SLOW COOKER - Put the chicken, buffalo sauce, broth, ranch dressing, butter and garlic in the crock pot an cook on low for 6 hours (high for 3)
INSTANT POT - Put the chicken, buffalo sauce, broth, ranch dressing, butter and garlic in the instant pot and set the pressure cooker for 12 mins if the breast is thawed and 15 mins if they were frozen.
preheat the oven to 400
Shred the chicken - you can use forks, a hand mixer or meat claws - I do it right in the crockpot, but you can take it out if you want, just put it back in to mix the sauce in
slice bread lengthwise and spread chicken evenly across the top of both halves
top with the monterey jack
place in the oven for 8 mins, the cheese will melt
top with blue cheese crumble (as much or as little as you like