Buffalo chicken sandwiches

Buffalo Chicken Sandwiches
4 skinned and boned chicken breasts
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon olive oil
1 (14 ounce) bottle buffalo wing sauce, divided
2 small celery ribs
3/4 cup matchstick carrots
1 tablespoon thinly sliced red onion
1/3 cup refrigerated blue cheese dressing
6 bakery-style buns or kaiser rolls, lightly toasted
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook for 2 minutes on each side, or until lightly browned. Transfer chicken to a 4 quart slow cooker. Reserve 2 tablespoons wing sauce. Pour remaining wing sauce over chicken. Cover; cook on low for 3 hours, or until chicken is done. Meanwhile, thinly slice celery crosswise to measure 3/4 cup. Combine reserved 2 tablespoons wing sauce, celery, carrots, onion and dressing; toss to coat. Shred chicken in bowl with 2 forks; toss with 1/2 cup cooking liquid from slow cooker. Serve shredded chicken on buns; top with carrot slaw.
Makes 6 servings.