Pat tenderloins dry and season lightly with salt, pepper, and garlic powder.

Whisk buffalo sauce, ranch, and melted butter in a bowl.

Place tenderloins in the slow cooker in a single layer if possible.

Pour sauce over chicken, turning pieces to coat.

Cook on low 3–4 hours or on high 1.5–2 hours until cooked through.

Shred with two forks or leave whole. Stir to coat in sauce.

Serve with celery sticks, extra ranch, and rice or rolls.