Spray the slow cooker with nonstick cooking spray. Put the chicken, buffalo sauce and ranch seasoning mixture in and cook on low for 4-5 hours, or high for 3-4 hours.

After the chicken has been fully cooked, you can shred it with a few forks. I prefer to place the chicken on a cuttingboard to shred it, then return it to the crockpot along with the juices.

Once the shredded meat is melted, add 2 tablespoons butter to the crockpot. Stir to combine.

That's it! It tastes best on hoagie bread with ranch dressing. Blue cheese crumbles and coleslaw can be added to the dish.