Add the hot sauce, Worcestershire, molasses
, garlic, onions
and tomato sauce
to a slow cooker and stir to mix the ingredients together.
Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker
, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours.
Transfer the cooked chicken to a large bowl and shred
using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
Place 4 to 6 celery
leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.