Begin by preparing vegetables: peel and cube potatoes,

Add to the slow cooker.

Chop onion and celery, set aside in a small bowl.

Warm a medium skillet over medium heat while trimming and cubing chicken breast into bite size pieces.

Add butter or olive oil to skillet.

Season chicken with 1/2 tsp celery seed, 1/2 tsp salt and 1 tsp pepper.

Cook chicken until no longer pink and heated through.

Just before chicken is completely cooked add onion and celery.

Cook until onions are translucent and tender.

Add chicken and vetegables to the slow cooker.

Carefully pour in half and half, chicken broth and buffalo sauce.

Gently stir.

Remove roughly 1 1/2 cup worth of liquid, add flour to the liquid. Whisk well until smooth.

Pour back into the slow cooker. add remaining spices: 1/2 tsp celery seed, 3/4 tsp salt, 1 tsp pepper, ground thyme and red pepper flakes. Stir well.

Cover and cook on high for 5 hours or low for 10. Or until potatoes are tender.

To thicken, repeat the process used with flour previously: transfer 1 1/2 cup worth of liquid to a small bowl or measuring cup.

Add 1 tbsp corn starch. Mix well.

Add back to chowder.

Repeat with additional liquid and 1 tbsp corn starch.

Stir chowder well after adding liquid back in.

Divide among bowls.

Top off with blue cheese crumbles and a drizzle of buffalo sauce if desired.

Serve with celery slices.