Buffalo Chicken Potato Skins

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1. 1
   In the slow cooker, combine chicken, celery rib, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on HIGH 4 hours or LOW 6 hours.
2. 2
   Remove the chicken from pot, reserve ½ cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the ½ cup of the broth and the hot sauce.
3. 3
   Cook on HIGH for an additional 30 minutes. (Makes 1 ½ cups chicken)
4. 4
   Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool OR use my baked potato method or air fryer baked potato recipe. OR use my air fryer baked potato recipe, or my oven baked potatoes recipe instead.
5. 5
   Let cool, then slice in half and scoop out the potatoes, leaving ¼-inch of potatoes attached to the skins. Skins should weigh about 1 oz each.
6. 6
   (IF POTATOES WERE MADE IN THE MICROWAVE) Heat oven to 450°F. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes. (OMIT THIS STEP IF AIR FRIED OR BAKED, SKINS WILL BE CRISP).
7. 7
   Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.
8. 8
   Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!