INSTRUCTIONS
- To make this in the Instant Pot
- Add the chicken breasts to the bowl of the Instant Pot along with the chicken broth and ranch seasoning.
- Cover and set vent to sealing.
- Cook on high pressure for 18 minutes. It will take about 10 minutes to reach pressure.
- Allow pressure to release naturally, about 10 minutes, before removing the lid.
- Remove chicken from the pot and shred. Set aside.
- Set the pot to saute and add the cream cheese. Whisk well until the cream cheese is fully melted and incorporated. See note.
- Add the cheddar and whisk until melted.
- Return the chicken to the pot. Add the bacon and green onions. Stir well to combine.
- Serve hot, garnished with extra crumbled bacon, shredded cheddar, and green onion.
- To make this in the crockpot
- Add the chicken breasts to the slow cooker along with the chicken broth and ranch seasoning.
- Cover and cook on low for 4 hours.
- Remove chicken from the slow cooker and shred. Set aside.
- Add the softened cream cheese to the broth and whisk well until smooth and creamy.
- Add the cheddar and whisk until melted.
- Return the chicken to the pot. Add the bacon and green onions. Stir well to combine.
- Serve hot, garnished with extra crumbled bacon, shredded cheddar, and green onion.
TIPS & NOTES:
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!