Step 1

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough).

Step 2

Cover and cook on HIGH 4 hours or LOW 6 hours.

Step 3

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes).

Step 4

Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce.

Step 5

Cook on HIGH for an additional 30 minutes. (Makes 1 1/2 cups chicken)

Step 6

Meanwhile, pierce potato with a fork a few times all around.

Step 7

Place in microwave and cook on high about 5 minutes per potato; set aside to cool.

Step 8

Cut potatoes in half horizontally.

Step 9

Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

Step 10

Heat oven to 450°.

Step 11

Lightly spray potato skins on both sides with oil and place a foil lined baking sheet.

Step 12

Season with salt and pepper and bake 10 minutes.

Step 13

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.

Step 14

Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!