CROCK POT BUFFALO RANCH PULLED CHICKEN

5 Chicken Breasts (boneless) 1/2 Tbsp Dried Parsley 1 tsp Garlic Powder 1 Tbsp Onion Powder 1/2 tsp Dried Thyme 1/4 tsp Salt 1 packs dry ranch dressing 1 C Frank's Red Hot Sauce

Place chicken breasts into the slow cooker. Mix together all remaining ingredients in a bowl. Pour sauce over frozen chicken breasts and turn to low. Cook for about 5 hours. Using two forks or tongs, shred chicken.