Buffalo Chicken Zucchini Boats

Place chicken breasts in a slow cooker and pour in chicken broth. Cook on high for 4 hours or on low for up to 8 hours. Alternatively, you can roast or poach the chicken. When cooking is complete, shred the chicken. In a bowl, combine shredded chicken and hot sauce.

Preheat oven to 350ºF. Using a spoon, hollow out each zucchini half and fill with about ¼ cup of shredded chicken. Sprinkle 1 tablespoon of blue cheese over each zucchini boat. Place in the oven for 15 minutes.

Sprinkle about 2 teaspoons of chopped celery over the zucchini boats and if desired, drizzle ranch or blue cheese dressing over the top.