Combine the chicken, hot sauce, melted butter, ranch seasoning and broth in a 3-quart slow cooker.

Cover and cook on low for 1 1/2 to 2 hours, stirring once, until the filling reaches 165°F.

If the chicken looks dry, stir in 1 or 2 tablespoons hot broth.

Switch to warm and keep the lid on between servings.

Set the buns and ranch slaw beside the cooker so each slider is assembled immediately before eating.