Preparation Steps

• 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).
• Cover and cook on HIGH for 4 hours or LOW for 6 hours.
• Remove the chicken from pot, reserve 0.5 cup broth and discard the rest (or save for other recipes).
• Shred the chicken with two forks, return to the slow cooker with the 0.5 cup of the broth and the hot sauce.
• Cook on HIGH for an additional 30 minutes. (Makes 1.5 cups chicken)
• Meanwhile, pierce each potato with a fork a few times all around.
• Place potatoes in microwave and cook on high about 5 minutes per potato; set aside to cool.
• Cut potatoes in half horizontally.
• Scoop out potatoes (you can save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 0.25 inch thick wall; skins will weigh about 1 oz each.
• Heat oven to 450°F.
• Lightly spray potato skins on both sides with cooking spray and place on a foil lined baking sheet.
• Season with salt and pepper and bake for 10 minutes.
• 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.
• Top each with 1 tsp blue cheese dressing, shredded carrots and celery and enjoy!