- 4 boneless skinless chicken breasts
- 1 17 oz bottle buffalo wing sauce, divided
- 1/2 of 1 oz package dry ranch dressing mix
- 2 tablespoons butter
- Slider buns or potato rolls
- Blue cheese, feta cheese, or shredded Monterrey jack cheese
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the rolls, and splash with the remaining buffalo wing sauce and cheese to serve.
