Use spray olive oil or avocado oil for the bottom of your crockpot.

Slice one medium onion and layer it on the bottom. 

Next, cut any large chicken breasts in half and layer the chicken in a single layer over the onion, or as best as you can. 

In a medium measuring cup, add 1/2 cup of water and 2 tablespoons of dry ranch dressing mix and mix well. Next, add the spicy 1/2 cup of spicy buffalo sauce (or mild buffalo sauce) and combine. 

Chop the 3 to 4 stalks of celery into 1/2 in lengths and add to the sauce. 

Dot the butter on top.

Pour the sauce over the chicken and secure the lid. 

Cook on low for 5 hours or high for 3, but I recommend you cook this on low as it makes for easier shredding. 

After the cooking time, remove the cooked chicken and shred with 2 forks. Return the shredded chicken and stir. 

Replace the lid and cook on low for 30 minutes and serve. 

Serve on King Hawaiian rolls with a crispy coleslaw and top with Blue Cheese Crumbles.