To make the chicken seasoning, in a small bowl combine the smoked paprika, garlic powder, onion powder, salt and pepper, mix together.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle half of the seasoning mix on one side of the chicken breasts. Place the chicken into the skillet, seasoning side down then sprinkle the remainder of the seasoning mix on the unseasoned side of the chicken. Cook 1-2 minutes until the first side is golden brown, flip over and cook another minute to brown up the second side. The chicken will still be raw on the inside. Transfer the chicken to a plate. Deglaze the pan with 1/4 cup water, scraping up any bits in the pan. Pour the contents of the pan into the slow cooker, then add franks wing sauce, franks hot sauce, ranch dressing seasoning, chives and parsley. Whisk to combine. Add in the chicken and any juice from the plate. Nestle the chicken breasts down into the sauce mixture. Cook on low for 6-8 hours, until the chicken shreds easily with a fork.

Once the chicken is cooked, shred and add back into the slow cooker with the sauce, stir to coat. You can add 1/2 - 1 cup more buffalo wing sauce, depending on how saucy you like your chicken.

Use immediately or refrigerate up to 3 days. Cool completely before freezing.

To freeze, measure 1 or 2 cups of shredded chicken and add to freezer ziplock bags, freeze up to 3 months.