While you're getting everything else ready, put the chicken breasts (or tenders, as I have here) in a colander and run cool water over all. We're not trying to thaw them, just rinse off any ice crystals or ice coating on them to keep extra liquid out of the crockpot. I'm always suspicious of ice crystals carrying a "freezer flavor" too. But maybe your freezer has a fabulous flavor and you want to keep your crystals, feel free to do so.
Now for the flavors that will give us that hot wing feeling: layer the sliced onion and celery on the bottom of the crockpot.
In a measuring cup, whisk together all of the hot sauce (yes, an entire bottle) with the packet of ranch seasoning.
Add the chicken, still frozen is just fine, and pour the dressing over all. Lots more liquid will be made as it cooks. Cover and cook about 4 hours on high or 6 hours on Medium/Low. I you need to cook it longer because you'll be gone, use large chicken breasts which take longer to cook before they start getting tough. These little chicken tenders really get done in the minimum time.
If you're on the Take Shape for Life Plan, you could also have a small portion of this chicken for lunch, shredded as a spicy chicken salad. Add some chopped celery and just a little minced onion and 1 Tbs of a low carb ranch dressing or Miracle Whip Light and serve with Medifast Multi-Grain or Garden Veg Snack Crackers. We get at least 3 or 4 different meals from one batch of this chicken.
THE SHOPPING LIST
2/5-3 lb. bag of frozen chicken breasts or tenders
12 oz bottle of Frank's Red Hot Original Sauce
3/4 stalks of celery
One packet of Hidden Valley Original Ranch seasoning