½ cup chicken broth (not needed for stove top method)
16 ounces cream cheese cubed
2 packets dry ranch seasoning
8 ounces bacon cooked crispy and crumbled
1 cup shredded cheddar cheese
½ cup chopped green onions
Instructions
INSTANT POT DIRECTIONS
Add chicken broth, chicken breasts, cream cheese and ranch seasoning to your instant pot.
Close instant pot and set to manual (high pressure) for 15 minutes. Allow natural pressure release for 10 minutes. (If you frequently get the burn notice on your instant pot, you can add up to a full cup of water).
Remove chicken and shred.
Whisk together the liquid in the bottom of the instant pot until the cream cheese is fully incorporated. (If you added a full cup of water at the beginning, turn your pot to ‘saute’ function and allow some of the liquid to simmer off).
Return shredded chicken to pot. Add bacon, cheese, and green onions. Stir until combined. The sauce will thicken as it stands.
SLOW COOKER DIRECTIONS
Add chicken broth, chicken breasts, cream cheese and ranch seasoning to your slow cooker.
Cover slow cooker and cook on low for 6 – 8 hours or high for 4 – 5 hours.
Remove chicken and shred.
Whisk together the liquid in the bottom of the slow cooker until the cream cheese is fully incorporated.
Return shredded chicken to slow cooker. Add bacon, cheese, and green onions. Stir until combined. The sauce will thicken as it stands.
STOVE TOP DIRECTIONS
Bring a pot filled with water to a boil. Add chicken and simmer about 15 minutes, until chicken shreds easily. Reserve 1/2 cup of boiling liquid and drain remaining.
Shred chicken and set aside.
Add 1/2 cup of reserved liquid, cream cheese, and ranch seasoning to pot. Bring to a low simmer and whisk until everything is incorporated. (You can use a an electric mixer or immersion blender to speed this up.)
Return shredded chicken to pot. Add bacon, cheese, and green onions. Stir until combined. The sauce will thicken as it stands.
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