Cook chick in slow cooker for 6-7 hours on low (I guess with chicken thighs you don’t need to add any liquid, but I used chicken breasts and just added a can of chicken broth and some water so they didn’t dry out)
Sprinkle with salt
Remove chicken and discard the liquid
-Shred chicken with 2 forks
-In the slow cooker, mix ¾ C buffalo wing sauce and ¼ C ranch
-Add chicken and gently stir to mix with sauce (the chicken will continue to shred so if you want it more chunky, don’t shred too much initially)
-Let sit until heated through
spread about 1 tablespoon ranch (or really as much as you want) on the tortilla, add lettuce and chicken and wrap.