4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle Buffalo wing sauce, divided
½ (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
Place chicken breasts into the slow cooker; pour in 3/4 of the wing sauce and ranch dressing mix.
Cover and cook on Low for 6 to 7 hours.
Shred chicken in the cooker with two forks. Stir in butter.
Pile shredded chicken and sauce onto hoagie rolls. Serve with remaining Buffalo sauce.