Combine the ranch seasoning mix and cayenne pepper in a small bowl.
Rub the spice mixture on the chicken breasts, then place in a slow cooker.
Cover with ¾ cup of buffalo sauce.
Slow cook on high for 3-4 hours or on low for 6-8 hours.
Remove the lid from the slow cooker, use two forks to shred the chicken in the slow cooker.
Add the remaining ¼ cup buffalo sauce to the slow cooker and toss to combine.
Once cooked and shredded, this buffalo chicken can be stored in the refrigerator for 4-5 days or in the freezer for up to 6 months.
This recipe is gluten free when using homemade ranch seasoning mix (link in the recipe) and Franks Buffalo Sauce. Some ranch seasoning packets found in the grocery store are also gluten free. Make sure to always read the labels.