1. Place the boneless, skinless chicken breasts in the bottom of your slow cooker. There’s no need to cut them; they will shred easily after cooking.

2. In a medium bowl, whisk together the buffalo wing sauce, chicken broth, melted butter, garlic powder, onion powder, and black pepper until well combined.

3. Pour the sauce mixture evenly over the chicken breasts in the slow cooker. Ensure the chicken is mostly submerged in the liquid.

4. Cover the slow cooker with its lid. Cook on high for 3-4 hours or on low for 6-8 hours, or until the chicken is very tender and easily shreds with a fork. The internal temperature of the chicken should reach 165 F (74 C).

5. Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. It should be very tender and fall apart easily.

6. Return the shredded chicken to the slow cooker and stir it into the buffalo sauce. Let it sit in the warm sauce for another 10-15 minutes to absorb all the flavors.

7. Serve the warm buffalo chicken on hamburger buns for sandwiches, in large tortillas for wraps, or over a bed of fresh greens for a salad. Offer ranch or blue cheese dressing, along with celery and carrot sticks, on the side.