In crock pot, combine 24 oz boneless chicken breast, one stalk celery, 1/2 onion diced, and 1 clove diced garlic. Pour chicken broth over chicken, just enough to cover (about 2 cups). Cover and cook on high for 4 hours. Remove chicken and reserve 1/2 cup broth, discarding the rest. Shred chicken with 2 forks. Place chicken back in crock pot with the 1/2 cup reserved broth. Add 1/2 cup hot pepper sauce (I used Texas Pete’s). Cook on high for 30 minutes. Serve with Romaine lettuce to use as wraps, and celery sticks and blue cheese.