Buffalo Chicken Zucchini Boats

• 1 pound Boneless, Skinless Chicken Breasts
• 1 cup Chicken Broth
• 13 cups Hot Sauce
• 6 Zucchini, Sliced In Half Lengthwise
• 6 Tablespoons Blue Cheese Crumbles
• 13 cups Chopped Celery
• Ranch Or Blue Cheese Dressing, To Serve (optional)

1. Place chicken breasts in a slow cooker and pour in chicken broth.
2. Cook on high for 4 hours or on low for up to 8 hours.
3. Alternatively, you can roast or poach the chicken.
4. When cooking is complete, shred the chicken.
5. In a bowl, combine shredded chicken and hot sauce.
6. Preheat oven to 350 degrees F. Using a spoon, hollow out each zucchini half and fill with about 1/4 cup of shredded chicken.
7. Sprinkle 1 tablespoon of blue cheese over each zucchini boat.
8. Place in the oven for 15 minutes.
9. Sprinkle about 2 teaspoons of chopped celery over the zucchini boats and if desired, drizzle ranch or blue cheese dressing over the top.

chicken breasts, chicken broth, hot sauce, zucchini, blue cheese crumbles, celery

Taken from tastykitchen.com/recipes/appetizers-and-snacks/buffalo-chicken-zucchini-boats/ (may not work)