Melt butter in a sauce pan on the stovetop and stir in rice flour to make a roux. Once the flour is fully incorporated, whisk in the chicken broth, milk, wing sauce, celery salt, and garlic salt. Set aside.

Use a 4-6 quart slow cooker. Place chicken into your slow cooker and add the onion and celery. Stir in the contents from the saucepan and add cheese.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.