In the basin of a 3-quart or larger slow cooker, whisk together the Buffalo wing sauce and dry ranch dressing mix until fully combined.
Add the chicken breasts to the sauce, turning to coat them completely.
Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through and tender.
Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to easily shred the meat. Return the shredded chicken to the slow cooker and stir to coat it in the sauce.
Serve the shredded buffalo chicken warm on slider buns, in wraps, or over a salad.
Garnish with your favorite toppings like blue cheese crumbles and a side of celery sticks with ranch dressing.
Adjust the spice level by choosing a mild, medium, or hot buffalo wing sauce to suit your preference.