Place 2 chicken breast halves into 6-qt. slow cooker. Pour on 1 pouch Campbell’s Buffalo Chicken Sauce. Cover and cook HIGH 3–4 hours. Remove chicken. Using forks, shred chicken. Stir chicken, 8 oz. cream cheese, 1 C. sour cream, 1 oz. ranch dressing and ½ C. blue cheese in cooker. Cover and cook LOW for 1½ hours. Spoon ¼ C. chicken mixture onto each Pepperidge Farm Golden Potato Slider bun.