Pour the olive oil to the bottom of the Crock-pot or slow cooker, then add the onions.
Add the chicken, salt, pepper, minced onions, brown sugar and garlic.
Pour Buffalo sauce over chicken, and top with cream cheese
Cook on high for 2 1/2 hours, or until internal temperature reaches 165 degrees
Shred chicken, top with shredded cheddar and pepper jack cheese, cover, and cook on low until cheese melts
Keep warm until ready to serve.
Fill slider buns with chicken mixture, and top with additional cheese and buttermilk ranch dressing. Or, you can use your favorite ranch, if you prefer.