Place the chicken breasts in the bottom of a 6 quart crock pot.
In a mixing bowl, whisk together the hot sauce and ranch seasoning mix. Pour this sauce on top of the chicken in the crock pot. Cut the butter into chunks and place on top on the ingredients in the crock pot.
Cover and cook on low for 4-6 hours or on high for 3 hours. Then shred the chicken with 2 forks.
Then the chicken is ready to serve as is or top on sandwiches or on top of nachos or salads. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.