK on low for 6-8 hours.
AFTER the 6-8 hours take a potato masher and mash up the tomatoes. This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.
PREHEAT the oven to 350°F. Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips. Place on a baking sheet for about 10 minutes.