4 boneless, skinless chicken breast halves (frozen is fine)
1 17.5 oz bottle buffalo wing sauce, divided (mine was 16 oz)
1/2 (1 oz) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Place the frozen chicken breasts into slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover and cook on low for 7-8 hours.

Once the chicken has cooked, add the butter and shred the meat with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Stacy's Notes: Made this January 2010. My buffalo sauce was Moore's brand, and a 16 oz bottle. I used two breasts for us, and put them in frozen on high for 2 or 3 hours maybe, until they were done. We just melted cheese (provolone) and had some bleu cheese dressing on our buns with the meat.

More Stacy Notes: This sauce is not all that spicy, since I was able to eat it (Also, asked Tim and he remembers it being ok, not his favorite).