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Start chicken: Add chicken breasts, buffalo sauce, garlic powder, onion powder, salt, and pepper to your slow cooker. Mix until combined. Cook for 3-4 hours on high or until chicken can easily be shredded with a fork. *See notes.
Prep oven: About an hour before your chicken is done cooking, prepare the oven. Adjust the rack to the middle position and preheat to 400 F. Line a baking tray with aluminum foil and set aside.
Bake potatoes: Poke holes in each potato by piercing at least 7-8 times with a fork. Coat each potato with olive oil, and a generous amount of salt and pepper. Add to your baking tray. Bake for 45-60 minutes, or until potatoes can easily be pierced with a fork.
Finish chicken: When the chicken is done, shred it with a fork. Add greek yogurt and stir until combined.
Cut potatoes: When your potatoes are done cooking, remove them from the oven and slice down the middle. You want to slice ¾ of the way through each potato, being careful not to cut them in half.
Stuff potatoes: Gently open the potatoes, and slightly mash the insides with a fork. Stuff each potato with shredded cheese, and top with chicken.
Serve: Drizzle with extra buffalo sauce and/or ranch. Add green onions, chives, or other toppings as desired. Enjoy!