Place the chicken breasts in the bottom of the slow cooker.
In a small bowl, combine the buffalo wing sauce, chicken broth, unsalted butter, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir until the butter is melted and the mixture is well blended.
Pour the buffalo sauce mixture evenly over the chicken breasts in the slow cooker.
Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to coat with the sauce.
Transfer the shredded buffalo chicken to a serving bowl and gently fold in the Greek yogurt until well combined.
Serve immediately with your choice of sides or use as a filling for sandwiches or wraps.