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Place chicken in a 2-quart slow cooker. In a small bowl, stir together buffalo sauce, 2 teaspoons vinegar and Worcestershire sauce; pour over chicken. Sprinkle with paprika. Cover and cook on Low for 3 to 4 hours.
At serving time, in a small bowl, whisk together light mayonnaise, milk and remaining 2 teaspoons of vinegar; stir in blue cheese. While chicken is still in the slow cooker, use two forks to pull meat into bite-size chunks.
Divide romaine among 6 plates. Spoon chicken and sauce over lettuce. Drizzle with blue cheese dressing and top with croutons and red onion slices.