4-6 frozen boneless, skinless chicken breasts (I used thawed.)
1 (12 ounce) bottle Frank’s Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 tablespoons butter
Put frozen (or thawed) chicken breasts in the bottom of your slow cooker. Pour the whole bottle of buffalo sauce over chicken breasts and sprinkle ranch packet on top. Cook on low 6-7 hours. Using two forks, shred the chicken and return it to the crock pot. Add butter, stir, and cook on low for an additional hour. Serve on buns with a side of ranch dressing.