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Listed in: Slow Cooker
2 lbs boneless, skinless chicken thighs or chicken breast
1 cup chicken broth
8 oz cream cheese, diced into 1/2" cubes
4 cup shredded sharp cheddar cheese
1 packet Hidden Valley Ranch Dressing mix
8 slices cooked bacon, chopped
1/4 cup Franks Wing sauce plus more to taste
1. Add chicken and chicken broth to the Instant pot and cook 15 minutes.
2. Use the quick release method.
3. Remove chicken, shred with two forks.
4. Stir in cream cheese, shredded cheese, ranch dressing mix and bacon. Reserve come bacon crumbles for serving.
5. Add hot sauce and mix well. Add more to taste.
6. Sprinkle with bacon crumbs before serving.
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