In a slow cooker, combine chicken breasts, diced onions, diced celery stalk, minced garlic, and chicken broth. Use enough broth to cover the chicken; supplement with water if needed.

Cover the slow cooker and cook on high for 4 hours.

Remove the cooked chicken from the pot, reserving 0.5 cup of the cooking broth. Discard the remaining broth.

Shred the chicken using two forks. Return the shredded chicken to the slow cooker along with the reserved 0.25 to 0.5 cup broth and the cayenne pepper hot sauce. Set to high for an additional 30 minutes to warm through and combine flavors. This yields approximately 3 cups of buffalo chicken.

To prepare lettuce cups, place 0.5 cup of the buffalo chicken into each lettuce leaf. Top with 0.25 cup shredded carrots, celery matchsticks, and a dressing of your choice (e.g., light blue cheese dressing). Wrap and serve immediately.

Combine chicken breasts, diced onions, diced celery stalk, minced garlic, and chicken broth (enough to cover the chicken, use water if needed) in the Instant Pot.

Cover and cook on high pressure for 15 minutes. Allow for natural release of pressure.

Remove the chicken from the pot, reserving 0.5 cup broth and discarding the rest. Shred the chicken with two forks. Return it to the pot with 0.25 to 0.5 cup broth and the hot sauce. Sauté for 2 to 3 minutes to combine. This makes 3 cups of chicken.

To prepare lettuce cups, place 0.5 cup buffalo chicken in each leaf, top with 0.25 cup shredded carrots, celery matchsticks, and dressing of your choice. Wrap up and start eating!