1. Prepare and Cook Buffalo Chicken in Slow Cooker:

• Place the boneless, skinless chicken breast halves into a 1.5- or 3-quart slow cooker. (If using a larger slow cooker, the chicken may cook faster).
• Pour the Buffalo wing sauce evenly over the chicken.
• Dot the top of the chicken and sauce with the pieces of butter.
• Sprinkle the entire contents of the ranch salad dressing mix packet over everything.
• Cover the slow cooker with its lid.
• Cook on the LOW setting for 2 1/2 to 3 hours. The chicken is done when it is cooked through, very tender, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

2. Shred Chicken and Combine with Juices:

• Once the chicken is cooked and tender, carefully remove the chicken breasts from the slow cooker and place them on a clean cutting board or plate.
• Let the cooking juices remain in the slow cooker. Skim any excess fat from the surface of the cooking juices if desired (though butter amount is modest).
• Using two forks, shred the cooked chicken.
• Reserve about 1/3 cup of the cooking juices from the slow cooker. Discard the remaining juices (or save for another use if very flavorful and not too fatty).
• Return the shredded chicken to the slow cooker along with the reserved 1/3 cup of cooking juices. Stir well to coat the chicken and allow it to heat through on the WARM or LOW setting for a few minutes.

3. Assemble the Salad:

• In a large serving dish or individual salad bowls, place the hearts of romaine salad mix.
• Top the romaine lettuce evenly with the warm shredded Buffalo chicken mixture.
• Sprinkle the julienned carrot and the cubed ripe avocado over the chicken and lettuce.
• Generously sprinkle the crumbled blue cheese over all the salad components.

4. Dress and Serve:

• Drizzle the blue cheese salad dressing evenly over the top of the assembled salad.
• Serve the Slow-Cooker Buffalo Chicken Salad immediately. Enjoy!