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Place the buffalo chicken sauce and chicken breasts in a small pan and heat over medium heat for 5-7 minutes, turning the chicken once while cooking.
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Remove from heat.
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Meanwhile, assemble the cream cheese, dressing, and celery and place in your crockpot.
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Shred the cooled chicken.
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Add the cooled chicken to the crockpot.
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And top with the juices from cooking.
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Heat on slow for 2 hours to ensure chicken finishes cooking.
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Stir in your cheese just before serving.
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Serve warm alongside chips or vegetables.