To a large frying pan/skillet add the butter over medium-low heat. When the butter is melted (do not allow the butter to brown) add the celery. Cook, stirring often for about 5 minutes to slightly soften the celery. Remove from the heat and set aside.

Turn  your slow cooker to low (low cooks the chicken more slowly and makes it more tender), add the buffalo sauce and celery. Add the chicken mix in the sauce just so they are slightly submerged (you only need a little sauce covering them).

Cooking time will vary depending on the thickness of your chicken breasts. Thinner pieces may take 2–3 hours on low, while thicker ones need closer to 3–4 hours. If using bone-in chicken, plan on about 4 hours on low or 2 hours on high. To be safe, always check with a meat thermometer—the thickest part of the chicken should reach at least 165°F (74°C). I prefer cooking on low for tender, juicy results, but remember: it’s not about the clock, it’s about the temperature.

When the chicken is done taste for salt. I do not add any personally since the blue cheese is salty, but you can add it to your taste. Serve topped with the buffalo celery sauce, a sprinkle of blue cheese crumbles and the dressing to cool the palate.