Family Dinner: Crock Pot Buffalo Chicken Sandwiches with Bleu Cheese and Celery Spread

This meal is sooooo easy.  I don't really know how else to describe it.  It is, after all, a chicken sandwich.   Easy....good....I am at a loss beyond this.  My go-to side dish for this is an apple and carrot salad (recipe here).

The spread is what really makes this sandwich...it is the bees knees.  In fact, it is so good, that while you are cleaning up the dinner mess you might find yourself hovering over the crock pot plopping spoonfuls of this spread onto the chicken and eating it straight.  And then doing the same thing to the leftovers in the fridge later that night (and the next morning).  I may or may not know this from experience.

If you don't like bleu cheese, you can skip the cheese in the spread (But that would be a big mistake.  Big.  Seriously....can't you at least try to like bleu cheese?  The spread is what kicks this sandwich up to the next level of awesomeness.)

Crock Pot Buffalo Chicken Sandwiches with Bleu Cheese and Celery Spread
Makes 8 Servings
265 cals / 5g fat / 23g carbs / 33g protein


2 lbs chicken breasts
1/2 cup chicken broth
1 tsp garlic powder
1/2 packet dry ranch seasoning
1/2 bottle Frank's Buffalo Wing Sauce (or more to taste)
2 oz 1/3 fat cream cheese
4 TB fat-free plain greek yogurt
2 stalks celery
3 TB minced red onion
1/3 cup reduced-fat bleu cheese crumbles
8 sandwich buns (I use Arnold Sandwich Thins)

1.  Trim all the fat and other gross stuff on the chicken breasts.  Place in the crock pot, top with chicken broth and garlic powder.  Cook on low for 6-8 hours.  Shred cooked chicken using 2 forks.  Stir in ranch seasoning and buffalo wing sauce.  Allow to cook for 15 min more.

2.  Soften cream cheese in a small bowl in microwave.  Stir yogurt into cream cheese and mix until smooth.  Mince celery and red onion and stir into cream cheese mixture along with bleu cheese crumbles.  Mix well.  Serve chicken on bun with ~2 TB spread on each sandwich.