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Add the chicken breasts to the bottom of your slow cooker. Add the buffalo sauce, melted ghee, and spices on top. Toss everything gently to coat the chicken. Cook on low for 6-7 hours, or high for 2-3 hours. Shred and keep on warm until ready to serve.
Add the chicken breasts to the bottom of the Instant Pot. Add the hot sauce, melted ghee, and spices. Use tongs to rotate the chicken pieces so they get coated in the sauce. You want a layer of sauce on the bottom of the Instant Pot to ensure you don't get the burn notice.
Cook on Manual High Pressure for 13 minutes, then quick release. Shred the chicken using 2 forks, then add it back to the pot with the sauce and toss to combine. Keep on warm until ready to serve.
Cook the rice according to package directions.
Make the ranch dressing: Combine all of the ingredients in a bowl and whisk well until combined. Store in the fridge until ready to serve.
Assemble your bowls: Add some rice, shredded buffalo chicken, cucumbers, carrots, tomatoes, and red onion to a bowl. Drizzle with the ranch dressing and top with blue cheese crumbles and green onions. Enjoy!