Line your slow cooker with foil, leaving enough on the edges to fold over your casserole. (This helps the potatoes bake without getting mushy in the Crock Pot.)
Chop your chicken and potatoes into roughly similar size pieces and add to large bowl.
In a separate bowl combine hot sauce, ranch, salt, pepper, smoked paprika, and garlic.
Pour over chicken and potatoes and stir to combine.
Place half of your chicken and potato mixture in slow cooker and dot with half the butter, then add the other half of your chicken and potatoes and dot with the rest of the butter.
Fold the foil over so that it's completely enclosed.
Cook on low for 6-6.5 hours, then open foil, add shredded cheese, and top with bacon bits and chopped green onions.
Cook on low another 30 minutes, leaving foil open but with the lid back on the slow cooker.
Notes
This recipe is gluten free as long as your ranch and bacon bits are — and super easy.