Place the chicken breasts into the slow cooker and pour in 1 cup of the cayenne pepper sauce. Sprinkle the onion powder, garlic powder, salt and pepper over the top and cook for 4–5 hours on low and 2½–3 hours on high.
After the chicken is cooked, remove the breasts from the cooker and shred. Add the shredded chicken to a medium-sized bowl and stir in the melted butter. Add as much of the remaining pepper sauce as needed for flavor or consistency. (If you need additional moisture, you can always add a bit of the cooking liquid as well.)
Place desired amount of filling into a tortilla and add carrots, celery, blue cheese crumbles and blue cheese or ranch dressing. Enjoy!
Notes
Always use thawed chicken—never frozen—in the slow cooker to prevent the spread of bacteria!