- 4 skinless, boneless chicken breast halves
- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
- 4 stalks celery, chopped
- 2 tablespoons steak sauce (such as A1®)
- 1 small lemon, juiced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 1 teaspoon brown sugar
- 1 teaspoon prepared horseradish
- 3/4 teaspoon celery salt
- 1 (8 ounce) bottle blue cheese dressing
- Place chicken breasts into a slow cooker.
- Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
- Cook on Low for 8 hours.