Place chicken breasts in the bottom of your slow cooker in a single layer. Prepare rice according to package directions if not already made.

In a medium bowl, whisk together buffalo sauce, ranch dressing, and chicken broth until smooth.

Pour the sauce mixture evenly over the chicken breasts and add the butter on top. Cover with lid.

Cook on low for 4-6 hours or on high for 2-3 hours until chicken reaches 165°F and shreds easily. Check at minimum time.

Let chicken rest in the slow cooker for 3-5 minutes. Shred the chicken directly in the slow cooker and stir into sauce.

Assemble bowls by starting with about 1/3 cup rice per bowl, adding buffalo chicken, then topping with cheese while chicken is still hot, followed by lettuce, celery, carrots, and blue cheese crumbles if desired. Serve immediately.