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In a small slow cooker, add chicken and broth. Cook for 2 hours on high, then shred meat. Discard liquid.
Alternately simmer chicken and broth in a saucepan until chicken is heated through and no longer pink.
Season shredded meat with salt, ¼ tsp pepper and ¼ tsp celery seed.
Toss with buffalo sauce until meat is evenly coated. Set aside.
Preheat oven to 375°F.
In a large saucepan bring water to a boil, add 12-15 jumbo shells. Cook for 9 minutes. Drain and let cool on a baking sheet or nonstick surface.
In a small skillet over medium heat, add chopped onion, celery and butter (or olive oil). Cook until tender and onions are translucent. Transfer to a small bowl.
In a large bowl, mix ricotta cheese, parmesan, egg, ⅛ tsp pepper, ⅛ tsp celery seed, blue cheese crumbles and vegetables. Add chicken mixture and stir well.
Prepare a small baking dish with a light coating of olive oil and a few spoonfuls of buffalo sauce.
Fill one shell at a time with spoonfuls of chicken and cheese mixture. Carefully arrange in prepared baking dish.
Drizzle with spoonfuls of buffalo sauce and sprinkle with shredded mozzarella cheese.
Bake for 20-25 minutes. Serve warm.