Trim the fat from the chicken breasts. Spray your slow cooker with cooking spray, and place the chicken in the bottom. (this was made in a 6 qt. slow cooker, but a smaller size could also be used unless you are doubling or tripling the recipe)
Add the coconut oil to a medium-sized heat-safe bowl. Microwave for approximately 45 seconds, or until the coconut oil has melted.
Add in the hot sauce, salt, and garlic powder, stirring well until all ingredients are incorporated.
Pour the hot sauce mixture over the chicken breasts and cook for 4-5 hours on low, or 1 ½ to 2 ½ hours on high.
Once the chicken is cooked, remove from the slow cooker and shred. Then, place shredded chicken back in the slow cooker so it can continue to soak up the juices.
In a small bowl, mix the ground flaxseed and 1 tbsp of water until you have a creamy mixture.
Pour the flaxseed mixture over the shredded chicken mixture and stir well. (The ground flaxseed acts as a thickener for the sauce)
Continue cooking for 20-30 minutes to allow the sauce to thicken.
Serve the chicken in romaine lettuce wraps, drizzled with ranch dressing.