Slow Cooker Shredded Buffalo Chicken with Celery, Blue Cheese "Slaw"

I had hot sauce and gorgonzola left over from the Superbowl and was trying to think of creative ways to use it up before it went bad.  I remembered seeing a shredded buffalo chicken recipe some time ago and thought what if I just use the elements of my wing recipe and put it in the slow cooker with chicken breast. One of the best things about wings is the crunch factor so I thought about what could go with wings that is crunchy and of course came up with celery.  I realized that cooking something so spicy was going to need a cooling factor and blue cheese dressing has many of the same elements that a cole slaw dressing dressing came up with this celery "slaw."  You can serve this on buns topped with the slaw or you can be super healthy and serve it in lettuce wraps. Careful this is HOT!  Your need the slaw or something else creamy to cool this down.

Ingredients

1 cup of hot sauce (I used half Crystal and half Franks)

1 tsp Worcestershire sauce

2 cloves of garlic, grated

1/2 cup of chicken stock

2 boneless, skinless chicken breasts

Creole seasoning

1 tbsp of butter

Combine hot sauce, Worcestershire sauce, garlic and chicken stock and stir to combine.  Pour the hot sauce mixture into the bottom of the slow cooker.  Season the chicken on both sides with the Creole seasoning.  Place the chicken in the slow cooker and cook on high for 6 hours.  Remove cooked chicken from the slow cooker and shred.  Melt the butter in the sauce while shredding and then add the chicken back in, stirring to combine.

Ingredients

3 celery stalks, cleaned, trimmed and cut thinly on the bias

1 tbsp of soup cream

1 tbsp of mayonnaise

1 tbsp of buttermilk

1 tbsp of blue cheese or gorgonzola crumbles

3-4 dashes of hot sauce

2 dashes of Worcestershire sauce

Juice of 1/4 of a lemon

Salt and pepper to taste

Combine all of the ingredients except the celery and stir to combine well.  Add in the celery and toss to coat.  Chill until you are ready to serve.