ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content

Crock Pot Buffalo Chicken Celery Sticks

Time to break out the Crock Pot! For this recipe, buffalo chicken cooks low and slow while you mix up a creamy sauce that includes Ranch and sour cream. When everything’s done, pile it all onto crisp, cool celery sticks and you’ll have a perfect meal or snack for any time of day. (*These buffalo chicken sticks were 1 of 3 winners in our latest recipe challenge.)

Community Member
May 11, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Crock Pot Buffalo Chicken Celery Sticks

Ingredients

for 6 servings

  • 2 lb boneless, skinless chicken breast (910 g)
  • 1 cup cayenne pepper (100 g), hot sauce
  • 1 bunch celery
  • 1 packet ranch mix
  • ⅔ cup mayonnaise (165 g)
  • ⅔ cup sour cream (165 g)
  • ⅔ cup milk (160 g)
  • 1 teaspoon dried parsley
  • salt and pepper, to taste

Nutrition Info

  • Calories 634
  • Fat 43g
  • Carbs 10g
  • Fiber 3g
  • Sugar 4g
  • Protein 50g

Estimated values based on one serving size.

Preparation

  1. Place chicken in a 3-quart crockpot. Season with salt & pepper. Top with ½ cup hot sauce. Cook on LOW for 4 hours (6 hours if frozen).
  2. Mix ranch mix, mayo, sour cream and milk in a pint size mason jar. Cover and refrigerate for at least one hour before serving.
  3. Once chicken is cooked, remove it to a bowl and shred. Add remaining ½ cup hot sauce and mix to incorporate. (Add more or less to achieve desired spice level.) Allow to cool.
  4. Remove celery stalks from the bunch and rinse well. Cut into 4″ pieces and lay on a platter.
  5. Stuff celery with buffalo chicken mixture. Drizzle with ¼ cup ranch dressing (stored in mason jar), more hot sauce and dried parsley. Serve immediately or chill for up to 4 hours.

Ingredients

for 6 servings

  • 2 lb boneless, skinless chicken breast (910 g)
  • 1 cup cayenne pepper (100 g), hot sauce
  • 1 bunch celery
  • 1 packet ranch mix
  • ⅔ cup mayonnaise (165 g)
  • ⅔ cup sour cream (165 g)
  • ⅔ cup milk (160 g)
  • 1 teaspoon dried parsley
  • salt and pepper, to taste

Nutrition Info

  • Calories 634
  • Fat 43g
  • Carbs 10g
  • Fiber 3g
  • Sugar 4g
  • Protein 50g

Estimated values based on one serving size.

Preparation

  1. Place chicken in a 3-quart crockpot. Season with salt & pepper. Top with ½ cup hot sauce. Cook on LOW for 4 hours (6 hours if frozen).
  2. Mix ranch mix, mayo, sour cream and milk in a pint size mason jar. Cover and refrigerate for at least one hour before serving.
  3. Once chicken is cooked, remove it to a bowl and shred. Add remaining ½ cup hot sauce and mix to incorporate. (Add more or less to achieve desired spice level.) Allow to cool.
  4. Remove celery stalks from the bunch and rinse well. Cut into 4″ pieces and lay on a platter.
  5. Stuff celery with buffalo chicken mixture. Drizzle with ¼ cup ranch dressing (stored in mason jar), more hot sauce and dried parsley. Serve immediately or chill for up to 4 hours.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.