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Heat oven to 450. Coat bottom of a baking dish with oil.
In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated.
Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish.
Bake 15 minutes, or until lightly browned and cooked through.
Transfer meatballs to crock pot. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours. Keep warm until ready to eat.
Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste.
To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of crock pot, as desired.